By The Toasted Pine Nut
Gluten Free Chocolate Chip Zucchini Bread
14 steps
Prep:10minCook:35min
Gluten Free Chocolate Chip Zucchini Bread is the perfect recipe to use up your summer squash! This healthy zucchini bread is so easy to make!
Updated at: Mon, 09 Dec 2024 05:05:28 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
80
High
Nutrition per serving
Calories2893.1 kcal (145%)
Total Fat205 g (293%)
Carbs228.3 g (88%)
Sugars167.3 g (186%)
Protein84.4 g (169%)
Sodium2556.5 mg (128%)
Fiber36.2 g (129%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
Step 3
In a large bowl, mash the ripe banana.
Step 4
Add the eggs, almond butter, and coconut nectar.
Step 5
Whisk the wet ingredients together.
Step 6
Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
Step 7
Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
Step 8
Add the almond flour, baking powder, and sea salt. Whisk again until combined.
Step 9
Finally, fold in the chocolate chips.
Step 10
Line a loaf pan with parchment paper.
Step 11
Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
Step 12
Drag a butter knife around any edges not covered by parchment paper.
Step 13
Pull the ends of the parchment paper to remove the bread from the pan.
Step 14
Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.
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