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!
Ingredients
- 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)
Instructions
- 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.