Crispy, chewy, and delightfully chocolatey, this zucchini bread tastes amazing but has VERY low levels of sugar! Most zucchini ‘bread’ recipes I see are full of sugar, making them more like cake! This one is low enough that I can add it to my healthy category! It is definitely not a savory bread, but it is not nearly as sweet as some! This was a great way to use up a bunch of zucchini from our zucchini harvests (our plants are really picking up speed!)! I got a little carried away with the pictures because it is fun to photograph delicious things! Enjoy!
Yields: One 9X5 loaf
Prep Time: 15 minutes
|3 each||Large eggs|
|¼ cup||Brown sugar|
|½ cup||Applesauce (preferably unsweetened)|
|1 teaspoon||Vanilla extract|
|2 cups||Gluten free flour blend (I used Namaste)|
|½ teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|1 teaspoon||Ground cinnamon|
|2 cups||Shredded zucchini|
|¾ cups||Dairy free chocolate chips|
|¾ cup||Chopped walnuts|
Step 1: Preheat the oven to 350 degrees. Grease a nine by five loaf pan.
Step 2: In a large mixing bowl, whisk together eggs, honey, brown sugar, applesauce, and vanilla extract.
Step 3: Using a rubber spatula, stir in the GF flour, salt, baking soda, baking powder, and cinnamon.
Step 4: Stir in the zucchini, chocolate, and walnuts until well combined.
Step 5: Let the batter rest for 15 minutes. (This is because the batter/dough is relatively thin, the rest time helps it to thicken so all the chocolate doesn’t settle in the bottom of the bread!)
Step 6: Stir to redistribute the nuts and chocolate.
Step 7: Pour into the prepared pan and place into the preheated oven to bake for about an hour, or until a toothpick inserted into the center of the loaf comes out clean.
Step 8: Let cool for ten minutes, then transfer to a rack. Either let it finish cooling before slicing, or get impatient like me and slice it immediately!
Step 9: Store in an airtight container or freeze.