Pregnancy Friendly Dark Chocolate Chip Zucchini Bread
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Learn more →Ingredients
10 servings
For the batter
- 2 cups almond flour
- ½ cup oat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
- ¾ cup dark chocolate chips (70% cacao or higher)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides to act as handles.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid comes out — this step is critical for a properly set crumb.
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