Chocolate Chip Zucchini Loaf

by Maggie on July 30, 2013

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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?