Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

MAkes 8-10 Servings

¼ cup melted ghee or coconut oil

½ cup maple syrup

3 eggs

½ cup milk 

1 tsp baking soda

1 tsp cinnamon

½ tsp black pepper

¼ tsp nutmeg

½ tsp salt

2 tsp vanilla extract

½ tsp almond extract

1 ½ cups grated zucchini (make sure to squeeze out excess liquid. I put mine in a ocean kitchen towel and throttled it over the sink)

1 cup chocolate chips

1 ¾ cups best quality whole wheat flour or almond flour

Preheat oven to 325 and grease a standard 9x5 loaf pan.

In a large mixing bowl, combine melted ghee and maple syrup and stir well to combine, then beat in the eggs.  Next, add the milk, baking soda, spices (including salt), and extracts. Mix well to combine, then stir in the zucchini and chocolate chips. 

Now add the flour and mix accordingly: go gently if using regular flour so as to not end up with a tough loaf, it’s fine if a few lumps of flour remain. If using almond flour, beat to your liking.

Scoop into your prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes in the pan on a rack, then turn the bread out onto the rack to cool the rest of the way.