Make Ahead

Zucchini Chocolate Chip Bread

by:
July 31, 2017
Photo by Sara
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

  • Makes 1 mini loaf
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
In This Recipe
Directions
  1. Preheat the oven to 350 degrees.
  2. Whisk together all dry ingredients (flour through salt).
  3. Add in the zucchini and wet ingredients, stirring to combine. Mix in the chocolate chips, until fully incorporated into the batter.
  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. Store tightly covered at room temperature for 2-3 days, or in the fridge for up to 1 week.

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