Paleo Chocolate Zucchini Bread
User Reviews
4.9
Paleo Chocolate Zucchini Bread
Description
This zucchini bread blends multiple gluten-free flours—almond, tapioca, and coconut—with cacao powder and baking soda to create a dense but tender structure. Cinnamon and salt provide warmth and balance. Chocolate chips mixed into the batter and sprinkled atop the loaf add bursts of melty sweetness.
Wet ingredients include eggs, applesauce, maple syrup, and apple cider vinegar, with grated zucchini squeezed to remove excess water and maintain crumb integrity. Combining wet and dry ingredients yields a chocolatey batter poured into a greased loaf pan and baked until a toothpick comes out clean, ensuring a cooked-through interior without dryness.
The bread offers a moist texture with mild vegetal notes from zucchini and the richness of chocolate, suitable for paleo and gluten-free diets. It can be served sliced for breakfast or snacks.
Additional tips recommend freezing sliced bread for longer storage and selecting paleo-friendly chocolate chips. Using a nut milk bag to squeeze zucchini helps keep the batter from becoming too wet.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ½ cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup chocolate chips
Wet Ingredients
- 3 egg
- ½ cup applesauce
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ cups zucchini grated
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add all of the dry ingredients to a mixing bowl and stir until combined.
- In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together.
- Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Pour the wet ingredients into the dry and stir until the batter is well mixed.
- Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top.
- Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
Notes
- Use a nut milk bag or kitchen towel to squeeze excess moisture from grated zucchini before mixing into wet ingredients.
- Choose paleo-friendly and gluten-free chocolate chips for best dietary compatibility.
- To store, slice the bread and freeze individual portions to thaw as needed without waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 236mg | 10% |
| Potassium | 133mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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