Gluten Free Chocolate Zucchini Bread
This chocolate zucchini bread is healthy without compromising on taste. This recipe is perfect for breakfast, lunch boxes or after school for the kids! Make it into a loaf or muffins for on the go.
Servings: 8
Calories: 400kcal
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs large
- 1/4 cup butter melted
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 medium zucchini or 1 1/2 cups zucchini shredded
- extra chocolate chips for topping optional
Instructions
- Pre heat oven to 350 degrees and brush a loaf pan with melted butter or oil
- Shred the zucchini with a box grater. Pat the zucchini with paper towel to remove excess water but not so much that it removes all moisture
- Mix flour, cocoa powder, baking soda, salt and chocolate chips in a large mixing bowl or the bowl of a stand mixture
- In a separate bowl whisk together eggs, melted butter, sugar and vanilla until smooth
- Pour the wet ingredients into the dry gradually and mix till combined
- Fold in the zucchini and ensure that it is evenly distributed
- Pour the batter into the prepared pan and loosely scatter extra chocolate chips (about 1/2 cup)
- Bake for 45 minutes or until an inserted toothpick comes out clean
- Remove from oven and let cool.
- This bread can be stored in an airtight container on the counter and enjoyed for up to 5 days.
Video
Notes
- Make it paleo by using refined sugar free chocolate chips. Hu is a good brand with wholesome ingredients.
- Make it dairy free/vegan by using refined coconut oil instead of butter.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 34g | Protein: 12g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 391mg | Potassium: 220mg | Fiber: 7g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 3mg
