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Paleo Double Chocolate Zucchini Bread made with almond flour and pure maple syrup - this healthy quickbread is grain-free, dairy-free, refined sugar-free, and easily prepared in your blender
Paleo Double Chocolate Zucchini Bread
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Breakfast
Servings: 9 slices
Author: Julia
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil and line a 9" x 5" loaf pan with parchment paper.

  2. Add all ingredients except the zucchini, dark chocolate chips, and cacao nibs (last 3) to a blender. Blender until completely smooth. Fold in the zucchini and dark chocolate chips. Stir very well to ensure the ingredients are well-incorporated.

  3. Transfer the bread batter to the prepared loaf pan and smooth into an even layer. Garnish with cacao nibs. Bake on the center rack of the preheated oven for 35 minutes, or until the bread has set up and feels firm when poked. Turn off the oven and allow the bread to sit in the hot oven another 5 minutes.

  4. Remove zucchini bread from the oven and allow it to cool 40 minutes before slicing and serving. 

Recipe Notes

*You can also use unsweetened cocoa powder