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Chocolate Chip Zucchini Bread

Recipe and photo by Davida Lederle of T he Healthy Maven

Recipe and photo by Davida Lederle of The Healthy Maven

Photo and recipe by our friend Davida of The Healthy Maven!

This amazing recipe is one of many featured in “Whole Fridge Cooking,” our new e-cookbook all about things that you can make with the leftovers you find while cleaning out your fridge. You can download your free copy here.

I’ve found that cleaning out my fridge is very therapeutic because it gives me a clean physical and mental space to cook in. It’s as much a form of self-care as a good workout or an awesome night’s sleep. I also like to view it as an excuse to bake something fun, since I almost always have the ingredients for this zucchini bread around.

Ingredients

  • 1 Tbsp Coconut oil (for greasing the pan)

  • 2 c oat flour (ground up rolled oats*)

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 2 tsp baking powder

  • Pinch of sea salt

  • 3 large ripe bananas, mashed

  • 1/2 c unsweetened applesauce*

  • 1/4 c unsweetened almond milk*

  • 1/4 c maple syrup

  • 2 large eggs

  • 1 large zucchini*, shredded and excess water squeezed out

  • 1/2 c chocolate chips*

*Ingredient available to add to your Imperfect box

Instructions

  1. Preheat oven to 350 degrees F.

  2. Grease a loaf pan with coconut oil and set aside.

  3. In a large bowl combine the dry ingredients: oat flour, cinnamon, nutmeg, baking powder and sea salt.

  4. In a separate bowl mash up the wet ingredients: bananas and add in applesauce, almond milk, maple syrup and eggs.

  5. Add wet ingredients to dry ingredients, then stir in zucchini and chocolate chips.

  6. Add mixture to loaf pan and bake for 50-60 mins.

  7. Your bread is done when the top is firm to the touch and no batter remains when poked with a toothpick or fork.

  8. Let sit in the pan for 20 mins before removing and allowing to cool completely on counter.

Recipe Notes and Variations

You can use a clean dish towel and place the shredded zucchini inside before squeezing out all of the liquid. Be sure to squeeze hard so it ends up in a large ball that you have to break up into the batter. The loaf will last for up to 3 days in an airtight container or on the counter. If you can’t finish it before then, I highly recommend bringing it into your office or to a friend’s house. Sharing is one of my favorite ways to prevent waste.