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!
Ingredients
- 1 ¼ cups grated zucchini
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ cup tapioca flour
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt
- 3 eggs
- ½ cup mashed banana, about 1 banana
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- 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.
Notes
- 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: 346kcal, Carbohydrates: 37g, Protein: 10g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 192mg, Potassium: 367mg, Fiber: 6g, Sugar: 15g, Vitamin A: 139IU, Vitamin C: 5mg, Calcium: 140mg, Iron: 2mg