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Best Paleo Zucchini Bread with Chocolate Chips
This is the best Paleo Zucchini Bread with chocolate chips! It is moist, light, fluffy and packed with dark chocolate chips. This Paleo quick bread is healthy enough for breakfast but sweet enough for dessert.
First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper. Next, grate zucchini. Once grated, use a paper towel to squeeze out ALL excess moisture from zucchini. In a large mixing bowl, add all ingredients. Stir to combine. Pour batter into bread pan. Garnish with extra chocolate chips if desired. Bake for 1 hour or until toothpick inserted comes out clean. Note: if bread is getting too brown on top, place a piece of aluminum foil on top and continue baking until done. Lastly, allow bread to fully cool before slicing and serving.
Use grater to finely grate zucchini. Do not use big chunks of zucchini.
If using frozen zucchini, allow it to thaw completely. Then, grate before use and squeeze out all excess moisture.
If using pre-made zucchini noodles, chop very finely and squeeze out moisture before adding to batter.
Mix until a thick batter forms.
Any chocolate chips work. I used mini dark chocolate chips.
If bread is getting too brown or crispy on top, add a piece of aluminum foil on top of bread and continue baking.
Bread is done baking when a toothpick inserted comes out clean.
Store leftovers in an airtight container in the fridge for up to 4 days.
This bread can be frozen in individual slices.
Calories: 342 kcal , Carbohydrates: 22 g , Protein: 9 g , Fat: 26 g , Saturated Fat: 9 g , Trans Fat: 1 g , Cholesterol: 61 mg , Sodium: 254 mg , Potassium: 172 mg , Fiber: 4 g , Sugar: 12 g , Vitamin A: 360 IU , Vitamin C: 6 mg , Calcium: 109 mg , Iron: 2 mg