Today on the blog we are showing you how to make these easy and quick mini loaves of chocolate zucchini bread! Your kids will have no idea that you’re secretly hiding veggies inside this delicious after school snack. They’ll be happy that you made them this chocolate-y treat and you’ll be happy knowing that they’re getting their vegetables. It’s a win-win situation all around.
This treat is gluten-free, dairy-free, oil-free, and refined sugar free. YES. PLEASE.
-1/2 cup (128 g) almond butter
-1 ripe medium-sized banana (100 g or 1/2 cup mashed)
-1 large egg
-1/4 cup (80 g) honey
-1/4 cup (20 g) unsweetened cocoa powder
-2 Tbsp (14 g) ground flaxseed
-1 tsp vanilla extract
-1/2 tsp baking soda
-1 cup (100 g) zucchini, shredded and squeezed of excess liquid
-1/4 cup (60 g) chocolate chips, plus more for sprinkling on top
1. Preheat oven to 375°F.
2. Add all ingredients except for zucchini and chocolate chips to a blow and stir ingredients together until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips.
3. Pour batter into mini bread containers (two scoops with an ice cream scooper), filling each container until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
4. Bake for 20 minutes, until the tops of your loaves are set and a toothpick inserted into the middle comes out clean. Allow loaves to cool in pan for roughly 10 minutes before removing. Store in an air-tight container for up to a week.
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