Gluten-Free Chocolate Chip Zucchini Bread
Ingredients
- 2 medium zucchinis (1 cup shredded)
WET INGREDIENTS:
- 1 egg
- 1/3 cup honey
- 1/3 cup applesauce
- 1/3 cup almond milk
- 1 tablespoon oil (extra light olive oil is my favorite)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
DRY INGREDIENTS:
- 2 cups oat flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup chocolate chips (I prefer mini for this recipe)
Instructions
- Preheat your oven to 350°F. Line a 4x8" baking pan with parchment paper. Then spray lightly with non-stick cooking spray.
- If grinding your own oat flour, measure about 2-1/4 cups of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
- Shred two medium zucchinis. Then place them in a mesh strainer bag, cheesecloth, or towel. Twist and squeeze all the excess liquid from the zucchini. Then discard the liquid.
- Combine the egg, honey, applesauce, almond milk, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl. Whisk until the eggs are well-blended.
- Add the oat flour, baking powder, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
- Add the shredded zucchini and almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
- Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 40-45 minutes or until a toothpick comes out clean.
Video
Did you make this recipe?Please let me know in the comments below how it turned out :)