Best Chocolate Zucchini Bread Recipe
Who doesn’t love a piece of soft, warm, freshly baked dessert bread? Luckily, you can make this Paleo-approved chocolate zucchini bread recipe, which swaps out traditional flour with almond flour and uses Paleo-friendly raw honey for sweetness.
To ensure the bread turns out light and fluffy and doesn’t sink in the middle, make sure to use blanched almond flour that has been ground very finely. If you’re unsure whether your flour is fine enough, use a strainer to sift out larger chunks and/or pulse the flour in your food processor a few times.
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: 10 servings
1-1/2 cups blanched almond flour
1-1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 large room temperature egg
1/4 cup plain Greek yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoons raw honey
1 teaspoon apple cider vinegar
1 cup finely grated zucchini
1/2 cup pecans, chopped
1/2 cup Paleo-friendly chocolate chips
Preheat the oven to 350 degrees F. In a bowl, mix the almond flour, baking soda, cacao powder, cinnamon, and salt.
In a separate bowl, beat the egg and then add the yogurt, coconut oil, vanilla, honey, and vinegar. Mix until well combined.
Stir the zucchini, pecans, and chocolate chips into the wet mixture.
Using a rubber spatula, gently mix the wet and dry ingredients together. Don’t overmix.
Spoon the batter into an 8-1/2-x-4-1/2-inch medium loaf pan lined with parchment paper. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
Cool on a wire rack. Store in an airtight container in the refrigerator for about 1 week.
Per serving: Calories 290 (From Fat 203); Fat 23g (Saturated 9g); Cholesterol 19mg; Sodium 265mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 7g.