Paleo Chocolate Chip Zucchini Bread

5 from 3 votes

Paleo Chocolate Chip Zucchini Bread

Keyword almond flour zucchini bread, Chocolate Chip Zucchini Bread, chocolate zucchini loaf, gluten free zucchini bread, paleo zucchini bread, quick bread

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 297kcal

Author Nicole Modic

Ingredients

1 ¾ cup almond flour
¼ cup cacao powder
¼ cup melted coconut oil
½ cup almond butter
2 eggs
¾ cup dairy free chocolate chips + 1/4 cup extra to sprinkle on top
½ cup maple syrup (or coconut sugar)
1 tsp baking soda
2 medium size zucchini, grated (about 1/2-3/4 cup)
pinch sea salt

Instructions

Preheat oven to 350 F.
Line a loaf pan with parchment paper (oil the inside first so it sticks).
Grate the zucchini and then press it well between paper towels to remove as much moisture as possible.
In a medium bowl, whisk together the almond flour, cacao, baking soda, and sea salt.
In a blender, add melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar).
Blend for about 15-20 seconds, until just combined.
Pour wet ingredients into the bowl with the dry ingredients.
Fold in the zucchini and the chocolate chips. Batter should be thick!
Pour batter into the loaf pan and use a spatula to make sure it’s even.
Sprinkle the remaining chocolate chips on top.
Bake for 50-55 min or until firm (mine is perfect at 50!)

Nutrition