(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

I’m not sure who was the first person to add a green vegetable to a baked good, but dang they are genius!  Who would have ever thought that zucchini and chocolate pair so well together?  Definitely not me.  This chocolate zucchini bread is rich and decadent, but is made with good for you ingredients.  I loved my double chocolate banana bread so much that I wanted to make something similar.  This loaf is just as chocolaty and fudgy as that banana bread but I also love that there is a serving of vegetables in there.  Don’t be intimidated by the zucchini; it simply gives the bread a ton of moisture. I promise you really can’t taste it at all.  If I haven’t scared you off yet, let’s get to baking!

This bread is pretty straightforward to make.  We will combine our dry ingredients, add our wet ingredients, and then top it all off with extra dark chocolate chips.  Sounds dreamy!  I went with a combination of almond flour, tapioca flour, and coconut flour here.  The almond flour is my favorite paleo baking flour to use in baked goods since it has a hearty and slight nutty flavor.  The tapioca flour is used to give the bread some extra texture and crispiness.  Lastly, the coconut flour is used to soak up all that moisture from the zucchini.  This bread is slightly sweetened with only some honey and banana.  You can definitely swap the honey for maple syrup if preferred.  An important step in this recipe is the zucchini.  You can either grate your own zucchini or you can take a handy dandy short cut like I do!  I like to buy zucchini noodles and use those.  Since they’re already pretty thin and dainty, I like to cut them up just a bit and use that in place of grated zucchini.  Either way works and is equally as delicious.  Just be sure to squeeze out the excess water that comes from the zucchini.  I do this with paper towels or kitchen towels.  Do NOT skip this step!  You will be amazed how much water the zucchini carries (even zucchini noodles hold a ton of excess water).  Once it’s ready to bake, throw it in the oven and set your timer!  Mine took about 45 minutes but I’d set my timer for about 40 and check on it then.  You’ll want to let this zucchini bread cool completely before slicing into it.

This extra chocolaty and fudgy zucchini bread is filled with the best flavors.  It tastes like a dessert you’d order from a restaurant but it’s made with ingredients you can feel good about.  It’s a fun and tasty little breakfast option but it also makes a great snack or dessert!  It’s family friendly, kid approved, and just so good.  I enjoy mine warmed up with a little ghee or almond butter on top!

 

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 55-60 minutes
Course: Breakfast, Snack
Servings: 8

Ingredients:

1.5 cups almond flour
1/2 cup tapioca flour
2 TBL coconut flour
1/2 cup cocoa powder
1 tsp baking soda
Pinch sea salt
3 eggs, room temperature
2 bananas, mashed (about 1/2 cup)
3 TBL honey
1 tsp vanilla
1 1/4 cups zucchini, grated
1 1/4 cups dark chocolate chips
Scoop of collagen, optional

Directions:

Preheat oven to 350 degrees.  Line a bread pan (mine is 9×5) with parchment paper.

In a large mixing bowl, combine flours, cocoa powder, baking soda and sea salt.  Stir to combine.

Add in eggs, banana, honey, and vanilla.  Stir to combine.

Using a kitchen towel or paper towels, squeeze out excess water from grated zucchini.  Add zucchini to mixing bowl.

Add 1 cup of dark chocolate chips (and collagen if adding) to the mixing bowl and stir to combine.

Add batter to bread pan and top with remaining chocolate chips.

Bake for 45-50 minutes or until toothpick inserted comes out clean.

Allow bread to cool completely, about 2 hours or so.