This Vegan, Gluten-free Chocolate Chip Zucchini Bread is delicious, easy, and is a ONE BOWL recipe!
Yummy treat with very few dishes to wash after, yes please!
At the very beginning of my interest in cooking (12ish y/o) I thought the idea of using zucchini in baked goods was so strange. That was until one of my mother’s friends brought over a Chocolate Zucchini Cake to a dinner party that was to die for. It was so long ago that I don’t even remember her name, but I will always remember that cake!
That cake is what made me open to and even love the idea of using zucchini in baked goods. One day I will have a perfected chocolate zucchini cake recipe to share with y’all but until then I hope you enjoy this Chocolate Chip Zucchini Bread!
2 1/2 Cups Gluten-free All Purpose Baking Flour (I use THIS brand)
1 Tablespoon Xanthan Gum
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1/3 Cup Maple Syrup
1/2 Cup Unsweetened Applesauce
1/2 Cup Coconut Oil
2 Teaspoons Vanilla
1/2 Cup Zucchini, grated
1 Cup Dark Chocolate Chips (ensure vegan friendly)
In a large bowl, mix Gluten-free flour, xanthan gum, baking powder, and salt. Add in maple syrup, applesauce, coconut oil and vanilla, stir until thoroughly combined.
Using a paper towel or clean kitchen towel, squeeze excess moisture out of grated zucchini. Fold zucchini and chocolate chips into batter.
Bake at 350°F for 30-35 minutes or until toothpick comes out clean when poked into the center.