I know what you’re thinking, “Zucchini and chocolate, those don’t pair well together.” Just wait, this is a very unique combo that helps you pack nutrients into your day while satisfying you’re sweet cravings. My Chocolate Chip Zucchini Bread is diary free and refined sugar free!

INGREDIENTS

• 2 medium zucchinis

• 1/3 cup melted coconut oil

• 1/2 cup maple syrup

• 2 large eggs (for vegans: 2 tbsp flax egg + 6 tbsp water)

• 2 teaspoons vanilla extract

• 1 1/2 cups whole wheat flour

• 1/2 cup almond flour

• 1 1/2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt

• 1 cup Hu baking chocolate gems

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.

2. Lay a dish cloth on the counter and grate the zucchini out onto the cloth. Sprinkle the created zucchini with salt and let sit for 15 minutes. then squeeze out any excess liquid.

3. In a bowl, mix together the coconut oil, male syrup, eggs or flax egg, and vanilla. Then add in the zucchini.

4. Next add in dry ingredients. Both flours, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate gems.

5. Pour the batter into the oiled bread pan. Bake for 50-60 minutes, or until knife comes out clean.

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__