Chocolate Zucchini Bread (paleo, gluten free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 c. Super Fine Almond Flour (from blanched almonds)
  • ½ c. Coconut Flour
  • ½ tsp. Baking Soda
  • ¼ c. Baking Cocoa Powder
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Ground Nutmeg
  • 1½ c. Zucchini, finely grated (about 1 Zucchini)
  • 1 Large Brown Egg
  • ¼ c. Light Coconut Milk
  • ¼ c. Virgin/Unrefined Coconut Oil (liquid)
  • 1 tsp. Vanilla Extract
  • 6 tbsp. Natural Maple Syrup
  • 1 tsp. Apple Cider Vinegar
  • ¼ c. Dark Chocolate Chips (for paleo - unsweetened or cacao nibs)
  • 5 Pecan Halves
Instructions
  1. Preheat oven to 350° F
  2. Line a loaf pan with parchment paper and set aside
  3. Grate the Zucchini, set aside
  4. In a large bowl, mix the almond flour, coconut flour, baking soda, cocoa powder, cinnamon and nutmeg
  5. In another bowl, mix the egg, light coconut milk, coconut oil, vanilla extract, maple syrup, and apple cider vinegar
  6. Add the wet ingredients to the dry ingredients and mix together until the batter is combined well
  7. Fold the dark chocolate chips into the batter
  8. Spread the batter into the loaf pan, then break each pecan half into 2 pieces and lightly press each piece into the top of the batter.
  9. Bake for 40 min
  10. Remove from loaf pan, place onto a cooling rack (with parchment paper still attached) and let completely cool.
  11. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 216.2 Fat: 14.8 g Carbohydrates: 19.9 g Sugar: 12.3 g Sodium: 85.5 mg Fiber: 4.8 g Protein: 4.4 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/chocolate-zucchini-bread-paleo-gluten-free/