Zucchini Bread


Ingredients for two zucchini bread loaves
<Wet ingredients
1 and 3/4 cups of grated zucchini, the equivalent of two medium zucchinis & squeeze out excess liquid
1/2 cup of melted coconut oil
2 Tbsp of Peach-Apple Santa Cruz apple sauce or plain
1 cup of coconut sugar
1/2 cup of maple syrup
2 tsp of vanilla
1 cup of water
<Dry Ingredients
2 and 2/3 cup of King Arthur Flour GF 1:1 blend
2 tsp of baking soda
2 tsp of salt
3/4 tsp of cinnamon
2/3 cup of chocolate chips, Enjoy Life mini's

Preheat the oven to 350 degrees. 
Line two similar sized bread pans with parchment paper.
Combine all of the wet ingredients and mix well.  I used my mixer. 
Next, add your flour and then mix on low.  
Now add the rest of your dry ingredients and mix until thoroughly combined. 
Pour the batter evenly into your prepared pans. 
Add 1-2 Tbsp of extra chocolate chips to the top of each loaf. 
Bake in the center of your oven for ~50 minutes.  
Use a toothpick to check if it is done, but also look at the side of the loaf for firmness by peeling back some of the parchment paper.  
Cool in the pan for 10 minutes.  Then remove the parchment paper and let cool on a cooling rack before cutting and serving. 



* Adapted from the Pretty Bee's zucchini bread recipe.