Description
Fluffy, moist and sweet zucchini bread with an extra burst of flavor from spices like cinnamon, ginger and a touch of cardomom. A great holiday dessert or before dinner snack.
Ingredients
Scale
- 3 medium zucchini, shredded
- 2 1/2 cups all purpose flour
- 1 cup almond flour
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cardomom (optional)
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp sea salt
- 5 large eggs, whisked (see notes for vegan)
- 3/4 cup coconut oil, melted
- 3/4 cup cane sugar
- 1/2 cup almond milk (or other dairy/non-dairy milk)
- 2 tsp vanilla extract
- 1/2 cup dark chocolate chips (I buy the 63% stuff)
- Extra oil or non-stick cooking spray
Instructions
- Preheat your oven to 350 degrees and grease two 8 x 4 bread pans either with cooking spray or vegetable oil.
- You want to get the water out of the zucchini, do this by lining a plate with two sheets of paper towel, placing the zucchini on top then placing two more sheets of paper towel on top. I place a book on top as well to get extra moisture out. If you have a nut milk bag, you could just squeeze it out yourself.
- In a medium bowl, whisk together the flour, almond flour, cinnamon, ginger, cardomom, nutmeg, baking powder, baking soda and salt until combined. In a separate, larger bowl, whisk together the eggs, melted coconut oil, sugar, almond milk and vanilla extract. I do this in my stand mixture but you can do it by hand whisking vigorously. Add the zucchini to the wet mixture and whisk until it’s mixed in.
- Add the dry ingredients directly into the wet ingredients and fold to combine. Do not use your stand mixer for this, you might overmix it on accident, just use a spatula and fold until combined. Once fully mixed into a batter, add the chocolate chips and fold.
- Pour the batter into a greased pan and bake for 50 minutes. If you’re baking both at the same time, it might take a little longer. Check to see if they’re done by sticking a toothpick into the bread, if it comes out clean you’re all done!
- Carefully remove from the pan and transfer to a cooling rack. I loosen it in the pan but running a knife gently around the edge then flipping it onto a rack.
Notes
Vegan – Make flax eggs by mixing 5 tbsp of flax seeds with 1/2 cup water. When making these vegan, I also add 1 tbsp apple cider vinegar to the almond milk ahead of time and giving it 7 minutes to start curdling. Also add an extra teaspoon of baking soda to help it rise.