Monday, August 17, 2015

Grain-Free Chocolate Chip Zucchini Bread

So how was your weekend?
We celebrated my nephew's 13th birthday with a delicious lunch and Diary Queen
ice cream cake for dessert on Sunday.  Ice cream cake is Peyton's favorite and we all love it too.
We also enjoyed lots of pool time with friends which is always fun and had dinner on
the roof top of a local downtown restaurant.
It was a great weekend for us!
Grain-Free Chocolate Chip Zucchini Bread





















My mom brought me a basket of garden goodies which included six zucchini.  I was so
happy! Zucchini is one of my favorite summer vegetables.  I roast zucchini slices in the
oven at least once a week,  It is so good!  I made a small batch of zucchini blueberry
muffins, but I'm not quite ready to share them yet.
They were good, but still need a little work.




Grain-Free Chocolate Chip Zucchini Bread





















I also made this Grain-Free Chocolate Chip Zucchini Bread which I really enjoyed.
I've been experimenting with grain-free recipes and am becoming a fan.

This bread is so much lighter than traditional zucchini bread and definitely not as
sweet.  My picky daughter even liked it! This is a easy recipe to ease you into the idea
of grain-free baking.  Let me know if you give it a try.

You may also want to try my Grain-Free Blueberry Muffins or my Grain-Free Granola.
Grain-Free Chocolate Chip Zucchini Bread





















Grain-Free Chocolate Chip Zucchini Bread

1 cup shredded zucchini
6 large eggs, at room temperature
1 large banana, mashed
3 T pure maple syrup
2 T coconut oil, melted and cooled
1 tsp. vanilla extract
3/4 C coconut flour
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 C dark chocolate chunks or chips, plus extra to sprinkle on top

Preheat oven to 350 degrees.  Line an 8 x 8 bake dish with parchment paper.
Press as much water out of the zucchini as you can by pressing it between two
paper towels; set aside.

In a large mixing bowl mash the banana using the back of a fork or large spoon.
Whisk in the eggs, maple syrup, coconut oil and vanilla.  Gradually add the
coconut flour, cinnamon, baking soda, nutmeg and salt; stirring to combine.
Stir in the zucchini and then fold in the chocolate chips.  Pour into prepared
bake dish; using a spatula to spread it evenly in the pan.  Sprinkle with a
few extra chocolate chips.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Remove from oven to cool on a wire rack for 25-20 minutes.  Using the edges
of the parchment paper, remove the bread from the pan to cool completely.

Recipe from Well Plated

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