Paleo Zucchini Bread with Chocolate Chips

I am a sucker for a good deal, which is probably why every summer we end up stocked with enough zucchini to feed a family of plant-eating dinosaurs. One more trip to the farmers market and we’re going to need another refrigerator. Time to bake Chocolate Chip Paleo Zucchini Bread!

This Paleo Chocolate Zucchini Bread tastes moist and decadent like a cake but is made entirely of healthy ingredients.

It’s naturally sweetened with banana and the tiniest bit of maple syrup. It’s dairy free, grain free, and gluten free.

Since zucchini is poised to take over gardens, farm stands, and grocery store shelves with its annual vengeance, today felt like an ideal opportunity to pull this recipe from the archives. It’s one of my favorites, one of YOUR favorites, and I added a step-by-step video at the bottom of the post to make it even easier to make too!

Ingredients:

• 1 cup shredded zucchini (from about 1 medium zucchini)
• 1 large ripe banana
• 6 large eggs, at room temperature
• 3 tablespoons pure maple syrup (I like to use Grade B, which has a more intense flavor)
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon pure vanilla extract
• 3/4 cup coconut flour
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 4 ounces dark chocolate, chopped into chunks, or dark chocolate chips, divided (to keep the bread completely Paleo, use a dairy-free chocolate such as Enjoy Life)

Directions:

• Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8×8-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 the zucchini over a sieve and press a paper towel on the top to dry it. Set aside.
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full tutorial : www.wellplated.com

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