Paleo Chocolate Zucchini Bread
Moist and delicious paleo zucchini bread with simple ingredients and sweetened with maple syrup.
Servings 10 servings
- 2 large eggs room temperature
- 1/4 C. maple syrup
- 2 Tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/4 C. cacao powder
- 1.25 C. almond flour blanched
- 1 tsp baking soda
- 3/4 C. zucchini grated
- 1 Tbsp additional almond flour for flouring the baking dish
Preheat your oven to 350 degrees F, and grease & lightly flour a 6x4 (small) loaf pan or baking dish
with a tiny bit of almond flour.
In your food processor, shred the zucchini. Then lift out gently and set on a few napkins on the counter.
With that same food processor, combine the eggs, maple syrup, coconut oil, vanilla extract, cacao powder, almond flour and baking soda and pulse briefly until well combined.
Lift the lid on the food processor and place the shredded zucchini inside - lock the lid back on and pulse once more very briefly until zucchini is combined - you may have to scrape around the sides.
Pour the batter into the greased and lightly floured mini loaf dish and place in the oven at 350 for 30-35 minutes until it no longer jiggles in the middle and a toothpick inserted in the center comes out clean.
Remove and allow to cool completely. Run a knife around the outside of the bread and gently flip the loaf dish in your hand to turn out the bread.
Wrap the completely cooled loaf in plastic wrap, then place in a zippered bag and refrigerate for up to 7 days if you are not enjoying immediately.
Calories: 224kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Sodium: 129mg | Potassium: 150mg | Fiber: 5g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg