Paleo Double Chocolate Zucchini Bread

Name: Paleo Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 slices
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; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
9 slices
Calories
261 kcal
Course
Breakfast
Cuisine
American

Paleo Double Chocolate Zucchini Bread

Tyler Espinosa

Report

Paleo Double Chocolate Zucchini Bread is moist, rich, and decadent but a healthier option for ya!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.