- 1 cup shredded zucchini (1 medium zucchini with skin)
- 3/4 cup all natural creamy peanut butter, unsalted
- 1/4 cup sticky sweetener (I used Josephs Lite Maple Syrup)
- 2 large free range eggs, slightly beaten
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut flour (sub for oat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 tsp pumpkin spice powder - optional
- 1/4 tsp sea salt
- 1/3 cup Lily's Chocolate Baking Chips ~ 2 oz.
- large mixing bowl
- whisk or fork
- wire cooling rack
- Preheat oven to 350 F and grease a mini loaf pan with nonstick cooking spray. Your bread will turn out more like the shape of “biscotti” if you use a regular loaf pan!
- Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
- Transfer the zucchini into the large bowl and add the peanut butter, maple syrup, eggs and vanilla. Whisk until well combined and creamy.
- Stir in coconut flour OR oat flour, baking soda and remaining spices. Mix until well combined.
- Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
- Pour the batter into your greased loaf pan and smooth it over with the back of a spoon or spatula. Top with the remaining tbsp of chocolate chips.
- Bake for 40-45 minutes or until a toothpick comes out clean. The bread will develop a nice brown crust, so don’t be nervous if you observe this while baking.
- Once done baking, remove from oven and let it rest for 10-15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely. Cut into 14 slices.
Joseph’s Lite Maple Syrup – found at Whole Foods. May substitute for honey.
Lily’s Baking Chips – found at Whole Foods or Sprouts. May substitute for any dairy free chips.
Approximately 112 calories per serving.
~ 2 thumbs fat
Calories may vary depending on brands of ingredients, substitutions and serving sizes.
Approved for Gluten Free, Ketogenic & Vegetarian lifestyles.