Description
This Paleo Zucchini Bread is a delicious blend of almond and coconut flours, with the sweetness of bananas and chocolate chunks. Easy to make, it’s perfect for breakfast or a healthy snack!
Ingredients
Scale
- 4 eggs
- 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 grease a 9×5 inch loaf pan with parchment paper or non-stick spray. Set aside.
- Grate the zucchini and place it on paper towels. Cover with more paper towels and press to remove excess moisture.
- In a large bowl or stand mixer, beat the eggs, mashed banana, maple syrup, and melted coconut oil on medium speed for 1-2 minutes. Gently fold in the zucchini with a spatula.
- Add almond flour, coconut flour, baking soda, sea salt, and cinnamon to the wet ingredients. Stir gently and fold in chocolate chunks if using.
- Pour the batter into the prepared loaf pan and spread evenly. Top with extra chocolate chunks if desired.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool on a wire rack for 35-45 minutes before lifting the bread out with the parchment paper and cooling completely.
- To store, keep in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months.
Notes
Make sure zucchini is well-drained to keep the bread from getting soggy.
You can substitute applesauce for mashed banana if preferred.
For added sweetness, you may increase the maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg