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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.

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.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 slices
Calories 136 kcal
Author Rachel Conners

Ingredients

Instructions

  1. Grease one 9"x5" loaf pan (or 8"x8" square pan) and preheat the oven to 350ºF.
  2. 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.
  3. Add the almond flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. 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.
  7. 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.

Recipe Notes

To keep this bread fully Paleo-friendly and refined sugar free, try making your own Paleo-friendly chocolate chunks.

Nutrition Facts
Chocolate Chunk Zucchini Bread
Amount Per Serving (1 g)
Calories 136 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.