Chocolate Chip Zucchini Bread
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Need something to do with the Zucchini you have grown?
Here is a dessert you will love!
Total Time: 45 minutes
Servings: 12
Need something to do with the Zucchini you have grown?
Here is a dessert you will love!
Ingredients:
2 1/2 cups almond flour
2/3 cup tapioca flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1/4 cup plus 2 tablespoons honey
1/4 cup olive oil
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups shredded zucchini
1 cup Dark Chocolate Chips
2 1/2 cups almond flour
2/3 cup tapioca flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1/4 cup plus 2 tablespoons honey
1/4 cup olive oil
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups shredded zucchini
1 cup Dark Chocolate Chips
Directions:
Preheat oven to 350.
Grease a bread pan with baking oil spray.
Whisk almond flour, tapioca flour, baking powder, ginger, cinnamon, allspice, and sea salt together in a bowl.
In a medium bowl, whisk together the honey, olive oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
Add the zucchini and Chocolate Chips, and stir until combined.
Pour batter into the pan and smooth with a spatula.
Bake 45 minutes or until top is domed and browned.
Cool for 10-15 minutes in the pan, then use a knife to loosen the edges and transfer to a rack to cool.
Slice and serve.
Preheat oven to 350.
Grease a bread pan with baking oil spray.
Whisk almond flour, tapioca flour, baking powder, ginger, cinnamon, allspice, and sea salt together in a bowl.
In a medium bowl, whisk together the honey, olive oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
Add the zucchini and Chocolate Chips, and stir until combined.
Pour batter into the pan and smooth with a spatula.
Bake 45 minutes or until top is domed and browned.
Cool for 10-15 minutes in the pan, then use a knife to loosen the edges and transfer to a rack to cool.
Slice and serve.
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