Gluten-Free and Dairy-Free Chocolate Chip Zucchini Bread
Zucchini bread is a classic quick bread that just about everyone has made. It's one of my favorite ways to sneak some veggies into my kids! This zucchini bread is gluten-free and dairy-free, but you would never know! It has a perfect texture, and is full of warm flavors from the spices, and rich chocolate chips sprinkled throughout each slice!
PREP TIME
30 minutes
COOK TIME
1 hour
INGREDIENTS
11
Serves: 12
Ingredients
- 240 grams240 grams240 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 cups spoon filled and leveled
- 1 Tbsp1 Tbsp1 Tbsp Gingersnap Spice - Primal Palate
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Baking Soda
- 130 grams130 grams130 grams Granulated White Sugar, 2/3 cup
- 1/3 cup1/3 cup1/3 cup Sunflower Oil
- 1/2 cup1/2 cup1/2 cup Almond Milk, unsweetened
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 222 Eggs, 2 large eggs
- 200 grams200 grams200 grams Zucchini, 1 medium zucchini, grated, excess liquid squeezed out
- 170 grams170 grams170 grams Semi-Sweet Chocolate Chips, 1 cup dairy-free chocolate chips
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees, and lightly grease a standard size loaf pan with oil. If your loaf pan is not non-stick, I recommend lining the pan with parchment paper.
- Grate the zucchini with a box grater, and place the zucchini into a clean kitchen towel. Wrap the towel around the grated zucchini, and squeeze the excess liquid out of the zucchini. Set aside.
- In a medium size mixing bowl, whisk together the flour, Gingersnap Spice, salt, baking soda, and sugar.
- In a large mixing bowl, whisk together the oil, almond milk, vanilla extract, and eggs.
- Pour the dry mix into the wet, and whisk to evenly combine. You can also use a hand mixer.
- Stir in the grated zucchini, and then stir in the chocolate chips.
- When the batter is evenly combined, pour it into your loaf pan, and smooth out the top with a spatula.
- Place the zucchini bread in the oven on the center rack, in the middle of the oven, and bake for 65 minutes.
- Allow the zucchini bread to cool to the touch before removing it from the loaf pan.
- Slice and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Desserts FODMAP Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 217 |
| Fat: | 12 g |
| Carbohydrates: | 25 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 262 mg |
| Fiber: | 1 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Gluten-Free and Dairy-Free Chocolate Chip Zucchini Bread”
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oh my word…between the bake on that loaf and that adorable face, I’m not sure which one is most adorable!