I have to confess; I'm still using garden zucchini and I really don't mind! I love zucchini in baking. It adds a nice bit of moistness and a good way to hide veggies if you have kids that aren't loving their greens. This recipe is a bit of healthier version - no processed sugar and it can be dairy free. This loaf isn't as sweet as a traditional but don't get me wrong, it's still a nice tasting loaf. It's got great texture and a nice and craggy top with a little bit of crunch. It's a bit more like a biscuit in taste if that makes any sense and very satisfying with a nice cup of coffee (or tea if that's your beverage of choice)
Let's get to the recipe . . .
Chocolate Chip Zucchini Loaf
In a large bowl combine and whisk together
1/3 c. melted coconut oil 1/2 c. maple syrup
Add in and mix well 2 eggs
Now add in and mix together 1/2 cup oat milk (or whatever milk you like) 1 tsp. b. soda 2 tsp. vanilla 1/2 tsp. fine sea salt
Add in and mix with a spoon 1 1/2 c. grated zucchini (if it's really wet, give it a blot with a paper towel)
Add in and stir until just about combined 1 3/4 c. flour
Add in dairy free chocolate chips - I free hand my chocolate, so add in as many as you like.
In a prepared loaf pan (oiled and lined with parchment paper), bake at 350 for about 40-45 minutes (the original recipe called for 55-60 but mine was ready much quicker - just be sure to start checking at the 35 minute mark)
Let cool for a few minutes and remove from the pan.
