Zucchini + Chocolate Chip Mini Loaves
These naturally sweetened zucchini loaves combine oat flour and almond flour with walnuts and chocolate chips for a satisfying, nutrient-dense snack or breakfast. They're naturally gluten-free when made with certified gluten-free oat flour.
Ingredients
Method
- Preheat the oven to 350°F. Spray a mini loaf sheet pan with avocado oil
- Shred the zucchini and measure 1 cup- squeeze well to remove excess moisture.
- Add the zucchini to a large bowl. Add the maple syrup, eggs, olive oil, coconut cashew milk and vanilla. Stir until well combined.
- Add the oat + almond flours, baking soda, cinnamon and salt to the wet ingredients. Mix just until combined.
- Fold in the walnuts and chocolate chips.
- Divide batter evenly within the mini loaf pan. Sprinkle some chopped walnuts over the tops.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.
Notes
Serving size: ½ mini loaf
12 servings per recipe
12 servings per recipe
| Nutrition | Per serving |
|---|---|
| Calories | ~205 |
| Total Fat | ~14 g |
| Saturated Fat | ~2.5 g |
| Total Carbohydrate | ~18 g |
| Dietary Fiber | ~2.5 g |
| Net Carbohydrate | ~15.5 g |
| Total Sugars | ~9 g |
| Protein | ~5 g |