About the Recipe
Switching things up from banana bread.
This zucchini choc chip loaf is gluten free, dairy free, refined sugar free & seed oil free… but still tastes like a treat.
Perfect to slice, freeze, and have on hand for when the sweet cravings hit.
Nourishing, chocolatey, and no guilt needed.
Ingredients
1 medium zucchini, finely grated
1/3 cup ghee
1/3 cup pure maple syrup
1/4 cup coconut sugar
1 egg
1 tsp vanilla extract
1 1/2 cups almond flour
2 tbsp tapioca flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp celtic salt
1 tsp apple cider vinegar
1/2 cup dark chocolate chips
Preparation
Step 1
Preheat oven to 180ºC. Line a loaf tin with a silicone sheet.
Step 2
Grate the zucchini and squeeze out as much liquid as possible using a clean tea towel. Be ruthless here. The drier, the better rise.
Step 3
In a large bowl, whisk together the melted ghee, maple syrup, coconut sugar, egg and vanilla until smooth.
Step 4
Add almond flour, tapioca flour, baking powder, cinnamon and salt. Fold gently until just combined. Avoid over mixing.
Step 5
Stir through the apple cider vinegar. The mixture will slightly react and aerate.
Step 6
Fold in the grated zucchini and chocolate chips.
Step 7
Transfer batter into the prepared loaf tin and smooth the top. Fill only about ¾ full.
Step 8
Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
Step 9
Allow to cool completely in the tin before slicing. This is crucial for structure — almond flour loaves set as they cool.
Enjoy 💕