Imagine a dessert that's so decadent, so rich and chocolatey, that you'd never guess it's secretly packed with nutrition and follows a Paleo diet. This Chocolate Zucchini Bread is the ultimate guilt-free indulgence that transforms a humble vegetable into a show-stopping treat that will have everyone begging for your recipe. Whether you're a health-conscious foodie or just someone who loves mind-blowing chocolate delights, this recipe is about to revolutionize your baking game!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup honey or maple syrup
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the grated zucchini and the melted coconut oil. Stir until the zucchini is well coated with the oil.
- Add the honey or maple syrup to the zucchini mixture and mix until fully incorporated.
- Crack the eggs into the bowl and add the vanilla extract. Whisk the mixture together until it is smooth and well combined.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once cooled, slice the chocolate zucchini bread and enjoy it as a delicious Paleo-friendly treat!
Tips
- Moisture is Key: When grating zucchini, don't squeeze out the moisture. The natural water content helps keep the bread incredibly soft and tender.
- Chocolate Chip Pro Tip: Use Paleo-friendly dark chocolate chips with at least 70% cocoa content for the most authentic and rich chocolate experience.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion to prevent overmixing, which can make your bread tough.
- Cooling Matters: Allow the bread to cool completely before slicing to ensure it holds its shape and develops the best texture.
- Storage Hack: Wrap the cooled bread in parchment paper and store in an airtight container. It stays fresh for 3-4 days at room temperature or up to a week in the refrigerator.
- Optional Enhancements: For extra flavor, consider adding a sprinkle of sea salt on top or a dash of cinnamon to the dry ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 16g
Protein: 7g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 55mg
