Chocolate Chunk Zucchini Bread
This Chocolate Chunk Zucchini Bread is soft and moist with a tender crumb, and it's not too sweet. This quick bread is Paleo friendly, gluten-free, grain-free, and refined sugar-free.
Servings 12 slices
Calories 136kcal
Ingredients
- 1½ cups (6 oz.) almond flour
- 3 tablespoons 0.75 oz. coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini water squeezed out after measuring
- 3 eggs room temperature
- 3 tablespoons maple syrup
- 1 medium banana mashed
- 1 tablespoon coconut oil melted
- ½ cup 3 oz. dark chocolate chunks
Instructions
- Grease one 9"x5" loaf pan (or 8"x8" square pan) and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the eggs, maple syrup, mashed banana, and coconut oil. Mix for medium for about 2 minutes. Add zucchini and stir to combine.
- Add the almond flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in the chocolate chunks.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
- Store in an airtight container for 2 days at room temperature, or up to 5 days in the refrigerator. Can also be stored tightly wrapped in the freezer for up to 3 months.
Notes
To keep this bread fully Paleo-friendly and refined sugar free, try making your own Paleo-friendly chocolate chunks.
