Chocolate Chip Chia Zucchini Breakfast Bread that isĀ paleo, vegan andĀ made with no bananas!
You ask and you shall receive babes.
Introducing my first ever non-banana sweet bread. ThisĀ Chocolate Chip Chia Zucchini Breakfast Bread is basically everything you guys have been asking for in one easy and delicious breakfast bread.
First of all, a ton of you asked for a zucchini bread. I can’t blame you because zucchini bread is pretty much one of my favorites so the extra nudge you gave me was very much appreciated. Also a handful of you wanted a completely vegan sweet bread to make. As an egg lover, I don’t frequently bake without eggs but I was 100% up for the challenge for this recipe. Finally, a few of you ask for banana bread but without bananas (I know, weird). I’mĀ assuming it is because you must be allergic to bananas? Otherwise I will never understand. But then again, I am a banana hoarder so you also may think I am a weirdo considering I eat 1-2 bananas a day š
As a result, we haveĀ Chocolate Chip Chia Zucchini Breakfast BreadĀ that is paleo AND vegan. Yup, this is like the trifecta of breakfast breads for you. Zucchini bread, no bananas and it is vegan. I threw in the paleo part for good measure since nothing beats a solid grain-free breakfast bread.
When you make this zucchini bread, just a heads up that it is actually one of the ugliest foods I have ever seen. Hence the chocolate drizzle all over it because I tried to make it some what prettier. A+ for effort right?
This loaf is also made with chia egg and is very “spongey”. Just a heads up when you are baking it. I loved the consistency the chia egg added the zucchini and think the combination is delicious. But if chia seeds aren’t your thing, you have been warned.
[bctt tweet=”Paleo & Vegan Chocolate Chip Chia Zucchini Bread” username=”rachLmansfield”]
Chocolate Chip Chia Zucchini Breakfast Bread (paleo & vegan)
- Yield: 8-10 slices 1x
- Category: gluten-free, vegan, paleo
- Cuisine: breakfast, snack, dessert
Ingredients
- 2 cups almond meal or almond flour (i have not tested other flours)
- 1 cup shredded zucchini (squeeze the water out like CRAZY!)
- 1.5 teaspoons baking powder
- Ā¼ cup coconut oil, melted and cooled
- 1/4 cup ground chia + 3/4 water (to make chia egg, and I have not tested with regular eggs)
- Ā¾ cup apple sauce
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- Ā¼ cup maple syrup (honey or agave will work)
- 1/3 cup dark chocolate chips (make sure paleo and/or vegan if needed)
Instructions
- Preheat oven to 350 degrees
- Grease bread pan (I used 8.5 x 4.5 x 2.5)
- Make chia egg by combining 1/4 cup ground chia and water in a small bowl and mix (this is different than chia seeds, if you do not have ground chia simply grind some chia seeds in a nutribullet or food processor)
- Place in fridge so it forms a gel-like consistency
- Strain all the zucchini and squeeze out any extra water, I used paper towels for this (this part is KEY!)
- Mix together almond meal, zucchini, baking soda, coconut oil, applesauce, vanilla extract, cinnamon, maple syrup and chia egg with a spatula
- Fold in dark chocolate chips and mix well
- Bake in oven for 35-45 minutes or until toothpick test turns out clean
- Enjoy within 5-7 days, you can also freeze for longer
xx, Rach
27 Comments
Still don’t understand how you can hate bananas, but hey whatever floats your boat! Looks absolutely perfect, Rachel!! š I’m ALL about the zucchini lately. xo
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I LOVE bananas! Hello, I am the banana bread obsessed girl over here š I get a ton of requests for banana-less breads though and zucchini is such a yummy way to make bread too! xx
Love the almond meal and chia in here š
I don’t have ground chia and can’t make it. Can I use egg to replace?
Do you have chia seeds? You can easily make ground chia by putting in food processor or nutribullet. You can also use eggs but I am not sure how many you’d need as I have not made it with eggs. xx
I am allergic to almonds what can i use instead?
Sorry to hear! I haven’t tested other flours as listed in the recipe. You can sub GF or oat flour but it’s not an even 1:1 sub. I have a few coconut flour and oat flour banana breads on the blog, feel free to check those out too. xx
You make all the food look so gorgeous and delicious! Love your recipes and I’m so glad I discovered your blog via instagram! š
Aw thank you so much, Lili! xx
Hi there, I love your recipes and was wondering if there is a substitute for Almond meal as I have a sensitivity to almonds and wheat?
Hi Emily – I haven’t tested any other flours besides almond meal. You can try using coconut flour but it will NOT be a 1:1 sub. Maybe try GF flour? But again I do not know the exact amount as I only tested almond as the the recipe states. Let me know if try anything else ! xx
Hi. I have one question. It’s 1 cup of zucchini after or before being squeezed ?
Hi Lara! Before! xx
Hi Rachel! Do you think a flax egg would work or a chia egg with normal chia seeds? I don’t have ground chia on hand, but would love to make this!
Hi Caroline! I recommend chia for this. You can make ground chia just by putting chia seeds into a food processor or blender š
I didn’t grind my Chia seeds, and had no problems whatsoever.
great!
Love this recipe! Can I sub baking powder for the baking soda?
Absolutely!!
Hi Rachel,
Love your recipes. Wondering how I would change your bread recipes so that I can make mini loaves instead? What would be the timing difference etc?
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thanks so much! not sure, google mini loaves and see what other recipes are doing š or eye ball it
This is absolutely delicious! I love how much the cinnamon comes through. I used cacao nibs instead of chocolate chips, and they give the bread a nice crunch. Love this and I’m so excited to have it for this week’s snacks!
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Hi, just tried out this recipe, it’s baking in the oven as I write this! Just wanted to point out in your ingredients you specify using baking power but in the directions you refer to it as baking soda. From reading the above comments sounds like either or works so that was relieving to read!
can i use bananas instead of apple sauce?
Baking soda or baking powder? The ingredients list says baking powder but cooking instructions say add the baking soda. I went with baking powder and it kind of clumped!?!
baking powder!!
This bread tastes AMAZING! I cooked it for almost an hour and it’s still mushy on the inside. Any suggestions?