Who has an abundance of summer squash right now?! We do! We’ve been throwing it on the grill, making frittatas, shaving it into salads, sautéing it and using it for pastas but now it’s time for something sweet…
The best thing about this recipe is that I guarantee that most of you have ALL of these ingredients already! It’s a one bowl recipe that’s quick and OH so satisfying… the chocolatey cinnamon infused bread reminds me of fall and comfort but perfect for a cool summer morning. My house smelled AMAZING!
So first things first, it’s important that you remove the moisture from the zucchini. After grading it, I spread it out on a towel and lightly salted it to remove the access water. I patted it try with a paper towel then used a dish towel to remove any extra moisture.
In your mixing bowl, mix together the wet ingredients first. The eggs, vanilla, coconut oil, honey and maple syrup. Then stir in the zucchini, now add in your flour, baking soda, cinnamon and a dash of salt. Then don’t forget the chocolate chips or chocolate chunks!!
Now… wait for this glorious bread to bake! Set your oven to 350 degrees, grease your pan and bake fro 50-60 minutes. I let mine sit in the pan when I pulled it out for about 10 minutes before flipping It over onto my cutting board. You can let it cool before slicing or if you’re like me… dive right in while it’s warm!
It’s moist, gooey with dark chocolate chunks, and has the perfect amount of sweetness. Oh, and if you’d like to make it gluten free, just substitute the flour for Cup4Cup gluten free flour.
I served mine with a slab of grass fed butter and you can even drizzle with honey if you’d like. I hope you enjoy!
Ingredients:
2 medium zucchini
1/2 cup honey or maple syrup (I split in half)
2 large eggs
1/3 cup coconut oil
2 tsp vanilla paste or extract
2 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1 cup dark chocolate chunks or chocolate chips
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