Prep Time: 15 minutes | Cook Time: 50 minutes.

This recipe is incredibly delicious! This is our family new favorite zucchini recipe!

You can’t really taste the zucchini, so it’s a great recipe for hiding vegetables, and it’s got plenty of chocolate chips. It’s also naturally dairy free as well as gluten free. My daughter Alessandra had fun helping me making this recipe and she was amazed that we were using a vegetable to bake cake 🙂

Ingredients:

• 1 ½ cups (210 g) all purpose gluten free flour

• ½ teaspoon kosher salt

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground cinnamon (optional)

• ⅔ cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

• ½ cup (109 g) packed light brown sugar

• 2 ⅛ cups (215 g) drained grated zucchini (weight is zucchini as drained of liquid)

• 2 (100g) eggs at room temperature

• ¼ cup (56 g) olive oil

• 1 teaspoon pure vanilla extract

How to Prepare de Zuchinni:

Begin before even place any of the ingredients into the wet ingredients by shredding the zucchini, skins and all, on a standard size grater.

Then, to make sure your zucchini has the same amount of moisture as expected, you will wring out as much moisture as possible. I used a tea towel to wring out the excess moisture.

Directions:

1 – Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

2 – In a large bowl, place flour, salt, baking soda, baking powder and cinnamon, and whisk to combine well.

3 – Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside.

4 – To the flour mixture, add the light brown sugar, and whisk to combine (working out any lumps in the brown sugar).

5 – Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

6 – Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify.

7 – Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet.

8 – Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter.

9 – Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

10 – Place the loaf pan in the center of the preheated oven.

11 – Bake until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes).

12 – Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before slicing and serving.

If chocolate chips aren’t your thing, you can add an equal quantity of chopped nuts – walnuts or pecans make great additions.

How We Like to Eat:
I enjoy eating this cake with coffee or even as a desert.

If you like vanilla ice cream go for it. Warm up the cake for a little bit and put them together, it’s heavenly.

Enjoy!