Chocolate Chip Paleo Zucchini Bread

Chocolate Chip Paleo Zucchini Bread
Chocolate Chip Paleo Zucchini Bread
Try this Chocolate Chip Paleo Zucchini Bread recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 1
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains eggs dairy free pescatarian
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 large eggs at room temperature
  • 3/4 cup coconut flour
  • 1/8 teaspoon kosher salt
  • 1 large ripe banana mashed
  • 2 tablespoon coconut oil melted and cooled
  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 3 tablespoons pure maple syrup (i like to use grade b which has a more intense flavor)
  • 4 ounces dark chocolate chopped into chunks or dark chocolate chips (to keep the bread completely paleo, use a dairy-free chocolate such as enjoy life)
  • Carbohydrate 146.440485130405 g
  • Cholesterol 1641.841385544 mg
  • Fat 458.133771665402 g
  • Fiber 66.7053447798128 g
  • Protein 69.7218628900507 g
  • Saturated Fat 340.068447593504 g
  • Serving Size 1 1 8x8-inch pan (about 9-16 pieces) (960g)
  • Sodium 1689.86262473102 mg
  • Sugar 79.7351403505926 g
  • Trans Fat 33.2848293397493 g
  • Calories 4809 calories

Place a rack in the center of your oven and preheat the oven 350F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini, then fold in 2/3 of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.