Grain-Free Chocolate Chip Zucchini Bread

Serves 1 loaf     adjust servings

Bread adapted from Against All Grain


  • 1 1/2 cups [aflink u=""]almond meal[/aflink] ([aflink u=""]blanched almond flour[/aflink] would also work nicely)
  • 2 teaspoons cinnamon
  • 1 teaspoon [aflink u=""]cardamom[/aflink]
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup [aflink u=""]maple syrup[/aflink]
  • 1 ripe banana
  • 1 medium unpeeled zucchini, shredded (or equivalent to 1 cup)
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts (optional)


  1. Preheat the oven to 350 degrees.
  2. Line a loaf pan with a piece of parchment paper and set aside.
  3. Combine all of the dry ingredients in a medium mixing bowl.
  4. Place your eggs, maple syrup, and banana into a stand mixer. Beat them on a medium speed for a couple of minutes or until your eggs are frothy. Add the zucchini and process some more until the zucchini is combined throughout.
  5. While your wet mixture is still running in your stand mixer, slowly add in your dry ingredients until you have completely emptied your bowl into the stand mixer. Allow the mixer to continue to mix until the batter comes together evenly.
  6. Fold in your chocolate chips and your walnuts.
  7. Pour your batter into your parchment lined loaf pan and bake for 30-35 minutes, or until the outside of your bread is golden in color and the inside is no longer wet. You can test this with a knife or a toothpick. If you puncture the center of your bread and the knife comes out cleanly, it is done.
  8. Using the parchment paper as a sling, remove the bread from the loaf pan and allow it to cool for up to fifteen minutes before slicing.
  9. Slice and serve.


© 2014 So...Let's Hang Out. All rights reserved.