Print Recipe

Chocolate Chunk Zucchini Bread

(with added protein + fiber!)

Ingredients

  • 1 cup shredded zucchini, excess water squeezed out
  • 1/2 cup melted coconut oil or extra virgin olive oil
  • 3/4 cup maple syrup
  • 1 egg
  • 1/2 cup full fat (2% or higher) Greek yogurt
  • 1 tsp vanilla extract
  • 1 3/4 cups light spelt flour (higher in protein!)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 100 g semi-sweet chocolate bar

Instructions

  • Preheat oven to 350 F
  • Combine all wet ingredients together in a bowl and whisk. Then stir in the shredded zucchini.
  • Mix together all dry ingredients, except the chocolate.
  • Roughly chop the chocolate into craggy pieces.
  • Pour the dry ingredients into the wet and mix until batter forms. Fold in the majory of the chocolate, reserving a small handful.
  • Pour batter into a loaf in tined with parchment paper.
  • Toss the reserved chocolate in a little bit of spelt flour, to help them float on top of the bread and not sink. Scatter over top the batter.
  • Bake for 35-45 minutes until a toothpick inserted in the middle comes out clean.