BEST EVER Chocolate Chip Zucchini Bread
GLUTEN FREE, VEGAN, REFINED SUGAR FREE- NUTRITIOUS AND DELICIOUS!
I have been up to my eyeballs in Zucchini for about a month…and my husband keeps bringing them to me! I made it my mission this month to create the YUMMIEST AND HEALTHIEST RECIPE I COULD AND I SUCCEEDED!
1/3 cup EVOO (or avocado oil or grapeseed oil)
1/2 cup unsweetened vegan yogurt- I like Kite Hill (Unsweetened Applesauce or Mashed banana will likely work also)
1 tsp Apple Cider Vinegar
1 cup shredded zucchini (Shred into a clean cloth and let some of the moisture out for 5 minutes. You want the zuke to be damp, not wet)
Optional add on- 1 TBL Soy Free Vegenaise (I like Follow Your Heart)
1/4 cup Bob’s GF Oat Bran
1/4 cup Bob’s Brown Rice Flour
1/2 cup Bob’s GF Oat Flour
1/2 cup Bob’s 1:1 AP GF Flour
1/2 cup Coconut Sugar
1/2 cup Date Sugar (can use all Coconut Sugar if you like)
1 tsp GF baking powder
3/4 tsp baking soda
1/2 tsp Himalayan Sea salt
1 1/2 tsp cinnamon, Ceylon is the best one to use
- Preheat oven to 350 degrees F. Spray a loaf pan with oil. I like this reuseable spray bottle for baking. Great for the environment. Cost effective and you control what oil you are using. I like grapeseed oil in mine.
- Mix wet ingredients MINUS THE SHREDDED ZUCCHINI. Let that sit and sour for about 5 minutes as you put together the dry.
- Mix the dry including the chocolate chips. Whisk to evenly distribute.
- Add wet to dry.
- Bake for about 50 minutes. As soon as it is browned, pulling from the edges, bounces back and tester is dry. Turn off the oven and let it cool the oven that is OFF. About 10 minutes. This helps it set up. Flip onto a cooling rack and let cool completely at room temp. ENJOY!