Description
This Paleo Zucchini Bread delivers delightful flavor with simple preparation. Made with fresh zucchini, almond flour, and optional chocolate chunks, it’s perfect for a healthy snack or addition to your breakfast.
Ingredients
Scale
- 4 eggs room temperature
- 1/2 cup mashed banana (1 large) or applesauce
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil melted
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini from about 1 medium zucchini
- ½ cup dark chocolate chunks optional
Instructions
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan with parchment paper.
- Grate the zucchini and layer it between sheets of paper towels to absorb excess moisture.
- In a large bowl or stand mixer, beat the eggs, mashed banana, maple syrup, and melted coconut oil together for 1-2 minutes. Fold in the grated zucchini.
- Incorporate the almond flour, coconut flour, baking soda, sea salt, and cinnamon into the mixture, gently combining. Fold in the optional chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle additional chocolate chunks if desired.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool on a wire rack for 35-45 minutes. Once cool, lift it out using the parchment paper and allow it to cool completely on the rack.
- Store in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months.
Notes
For best results, ensure the zucchini is well squeezed to remove moisture.
Feel free to add nuts or seeds for extra crunch if desired.
This bread tastes great warm, toasted, or plain!
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg