Description
This easy to make Chocolate Chip Zucchini Paleo Bread is all a zucchini bread should be: fluffy, sweet, moist, and nutritious. Its chocolate addition is wonderful. A paleo, gluten free and dairy free recipe.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/4 cup cacao powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 medium zucchini, grated
- 1/3 cup honey
- 2 tbsp unsweetened almond milk
- 1/4 tsp vanilla extract
- 3 eggs
- 2 tbsp melted coconut oil
- 1/4 cup dark chocolate chips, to garnish
Instructions
- Preheat oven to 350 F.
- Mix almond flour, cacao powder, sea salt and baking soda in a large bowl, and set aside.
- Whisk eggs, honey, almond milk, vanilla extract and coconut oil in a separate bowl, and pour over dry ingredients. Combine until no lumps remain, and fold in zucchini.
- Divide mixture evenly between the two bread pans, and sprinkle ⅛ cup of chocolate chips on top of each. Bake for 40-60 minutes, or until a toothpick comes out clean when inserted.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
Notes
- I personally like to refrigerate my bread overnight and enjoy the next day, as mixture has solidified and bread stays put when sliced.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American