Can I make this recipe without peanut butter?

To make this bread nut free, feel free to swap the peanut butter with sunflower seed butter, coconut oil, vegan butter or tahini.

How do I make this gluten-free?

The flour is easy to swap with other flours. I would recommend using the Bob’s Red Mill gluten-free 1:1 all purpose flour for the best results.

What is the best way to store zucchini bread?

To prevent it from drying out I recommend covering the bread in some plastic wrap or a large freezer safe bag on the counter for up to 5 days.

Can zucchini bread be frozen?

Yes! Slice your bread into individual slices and store in an airtight container to place in the freezer for up to 2 months. To reheat, just take your slice and place it into a toaster oven to heat through.

What does zucchini bread taste like?

You really don’t taste any zucchini in this bread. Zucchini on it’s own is very bland and will blend into this bread without detection. What the zucchini will do is add more moisture and fluff to the bread. The flavor of the bread really comes from your add ins, which include the cinnamon, vanilla and chocolate chips.

Chocolate Chip Zucchini Bread

Description

A delicious and healthy chocolate chip zucchini bread that is moist, flavorful and tender! A tasty way to get in your veggies. This bread is vegan and loaded with whole grains!

Ingredients

Scale

2 tbsp ground flaxseed
4 tbsp water
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
2 cups spelt flour or all purpose flour, spoon and level
1/2 tsp kosher salt
1 cup unsweetened applesauce
1 cup grated zucchini
1/4 cup natural peanut butter
1 tbsp apple cider vinegar
1 cup dairy-free dark chocolate chips

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Instructions

Preheat the oven to 350F. Combine water and flaxseed in a small bowl, then allow to gel for 5 minutes to form a flax egg.
In a large bowl mix together the flour, baking powder, baking soda, salt, cinnamon and sugar. Fold in the flax egg, applesauce, peanut butter, apple cider vinegar and grated zucchini until half the batter is mixed.
To the batter, fold in the chocolate chips until you get a well mixed, thick batter. Add the batter to a parchment lined 8-in x 12-in loaf pan. Bake for 45-50 minutes or until you stick a tooth pick into the center of the loaf and it comes out clean.
Allow the loaf to cool for 30 minutes before slicing and serving.

Notes

Use a box grater to grate your zucchini. For best results, I like to grate it fairly fine so it blends very well into the bread.

If you have little ones that don’t like seeing the green parts of the zucchini skin, you can peel your zucchini before grating it for this recipe.

To make this gluten-free use Bob’s Red Mill Gluten-Free 1:1 All Purpose Flour.

Use a smooth and runny nut or seed butter. The consistency will help to take the place of the fat used in traditional loafs, which impacts the texture.

Do allow the bread to cool before slicing. The bread will continue to cook itself when taken out of the oven. Cooling will also help the bread to finalize its structure and prevent it from becoming gummy in texture.