Description
Enjoy your homemade Paleo Zucchini Bread, packed with flavors from almond flour and spices, enhanced by moist zucchini and optional dark chocolate chunks. Ideal for breakfast or a healthy snack.
Ingredients
Scale
- 4 eggs, room temperature
- 1/2 cup mashed banana (1 large) or applesauce
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil, melted
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini (from about 1 medium zucchini)
- ½ cup dark chocolate chunks, optional
Instructions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan with parchment paper or non-stick spray.
- Grate the zucchini and place it between layers of paper towels to absorb excess moisture. Set aside.
- In a bowl or stand mixer, combine the eggs, mashed banana, maple syrup, and melted coconut oil, and mix on medium speed for 1-2 minutes. Gently fold in the zucchini.
- Mix in the almond flour, coconut flour, baking soda, salt, and cinnamon until just combined. If desired, fold in the chocolate chunks.
- Transfer the batter to the prepared loaf pan, smoothing it out and topping with extra chocolate chunks if you like.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool on a wire rack for 35-45 minutes before removing it from the pan. Cool completely on the rack.
- Store in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.
Notes
Ensure the zucchini is well squeezed to avoid excess moisture in the bread.
For a sweeter option, feel free to increase the maple syrup slightly or add more banana slices when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg