Paleo Chocolate Zucchini Bread
This super moist paleo chocolate zucchini bread recipe is made with almond flour, arrowroot powder and cocoa! It's gluten-free, grain-free, dairy-free and extremely delicious, even though it's only sweetened with maple syrup.
Servings: 10 slices
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup arrowroot starch can also use tapioca flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 3 eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil or ghee can also use butter if not dairy-free
- 1 tsp vanilla
Mix Ins
- 1/2 cup chocolate chips or chopped chocolate
- 1 1/2 cups zucchini, drained
Instructions
- Preheat the oven to 350 degrees farenheit or 175 degrees celcius. Line a standard loaf pan with parchment paper and grease with coconut oil or baking spray.
- Add all of the ingredients to a large mixing bowl and whisk until combined.
- In a separate bowl, whisk the eggs, coconut oil, maple syrup and vanilla.
- Add the wet ingredients to the dry and mix!
- Using the large grater side of a cheese grater, grate the zucchini. Add it to a dish towel and squeeze over the sink to remove most of the liquid. (Don't worry if you don't get it all, we just want a lot of the EXCESS liquid out!)
- Add the zucchini and 3/4 of the chocolate chips to the bread batter. Stir until combined and add to the prepared pan.
- Sprinkle the remaining choclate chips over the bread pan and bake for 1 hour or until a toothpick comes out clean. (Beware of chocolate chips! They can end up on the toothpick and trick you!)
- Cool in the pan for 15 minutes before removing to a cooling rack to finish cooling before slicing and enjoying!