Grain-Free Chocolate Chip Zucchini Bread

This is our first summer in our new house, and we have yet to plant a vegetable garden. We are currently just trying to work on our flower beds, and re-grading some grassy areas around the house. That in itself is a huge project, so we decided that our vegetable garden would have to come next year (hopefully!)

We usually try to plant zucchini, and my favorite thing to make with fresh zucchini is zucchini bread, preferably chocolate chip zucchini bread. My recipe comes together really easily, and the batter makes enough for a dozen muffins, and a smaller sized loaf. You can make the entire thing in a standard size loaf pan, but it will take a very long time to bake, so I find that making two smaller loaves, or muffins is the way to go.

This recipe doesn’t use a lot of sugar, just 1/2 cup of pure maple syrup in the entire recipe, but the vanilla extract, cinnamon, and chocolate chips add really nice additional flavor and sweetness, so I wanted to keep the batter itself less sweet.

This recipe turned out so well, and was so delicious! It was really hard to stop eating it! Hopefully next year I will be making zucchini bread with our own zucchini!

-Hayley

This easy and delicious zucchini bread is wonderful to make any time of year, but particularly when zucchini is in season. We love using home grown zucchini for this recipe.

Serves: 20

Ingredients

1/2 cup 1/2 cup 1/2 cup Ghee
1 cup 1 cup 1 cup Coconut Milk
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
1/2 cup 1/2 cup 1/2 cup Pure Maple Syrup
2 2 2 Pastured Eggs
2 cup 2 cup 2 cup Blanched Almond Flour
1/2 cup 1/2 cup 1/2 cup Cassava Flour
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
1 tsp 1 tsp 1 tsp Baking Soda
2 tsp 2 tsp 2 tsp Baking Powder
1 tsp 1 tsp 1 tsp ground Cinnamon
2 cups 2 cups 2 cups Zucchini, grated
1 cup 1 cup 1 cup Semisweet Chocolate Chips

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees.
Line a muffin tin with parchment liners, and grease a 4x8 loaf pan with ghee.
In a standing mixer, combine the ghee, coconut milk, vanilla, maple syrup, and eggs. Beat on medium speed until combined.
In a medium sized mixing bowl, whisk together the almond flour, cassava, salt, baking soda, baking powder, and cinnamon.
Pour the dry ingredients into the standing mixer, and beat on medium speed until the batter is light and fluffy. About 5 minutes. Be sure to scrape down the bottom of the bowl from time to time.
Stir in the grated zucchini.
Stir in the chocolate chips.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way to the top.
Pour the remaining amount of batter into your loaf pan, or make another dozen muffins.
Bake the muffins for 30 minutes, and the loaf for 40 minutes.
Allow to cool, and enjoy!