Chocolate Chip Zucchini Bread

Ingredients

• 1 Tbsp coconut oil (for greasing the pan)
• 2 c oat flour (ground up rolled oats)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp baking powder
• Pinch of sea salt
• 3 large ripe bananas, mashed
• 1 large zucchini, shredded and excess water squeezed out
• 1/2 c unsweetened applesauce or yogurt
• 1/4 c milk or unsweetened non-dairy milk
• 1/4 c maple syrup
• 2 large eggs
• 1/2 c chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a loaf pan with coconut oil and set aside.
3. In a large bowl combine the dry ingredients: oat flour, cinnamon, nutmeg, baking powder, and sea salt.
4. In a separate bowl mash up the wet ingredients: bananas and add in zucchini, applesauce or yogurt, almond milk, maple syrup, and eggs.
5. Add dry ingredients to wet ingredients, then stir in chocolate chips.
6. Add mixture to loaf pan and bake for 50-60 mins.
7. Your bread is done when the top is firm to the touch and no batter remains when poked with a toothpick or fork.
8. Let your chocolate chip zucchini bread sit in the pan for 20 mins before removing and allowing to cool completely on the counter.

Recipe Notes and Variations

• You can use a clean dish towel and place the shredded zucchini inside before squeezing out all of the liquid. Be sure to squeeze hard so it ends up in a large ball that you have to break up into the batter.
• The loaf will last for up to 3 days in an airtight container or on the counter. If you can’t finish it before then, I highly recommend bringing it into your office or to a friend’s house. Sharing is one of my favorite ways to prevent waste.
• Still have a fridge full of food and zucchini to spare? Try this Spring Fennel and Zucchini Salad