I love having this chocolate zucchini bread on hand at our house during the week. The chocolate chips add the perfect sweetness and I love that I’m able to sneak in the zucchini without the kids even knowing!
¾ Cup Unsweetened Applesauce
½ Cup of Pure 100% Maple Syrup
⅓ Cup of Whole Milk
1 Teaspoon of Vanilla Extract
½ Cup Whole Zucchini, finely grated
2 Cups of Gluten Free Baking Flour
1 Teaspoon of Baking Powder
¾ Teaspoons of Baking Soda
½ Teaspoon of Salt
1 Teaspoon of Cinnamon
½ Teaspoon of Nutmeg
½ Cup of Chocolate Chips (We use Semi-Sweet, you could also use Dark Chocolate Chips too!)
Heat the oven to 350 degrees. Grease a standard loaf pan. Mix the egg, applesauce, maple syrup, milk, oil, vanilla and zucchini until smooth. Set aside.
In another large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold into the wet mixture until combined. Add chocolate chips into the batter.
Pour mixture into a standard loaf pan and bake for 65-75 minutes depending on our oven. Pro Tip: When the timer goes off, stick a thin sharp knife into the center and remove. If no batter residue sticks to the knife, your bread is done.
Cover with tin foil and store for up to 3 days - if it lasts that long! Note: When serving, my kids prefer the bread heated up in the microwave for 15-20 seconds.