Paleo chocolate zucchini bread is moist, scrumptious and has a rich dark chocolate aroma. But don’t be fooled, because this healthy treat still has some hidden zucchini inside. You’re gonna love it! This paleo chocolate zucchini bread uses my reader favorite paleo zucchini bread recipe as the base. It’s just got a chocolate twist. I’ve added some cacao powder and chocolate chips to the mix to transform it into what almost tastes like an ultra-decadent chocolate cake.
Ingredients
Dry Ingredients
1 ½ cups almond flour
½ cup tapioca flour
¼ cup coconut flour
½ cup cacao powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
1 cup chocolate chips
Wet Ingredients
3 eggs
½ cup applesauce
¼ cup maple syrup
1 tablespoon apple cider vinegar
1 ½ cups grated zucchini
Method
* Preheat the oven to 350 degrees fahrenheit.
* Add all of the dry ingredients to a mixing bowl and stir until combined.
* In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together.
* Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
* Pour the wet ingredients into the dry and stir until the batter is well mixed.
* Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top.
* Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.