Did you know that a zucchini has more potassium than a banana?
It’s true, start swapping your bananas for zucchinis people.
Zucchini (summer squash) officially went into season last month (in CA). And in an effort to cook with the seasons, I’ll be bringing you a lot of zucchini (or summer squash) recipes.
Today I bring you grain-free chocolate chip zucchini mini loaves!
Earlier this week I mentioned my new spiralizer and zoodle obsession, well, I wasn’t kidding. Our fridge is busting with leftover zucchini spirals and shreds. Zucchinis are one of those fruits (that’s right, fruit) that are so versatile in their use thanks to their mild flavor.
As I stood in front of my fridge staring at the abundance of zucchini, I got a craving for dessert. Let’s be honest, when aren’t I craving dessert?
I figured, what better way to use zucchini than in a dessert? This way, I can feel good about the fact that I’m also getting some of my “veggie” intake with my dessert (kind of).
One of the great things about this zucchini bread is that it has a very subtle sweetness, well, depending on how much chocolate you like in your bread. And, because I used mini loaf pans, it only took 35 minutes in contrast to the usual 45- 55 minutes it takes to bake one large loaf. Another bonus with the mini loaf pans is that if you don’t trust yourself around an entire loaf (raises hand), you can give the others away to friends or family.
But who am I kidding? These little breads are irresistible, just keep all three!
- 1 1/2 cups shreded zucchini
- 1/3 cup coconut sugar
- 2/3 cup full fat canned coconut milk
- 1/4 cup coconut oil, melted
- 2 large eggs
- 2 cups blanched almound flour
- 1 Tablespoon coconut flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4-1/3 cup chocolate chips (I used the allergy free Enjoy Life brand)
Preheat oven to 350°F and grease three mini loaf pans (3.6 x 6.2 x 2.4 inches) and line bottom with parchment paper.
Combine the zucchini, coconut sugar, coconut milk, coconut oil and eggs in a large bowl and mix using a hand mixer (or in a stand mixer), until frothy and fully combined.
In a separate small bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon.
While mixer is on low speed, slowly add dry ingredients to wet ingredients until fully incorporated.
By hand, mix in chocolate chips (I used 1/4 cup because I like just a hint of chocolate, you're free to add 1/3 cup).
Bake the loaves 30-35 minutes, until the middle is set and a toothpick inserted into the middle comes out clean.
Alternatively you can use a cupcake pan and also bake for 30-35 minutes or a regular 8 1/2-by-4 1/2 inch loaf pan, however this may take up to 45 minutes but really depends on your oven (just watch carefully as almond flour can burn more easily than regular flour).