Paleo Zucchini Bread
An incredibly delicious paleo zucchini bread with chocolate chips and almond flour - no refined sugar, gluten-free, and dairy-free!
Servings 12 Slices
Preheat the oven to 355°F (180°C ). Line a 8×5 inch loaf pan with parchment paper.
Finely grate zucchini, mix it with 1 tsp salt, and let the excess water drip over a sieve for 5-10 minutes. Squeeze out as much water as you can using a spatula or the back of a spoon.
Add the eggs, coconut oil, maple syrup, nut butter, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the almond flour, baking powder, and cinnamon, mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan. → Feel free to decorate with additional chocolate chips.
Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Make your own almond flour with this easy DIY Almond Flour Recipe!
Store leftovers in an airtight container or packed in aluminum wrap for up to 4 days in the refrigerator.
Freeze: Once cool, transfer the bread (I suggest slicing it beforehand) into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Single slices can be thawed for 30 minutes at room temperature.
Chocolate Chips can be omitted.
Calories: 283kcal | Carbohydrates: 18g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 24mg | Potassium: 237mg | Fiber: 4g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg