Chocolate Zucchini Bread

White Flowers

Who doesn't love bread? This Paleo Chocolate Zucchini Bread is a better and healthier version of one of our favorites.  It's gluten, dairy and sugar free and sweetened all naturally with maple syrup and applesauce. For this recipe I used Lily's Dark Chocolate Chips and Bob's Red Mill Coconut Flour. It may seem like this recipe uses a lot of eggs (and it does) but its a great way to get that extra protein in and creates a nice and moist loaf of bread! This bread is simple to make in advance for an easy and effortless on-the-go breakfast for those all to busy mornings. We also enjoyed it as an after school snack when the kids all descended upon the kitchen ravenously looking for anything to eat. 

Chocolate Zucchini Bread

Ingredients

  • 1-1/2  C shredded zucchini

  • 1 C applesauce

  • 6 L eggs

  • 3 tbsp. maple syrup

  • 2  tbsp. coconut oil, melted

  • 1 tsp. vanilla extract 

  • 3/4 C Bob's Red Mill Coconut Flour

  • 1-1/2 tsp cinnamon

3/4 tsp baking soda

1/4 tsp. ground nutmeg

1/4 tsp salt

3/4  c Lily's Chocolate Chips

Instructions

  1.  Preheat oven to 350 degrees and spray a loaf pan with coconut oil.

  2.  Grate the zucchini and put it in a medium sized bowl.

  3.  Add the applesauce, eggs, coconut oil, and vanilla.

  4. In a separate bowl combine the coconut flour, cinnamon, baking soda, nutmeg, salt, and chocolate chips.

  5. Combine all wet and dry ingredients together until fully combined.

  6. Place in prepped loaf pan and bake for 45-50 minutes at 350 degrees. 

  • Notes

  • For extra sweetness add an extra tablespoon of maple syrup. 

  • Bread can be stored at room temperature for several days and frozen for later use. 

Tea Pot