Servings: 9 slices
Paleo Double Chocolate Zucchini Bread
Paleo Double Chocolate Zucchini Bread is moist, rich, and decadent but a healthier option for ya!
Ingredients
- 3 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup full-fat canned coconut milk
- 2 teaspoons lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup finely ground almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup raw cacao powder see note*
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1-1/2 cups grated zucchini
- 3/4 cup dark chocolate chips
- 1 tablespoon cacao nibs for garnish, optional
Instructions
- Preheat the oven to 375 degrees F. Lightly oil and line a 9" x 5" loaf pan with parchment paper.
- 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.
- 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.
- Remove zucchini bread from the oven and allow it to cool 40 minutes before slicing and serving.
Notes
*You can also use unsweetened cocoa powder
Nutrition
Serving: 1of 10, Calories: 261kcal, Carbohydrates: 23g, Protein: 6g, Fat: 14g, Fiber: 3g, Sugar: 12g