Chocolate Chip Zucchini Loaf

by Maggie on July 30, 2013

chocchip zucchini loaf

 

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As I mentioned in my last post, zucchini is popping up everywhere! I do enjoy raw zucchini, but I’m not a fan of cooked, roasted, or steamed zucchini. I find it gets a mushy consistency and I just don’t like it.

So what’s a girl to do with all of this local and organic zucchini? Bake Chocolate Chip Zucchini Loaf of course!

This recipe was born out of my children’s love for cupcakes and cake. If you can believe it, they’re not huge lovers of baked goods. I know, right? Crazy kids! They must take after their father.

But they do love cupcakes and they do love cake. And since I love to bake, I will bake them whatever they want. And yes, it keeps coming back to chocolate cupcakes or chocolate cake.

Of course my kids had no idea there was zucchini in this loaf (and I called it a cake so they would eat it, but it’s really a loaf). Oh, and did I tell you that my testers thought this Chocolate Chip Zucchini Loaf was actually brownies?

chocchip zucchini loaf 2

Chocolate Chip Zucchini Loaf

Ingredients

  • ½ cup room temperature coconut oil (not liquid)
  • ¾ cup coconut sugar
  • 1 tablespoon of ground chia combined with ¼ cup warm water
  • 4 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla
  • ½ cup dairy-free milk combined with ½ tablespoon apple cider vinegar
  • 1 tablespoon psyllium seed husk
  • ½ cup tapioca flour
  • 1 cup teff flour
  • 1 cup almond flour
  • ¼ cup cocoa powder (I used raw cacao powder)
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 2 cups grated zucchini
  • 1/3 cup chocolate chips for sprinkling

Instructions

1. Preheat oven to 375 degrees F and grease a 9 by 5 inch loaf pan.
2. Cream coconut oil and sugar in a big bowl.
3. Add ground chia, applesauce, vanilla, dairy-free milk-vinegar combo, and psyllium seed husks. Stir well to combine.
4. In a smaller bowl, sift and stir tapioca flour, teff flour, almond flour, cocoa powder, baking powder, sea salt, baking soda, and cinnamon.
5. Stir in grated zucchini and mix well.
6. Scrape batter into prepared pan and sprinkle with chocolate chips.
7. Bake for 40-50 minutes – check for doneness with a knife.
8. Let cool for 10 minutes in the pan and then carefully remove loaf onto a wire rack to cool completely.

How are you using up your zucchini?


{ 22 comments… read them below or add one }

LeAnn July 31, 2013 at 10:32 am

I made stuffed zucchini – ground turkey, chopped zucchini (from scooping out the middles), chopped onion, italian seasoning, chopped mushrooms, and reconstitued tomato paste, topped with shredded sheep’s milk pecorino and baked. DELISH! the brownies look yummy too – definitely will be making them!!

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Maggie August 1, 2013 at 7:49 am

Sounds like a great idea LeAnn! Thanks for sharing. I’m going to try that with ground up tempeh and daiya :)

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Hallie @ Daily Bites July 31, 2013 at 10:36 am

Looks amazing! If your kiddos ever don’t want your baked goods, I’ll happily eat their share. :)

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Maggie August 1, 2013 at 7:49 am

Thanks Hallie! You’re welcome any time for some baked goods!

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Shirley @ gfe & All Gluten-Free Desserts July 31, 2013 at 2:06 pm

Oooh, very nice, Maggie! I love the dark chocolaty goodness of this loaf. :-) I have not baked anything with zucchini yet this summer because it’s just been too darned hot, but I’m too soon. ;-)

xo,
Shirley

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Maggie August 1, 2013 at 7:55 am

Thanks Shirley. We’ve had a rather cool summer, perfect for baking sweet and seasonal treats :)

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christine July 31, 2013 at 3:14 pm

this sounds lovely:) it’s amazing what you can include in cakes/loaves and other baked goods that the tasters just wouldn’t believe are there! I remember when my daughter was about 8 years old she was given a cookery book for Christmas, and the chocolate cake had a whole tin of tomatoes in – amazing, you couldn’t taste them, but it was lovely and moist:)

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Alta August 1, 2013 at 9:10 am

I looked at this photo and the first thing I thought was “ooh, I bet she used teff in this!” And I was right! These look so good.

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Maggie August 2, 2013 at 5:39 pm

Haha Alta, you know me too well. Chocolate and teff = Maggie :)

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Kim-Cook It Allergy Free August 1, 2013 at 10:08 am

Haha… my testers would think “brownies” too! :) I love this recipe! I am in California right now and the zucchini at the farmer’s markets are INSANE!! They are so huge right now! We have been grilling them and making fritters…so now I have to make this Cake/Loaf/Brownie recipe! :D
XO

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Maggie August 2, 2013 at 5:40 pm

Fritters! Kim, thanks for the inspiration. I’m totally going to make some fritters.
xo

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sam August 2, 2013 at 12:48 pm

Could I just use regular flour for all the flours instead of the text and almond stuff? Does it matter?

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Maggie August 2, 2013 at 5:38 pm

Hi Sam – I’m a little confused. Do you mean can you use gluten flours? Or other gluten-free flours?
Let me know and I will try to help you.
Thanks,
Maggie

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Shannon December 14, 2013 at 8:11 pm

Since this is sort of related, do you think brown rice flour would work for this? Or a blend of brown rice flour and tapioca flour?

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Maggie December 16, 2013 at 5:36 am

Hey Shannon – I think it would work, I haven’t actually tried it, but I like to keep it simple with flours and I find brown rice to be pretty versatile. It just might taste a little grainy as I find brown rice flour does sometimes. Let us know how it goes!
Thanks for reading :)
Maggie

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Carol, Simply Gluten-free August 3, 2013 at 6:52 am

Yum, love that dark rich chocolaty goodness! My zucchini plant committed suicide so sadly we are not overrun with it and I am jealous of your zucchini problems :)

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Maggie August 5, 2013 at 7:05 pm

Oh no! The downside of living in Florida I suppose? I can mail you some :)

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Cheryl August 3, 2013 at 5:10 pm

Hi Maggie!
Your blog looks fabulous. I am going to try this recipe this week. Your cupcakes with icing were SO delicious…I might even dream about them tonight! I am definitely going to read wheat belly…I think I may need to have my eyes opened…..

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Maggie August 5, 2013 at 7:06 pm

Thank you so much Cheryl – and thank you for taking such good care of us on Saturday. We loved spending time with all of you.
xo

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Terri August 21, 2013 at 12:35 pm

I baked one loaf of zucchini bread so far and shredded many in bags for the freezer – but I shredded the centers also with the seeds and now wondering if this is a mistake. I have many more to shred and freeze as I now understand the jokes – I planted just a few seeds and the plants took over my garden and the zucchini grow huge overnight!

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shawna October 11, 2013 at 2:48 pm

Have you ever made this with pumpkin seed or sunflower seed flour to replace the almond flour?

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Maggie October 12, 2013 at 12:14 pm

Hey Shawna – I haven’t made it with those flours yet, but I really think you could try it. Let us know if you do, I’m sure someone else is wondering. I think the pumpkin seed flour would have a better flavor in this recipe.
Thanks,
Maggie

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