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zucchini – chocolate chip bread

I'm Jacquie!

Welcome to my kitchen! I love to play with all the abundance from the farmer's market. I hope these recipes inspire you to have just as much fun in the kitchen with whatever is growing locally to you. 

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What do you see? I see a swan, but I could be convinced otherwise!

Before summer left us, I really wanted to solidify my zucchini bread recipe – don’t ask me why, but I did – and I have, so I have to share!

Perfect for late summer where the days straddle warm days and cool evenings, this loaf is not too sweet with a gentle, yet sturdy crumb and a wiff of spice.

Whether you have it with your morning coffee, or as a snack with tea, it won’t disappoint your sweet tooth with a side of vegetables.


1 packed, heaping cup (160g) finely shredded zucchini
2 eggs
1/3 cup almond butter
½ cup (4 fl oz) maple syrup
¼ cup (2 fl oz) olive oil
1 cup (105 g) oat flour
¼ cup (28g) rolled oats
¼ cup (28g) almond flour
¼ cup (30g) tapioca flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
1 chocolate bar (2.65 oz), chopped into chunks

Preheat your oven to 350 degrees. Line your loaf pan with parchment paper with the edges hanging over – this will help you remove it.

Shred your zucchini with the larger grate over a paper towel. If you’re using a large vegetable, it’ll be juicy so once shredded, squeeze out the moisture before you measure by weight or volume.

In a large bowl, whisk the eggs, almond butter, maple syrup and olive oil together. Add the zucchini and stir to coat.

In a separate bowl, add the oat flour through the baking soda and whisk together. Add the dry ingredients to the wet ingredients before whisk to fully combine. Fold in 3/4 of the chocolate chunks, leaving the rest for the top.

Pour the batter into your loaf pan and sprinkle the top with the remaining chocolate. Bake for 40-45 minutes, or until a knife or toothpick inserted in the middle comes out clean. Cool completely before slicing and enjoying!

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