top of page


About the Recipe

Zucchini is a summer squash, power pack with nutrients and low in calories. It has high amounts of antioxidants - Carotenoids. Zucchini is rich in fibre too, promoting healthy digestion. Also it's good for eye health & heart health as well.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.


  • 1 Cup gluten free flour

  • ⅓ Cup all-purpose flour

  • 1 ½ Teaspoon baking powder

  • 1 Teaspoon ground cinnamon

  • ½ Teaspoon baking soda

  • ¼ Teaspoon salt

  • 2 Country eggs

  • ½ Cup olive oil

  • ½ Cup organic honey

  • 2 Teaspoons vanilla extract

  • 1 ½ Cup shredded zucchini

  • ¾ Cup chocolate chips


  1. Preheat the oven to 350ºF. Coat a loaf pan with cooking spray.

  2. Whisk gluten free flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.

  3. In a separate bowl whisk eggs, oil, honey and vanilla in a large bowl. Stir shredded zucchini into the mixture with a spatula.

  4. Add the dry ingredients into the wet ingredients and stir with the spatula until moistened. Add chocolate chips and stir until just combined.

  5. Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, around an hour.

  6. Let it cool in the pan on a wire rack. Run a knife along the edges, then turn out of the pan.

bottom of page