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Chocolate Zucchini Bread (Paleo Friendly) - The Coconut Mama
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Brief Description
This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It makes the perfect breakfast paired with coconut butter or coconut yogurt, snack, or healthier dessert.
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Main Ingredient
Zucchini
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Category: Breads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
https://thecoconutmama.com/chocolate-zucchini-bread-paleo-friendly/
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Tags:
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Notes:
Since zucchini contains tons of water, you’ll need to squeeze out as much as possible before mixing it into the batter. Grate the zucchini using a grater or the food processor attachment, allow to sit in a paper-towel lined bowl while you prepare the batter. Right before you add it in, squeeze the excess water out of it, then measure to make sure you have the right amount.
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Posted By: newtownsqkitty
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Posted On: Jun 01, 2021
Number of Servings:
Ingredients:
- 1 1/2 cups - almond flour
- 1/4 cups - cocoa powder
- 1 teaspoons - baking soda
- 1/4 cups - coconut oil, melted
- 1/2 cups - coconut sugar
- 2 - large eggs
- 1 teaspoons - vanilla extract
- - small medium zucchini peeled if desired and finely shredded (1 and 3/4 –2 cups gently packed, water peeled if desired and finely shredded (1 and 3/4 –2 cups gently packed, water squeezed out between paper towels
- 1/3 cups - dark chocolate chips
- 1 1/2 cups - almond flour
- 1/4 cups - cocoa powder
- 1 teaspoons - baking soda
- 1/4 cups - coconut oil, melted
- 1/2 cups - coconut sugar
- 2 - large eggs
- 1 teaspoons - vanilla extract
- - small medium zucchini peeled if desired and finely shredded (1 and 3/4 –2 cups gently packed, water peeled if desired and finely shredded (1 and 3/4 –2 cups gently packed, water squeezed out between paper towels
- 1/3 cups - dark chocolate chips
Directions:
Preheat your oven to 350 F and line a medium loaf pan with parchment paper.
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt, set aside
In a large bowl, whisk together the coconut oil, coconut sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened, fold in the shredded zucchini, then the chocolate chips.
Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 25-30 minutes.
Remove from the oven and cool on a wire rack for 10-15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely to room temperature on the wire rack before slicing.
Store leftovers in the refrigerator for up to 5 days.
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