***Please see my updated recipe. While the recipe below is still very yummy, in my updated recipe I replaced the chia seeds or psyllium husks with an extra egg and made them into cute muffins :)***
Have I mentioned how much I love summertime and all the fresh fruits & veggies? My friend Pylicitee has a garden and used her zucchini to make zucchini bread. Ever since she told me she made zucchini bread I’ve been dying to make some. I love how I can make a sweet bread with chocolate chips in it that my family loves while sneaking in veggies. How awesome is that?
These would also be so good as cupcakes with cream cheese frosting!!! Here’s a cream cheese recipe made from dairy free yogurt that you could use to make a traditional powdered sugar cream cheese frosting, or you could try my dairy free refined sugar free cream cheese frosting 🙂 YUM-E!
- 2 C Blanched Almond Flour, Honeyville Brand
- ⅔ C Arrowroot Flour
- ¼ Tsp. Salt
- ½ Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 2 Tsp. Ground Cinnamon
- ¼ Tsp. Ground Nutmeg
- ¼ C Grapeseed Oil, or any mild flavored oil
- 3 Large Eggs
- ¼ C Pure Maple Syrup
- ¼ C Whole Psyllium Husks or Chia Seeds
- 1 Tsp. Vanilla
- ½ C Enjoy Life Dairy Free Mini Chocolate Chips
- 1 C Grated Unpeeled Zucchini, about 1 large zucchini
- Preheat oven to 350 degrees. Line a 4x8 (9x5 also works) in bread pan with parchment paper and spray with cooking oil. Set aside.
- Grate the zucchini and set aside. I used my food processor to help out a bit! ...Just ignore the carrots in the picture below 🙂
- Whisk together the almond flour, arrowroot, salt, baking soda, baking powder, cinnamon, and nutmeg until there are no more lumps.
- In another small bowl, whisk together the eggs, vanilla, maple syrup, and oil. Stir in the psyllium husks.
- Pour the wet ingredients into the dry and stir until well combined.
- Stir in the chocolate chips and zucchini.
- Pour batter into prepared pan and bake 30 minutes or until browned. Cover with foil (to prevent burning, will still slightly brown after covering) and cook an additional 20 - 25 minutes.
- Cool 10 minutes in pan. Run a serrated knife around the edge of the bread and transfer to a wire rack and cool completely. Carefully cut with a serrated knife and serve.
**This bread is really moist with a little bit of a crisp crust at first but then it slowly softens after it’s been stored and covered while really retaining it’s flavor. It can be stored at room temperature for 1 – 2 days then frozen… if any’s left 🙂