Are you craving a mouthwatering treat that's both incredibly delicious and surprisingly nutritious? Look no further than this game-changing Almond Flour Chocolate Chip Zucchini Bread! Imagine sinking your teeth into a moist, decadent slice packed with rich chocolate chips and hidden vegetable goodness. This isn't just another boring bread recipe – it's a revolutionary gluten-free, low-carb masterpiece that will make your taste buds dance and your body thank you!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 1 cup grated zucchini
- 1/2 cup chocolate chips
- 1/4 cup honey
- 1/4 cup coconut oil
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal of the bread once it’s baked.
- In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, beat 2 eggs. Add 1/4 cup of honey, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract to the eggs. Mix well until all the wet ingredients are fully combined.
- Grate 1 cup of zucchini using a box grater or food processor. Make sure to squeeze out excess moisture from the zucchini using a clean kitchen towel or cheesecloth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix.
- Fold in the grated zucchini and 1/2 cup of chocolate chips until evenly distributed throughout the batter.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice and enjoy your delicious Almond Flour Chocolate Chip Zucchini Bread! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Moisture Management: The key to amazing zucchini bread is removing excess water from the zucchini. Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible to prevent a soggy loaf.
- Room Temperature Ingredients: Ensure your eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently fold the ingredients together. Overmixing can lead to a tough, dense bread instead of a light, tender crumb.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your bread is perfectly baked.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy and helps the bread set properly.
- Storage Hack: For longer freshness, slice the bread and store in an airtight container in the refrigerator. You can even freeze individual slices for up to a month!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 7g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 40mg
