Are you ready to indulge in a guilt-free treat that satisfies your sweet tooth while keeping you on track with your Paleo lifestyle? Look no further than this delectable Paleo Chocolate Chip Zucchini Bread! Packed with nutritious ingredients and a rich, chocolatey flavor, this moist loaf is the perfect blend of health and indulgence. Whether you’re looking for a quick breakfast option or a delightful snack to enjoy throughout the day, this recipe is sure to become a favorite in your kitchen. Dive in and discover how easy it is to whip up this scrumptious bread that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal of the bread later.
- In a large mixing bowl, combine the grated zucchini and the honey or maple syrup. Mix well until the zucchini is evenly coated with the sweetener.
- Add the melted coconut oil, eggs, and vanilla extract to the zucchini mixture. Whisk everything together until the ingredients are well combined and the mixture is smooth.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir these dry ingredients together to ensure they are well mixed.
- Gradually add the dry ingredients to the wet zucchini mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the Paleo Chocolate Chip Zucchini Bread once cooled. Enjoy it as a delicious breakfast or a healthy snack!
Tips
- Choose Fresh Zucchini: For the best flavor and moisture, select firm, fresh zucchini. You can even use a box grater or food processor to get perfectly grated zucchini quickly.
- Don’t Skip the Cooling Time: Allowing the bread to cool in the pan for 10 minutes before transferring it to a wire rack helps maintain its structure and prevents it from becoming soggy.
- Customize Your Sweetness: Depending on your taste preference, feel free to adjust the amount of honey or maple syrup. You can also experiment with adding spices like cinnamon or nutmeg for an extra flavor boost.
- Check for Doneness: Ovens can vary in temperature, so keep an eye on your bread during the last few minutes of baking. A toothpick inserted into the center should come out clean when it’s ready.
- Store Properly: To keep your Paleo Chocolate Chip Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 18g
Protein: 6g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
