Chocolate Chip Zucchini Bread

INGREDIENTS

• ¾ cup Lily’s Chocolate Chips

• ⅓ cup Chosen Foods avocado oil

• ½ cup pure maple syrup

• 2 eggs

• ½ cup unsweetened almond milk

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 2.5 teaspoons vanilla extract

• ½ teaspoon Pink Himalayan Salt

• ¼ teaspoon ground nutmeg

• 1 ½ cups grated zucchini

• 1 ¾ cups LODI Unbaked All-Purpose High Protein Lupin Flour

INSTRUCTIONS

1. Preheat oven to 325°F. Grease a loaf pan with avocado oil spray to prevent the bread from sticking.

2. In a large mixing bowl, combine the avocado oil and maple syrup. Beat them with a whisk until they are combined. Add the eggs and beat well.

3. Add the almond milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the Lupin flour and stir just until combined.

4. Add in the chocolate chips.

5. Pour the batter into your greased loaf pan

6. Bake for 60 minutes