Chocolate Zucchini Bread (paleo, gluten free)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
- 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
- Preheat oven to 350° F
- Line a loaf pan with parchment paper and set aside
- Grate the Zucchini, set aside
- In a large bowl, mix the almond flour, coconut flour, baking soda, cocoa powder, cinnamon and nutmeg
- In another bowl, mix the egg, light coconut milk, coconut oil, vanilla extract, maple syrup, and apple cider vinegar
- Add the wet ingredients to the dry ingredients and mix together until the batter is combined well
- Fold the dark chocolate chips into the batter
- 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.
- Bake for 40 min
- Remove from loaf pan, place onto a cooling rack (with parchment paper still attached) and let completely cool.
- Enjoy!
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/
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