Chocolate Chip Zucchini Bread (Gluten Free)
A special ingredient is baked into this Chocolate Chip Zucchini Bread. Honey roasted peanut butter! If you have not tried it, I suggest that you do. Regular peanut butter is boring compared to this stuff. You can usually find it at those grind-your-own stations at local health food stores.
This bread is also filled with great health promoting foods, banana, zucchini, coconut oil and chia seeds. There is also a balance of sweetness with the chocolate chips. Enjoy this bread for breakfast with a side of eggs or crumble a slice over yogurt. I prefer to keep this bread refrigerated. It allows for a more dense texture.
½ cup sorghum flour
½ cup gluten free oat flour
½ cup cashew flour
¼ cup potato starch
½ cup coconut sugar
2 tablespoons chia seeds
½ teaspoon xanthan gum
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup honey roasted peanut butter
¼ cup coconut oil, softened
¼ cup almond milk
1 medium banana, mashed
1 medium zucchini, grated (about 1 cup)
¼ cup semi-sweet chocolate chips plus more for topping
Preheat oven to 350℉. In a large bowl, sift together all of your dry ingredients. Gently mix until flour blend is uniform. In a medium bowl, mash banana with the back of a fork. Add peanut butter and cream together. Pour in the almond milk along with coconut oil and whisk until wet ingredients are fully combined. Fold in zucchini and ¼ cup chocolate chips. Pour batter into a greased loaf pan and sprinkle with more chocolate chips. Bake for about 25-30 minutes or until toothpick tester comes out clean.