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Paleo Chocolate Zucchini Bread Recipe
by Trina
So moist and delicious with a wonderful deep chocolate flavor, it's hard to tell this paleo bread was actually made with zucchini. Whip up this easy recipe and surprise everyone!
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Ingredients
1 1/2
cups
of almond flour
2
tbs.
coconut flour
3
tbs.
unsweetened cocoa powder
1
tbs.
cinnamon
1
tsp.
nutmeg
1
tsp.
pure vanilla extract
1
tsp.
baking soda
1
tsp.
baking powder
1/2
tsp.
salt
1
cup
of grated zucchini
1/3
cup
raw honey
3
eggs
whisked
1/4
cup
coconut oil
melted
1/2
cup
of pecans
chopped
Instructions
Preheat oven to 350º F
Grease bread pan (I used an 8-inch disposal aluminum pan)
With a hand grater or food processor, shred 1 cup of zucchini. (One medium-sized zucchini makes about one cup)
Important:
Pat shredded zucchini with paper towels to remove some of the excess moisture
In a medium bowl, first mix all of the above dry ingredients together
In a separate small bowl, mix together all the above wet ingredients
Now mix the wet ingredients into the dry ingredients' bowl
Fold in zucchini and nuts (save a few nuts to sprinkle on top of the bread if you like)
Pour mixture into greased bread pan
Bake at 350-degrees F for 35-45 minutes (check doneness by sticking a toothpick into the center of the bread to make sure it comes out clean)
Cool, slice, and enjoy!