paleo zucchini bread
This paleo zucchini bread recipe is made with coconut flour, almond flour and shredded zucchini, which makes it a healthy baking must for the summer! It's easy, super moist and filled with chocolate chunks. If you follow a paleo diet or are just clean eating, this recipe is for you!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
- 4 eggs room temperature
- 1 large ripe banana mashed
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil melted
- 1 1/4 cups almond flour
- 4 tablespoons coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- 1 cup grated zucchini from about 1 medium zucchini
- ½ cup dark chocolate chunks plus more for topping (I used Enjoy Life chocolate chips)
Preheat oven to 350°F and grease and line a 9x5 inch loaf pan with parchment paper non-stick spray. Set aside.
Grate the zucchini and spread the zucchini out on a few layers of paper towels. Place more paper towels on top and press out as much water as possible. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat together the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold the zucchini into the mixture with a rubber spatula.
Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the chocolate chunks.
Pour the batter into the prepared baking pan and spread evenly. Sprinkle with additional chocolate chunks.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool on a wire rack for 30-40 minutes. Lift the the bread out with the sides of the parchment paper and place back on the cooling rack to cool completely.
To store, place in an air tight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.