Author Notes
This mini zucchini bread packs a flavorful punch. Cinnamon and vanilla blend with the spelt’s earthiness, and chocolate chips give it the final sweet touch. —Sara
Ingredients
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2/3 cup
sprouted spelt flour
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1 teaspoon
baking powder
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1 teaspoon
cinnamon
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1/8 teaspoon
nutmeg
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1/8 teaspoon
kosher salt
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1/2 cup
grated unpeeled zucchini
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1
egg
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1/4 cup
melted coconut oil
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3 tablespoons
maple syrup
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1/2 teaspoon
pure vanilla extract
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2 tablespoons
chocolate chips
Directions
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Preheat the oven to 350 degrees.
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Whisk together all dry ingredients (flour through salt).
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Add in the zucchini and wet ingredients, stirring to combine. Mix in the chocolate chips, until fully incorporated into the batter.
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Lightly grease a mini loaf pan with coconut oil. Pour in the batter and bake for 27-30 minutes. Let cool before slicing.
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Store tightly covered at room temperature for 2-3 days, or in the fridge for up to 1 week.
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