At a Glance:
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Get the Recipe:
Gluten Free Chocolate Zucchini Bread (Paleo)
This gluten free Chocolate Zucchini Bread is soft, chocolaty and fluffy! This moist Paleo quick bread is easy, healthy and delicious. Great for breakfast, a snack, or dessert!
First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Grate zucchini. Place zucchini on a towel and wring out all excess moisture. Set aside.
In a large mixing bowl, add flours, cocoa powder, baking soda and sea salt. Stir to combine.
Add in eggs, mashed banana, maple syrup and vanilla extract. Stir to combine.
Then, gently fold in grated zucchini and chocolate chips.
Pour batter into lined loaf pan.
Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
Allow bread to cool completely before slicing and serving.
Grate zucchini finely. Then, be sure to squeeze out ALL excess moisture from zucchini.
About 1 banana produces 1/2 cup of mashed banana.
Arrowroot starch or cornstarch can replace the tapioca flour.
Honey can be used in place of maple syrup if desired.
Batter will be thick.
Bake until toothpick inserted comes out clean. Do not overbake!
This quick bread is naturally moist and gooey. Wait until it's completely cooled to slice and serve.
Store leftovers covered at room temperature for up to 3 days.
Bread can be frozen in individual slices for up to 1 month. Thaw before eating.
Calories: 346 kcal , Carbohydrates: 37 g , Protein: 10 g , Fat: 20 g , Saturated Fat: 8 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 62 mg , Sodium: 192 mg , Potassium: 367 mg , Fiber: 6 g , Sugar: 15 g , Vitamin A: 139 IU , Vitamin C: 5 mg , Calcium: 140 mg , Iron: 2 mg
Course: Breakfast
Cuisine: American