Chocolate Zucchini Bread
Servings: 10 servings
Ingredients
- 2 cups blanched almond flour or ground almond meal
- 1/2 cup unsweetened cocoa powder or cacao
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup real maple syrup
- 1/3 cup coconut oil or coconut butter, melted
- 1 cup grated zucchini* (about 1 small zucchini)
- 1/2 cup chocolate chips**
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 4 x 2.5 inch loaf pan and set aside. Ensure that you have squeezed out excess water from the grated zucchini (see note below).
- Add all of the dry ingredients into a large bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt.
- In a separate large bowl whisk the eggs. Now add in the maple syrup, and melted coconut oil. Whisk until combined, and finally add in the zucchini.
- Add wet ingredients to the dry ingredients using a rubber spatula. Continue to fold and stir until well combined (batter will be thick), and ensure all of the dry pockets disappear. Now fold in the chocolate chips (you can save a few to sprinkle on top).
- Spread the batter into your loaf pan. Bake until a toothpick comes out clean when inserted into the center of the bread, 38-45 minutes. This depends on your loaf pan! If using a larger pan (9 inch), the bread could be ready around 38 minutes. A smaller loaf pan will take a little longer. Cool for 30 minutes inside the pan, then transfer to a wire rack to cool completely. Cut into slices to serve.
Notes
*After grating the zucchini, use a paper towel and squeeze the zucchini to remove excess water.
**Use a dairy-free, sugar free brand of chocolate chips or chunks like Lily or Enjoy Life if following a strict Paleo diet.
Nutrition
Calories: 294kcal | Carbohydrates: 22g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 265mg | Potassium: 128mg | Fiber: 5g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg