Zucchini Chocolate Chip Bread

11 ingredients
5 steps

Ingredients

  • 2/3 cup sprouted spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon kosher salt
  • 1/2 cup grated unpeeled zucchini
  • 1 egg
  • 1/4 cup melted coconut oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons chocolate chips

Directions

  1. 1
    Preheat the oven to 350 degrees.
  2. 2
    Whisk together all dry ingredients (flour through salt).
  3. 3
    Add in the zucchini and wet ingredients, stirring to combine. Mix in the chocolate chips, until fully incorporated into the batter.
  4. 4
    Lightly grease a mini loaf pan with coconut oil. Pour in the batter and bake for 27-30 minutes. Let cool before slicing.
  5. 5
    Store tightly covered at room temperature for 2-3 days, or in the fridge for up to 1 week.

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