Paleo Chocolate Chip Zucchini Bread

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This Paleo Chocolate Chip Zucchini Bread is so moist, packed with chocolate chips and easy to make! Gluten free, dairy free, and naturally sweetened- a healthier version that everyone will love!

Paleo Chocolate Chip Zucchini Bread

Zucchini bread is a summer classic. I’ve been making it since I first learned to bake and I just love how much moisture shredded zucchini adds to the quick bread. I decided to go the chocolate chip route since they always seem to make everything better. 🙂

Paleo Chocolate Chip Zucchini Bread Made with Golden Barrel Coconut OilThis bread is super easy to make. Shredding the zucchini is what takes the longest and even that is quick. Everything is mixed in one bowl, making clean up super easy. The combination of almond and tapioca flour gives this bread the best texture. It’s moist and soft, not spongey like some paleo baked goods.

Paleo Chocolate Chip Zucchini Bread

 

Paleo Chocolate Chip Zucchini Bread

I measured the zucchini in cups, not number of zucchinis because the size can vary so much. I’ve seen them super little and ones almost as big as my arm. It should take about 2 medium zucchinis, but if you have some in your garden or from the farmers market that are on the larger side, it will probably only take 1.

Paleo Chocolate Chip Zucchini Bread

Speaking of zucchini- I never peel mine because the skin is so soft you can’t taste it or notice it. It does have a few green specks throughout the bread though and if you’re baking for picky eaters you may want to peel them to make it less noticeable.

Chocolate Chips

My daughter thought I put those chocolate chips out just for her!

Paleo Chocolate Chip Zucchini Bread

This bread is naturally sweetened with coconut sugar. It’s not overly sweet and is balanced perfectly with the chocolate chips. Using Golden Barrel Coconut Oil in place of butter keeps it dairy free. It makes a great snack or even breakfast.

Paleo Chocolate Chip Zucchini Bread

This zucchini bread is one of my favorite treats and I think you’ll love it as well! Super easy to make and so delicious!

Paleo Chocolate Chip Zucchini Bread
Print Recipe
Servings Prep Time
8-10 slices 10 min
Cook Time
50 minutes
Servings Prep Time
8-10 slices 10 min
Cook Time
50 minutes
Paleo Chocolate Chip Zucchini Bread
Print Recipe
Servings Prep Time
8-10 slices 10 min
Cook Time
50 minutes
Servings Prep Time
8-10 slices 10 min
Cook Time
50 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 325° and line a 9x5 loaf pan with parchment paper. Set aside.
  2. Place the zucchini in a medium bowl (the bowl you shredded into) and press it gently with a paper towel to remove excess moisture. It doesn't need to be squeezed hard, just a little moisture needs to be removed.
  3. In a large bowl, combine almond flour, tapioca flour, coconut sugar, salt, cinnamon, and baking powder. Stir well.
  4. Add in the coconut oil, eggs, and vanilla and mix until incorporated. Fold in the shredded zucchini until evenly mixed.
  5. Add in the chocolate chips, stir, and pour into the prepared pan. Top with additional chocolate chips and bake for 50-53 minutes. Top should be golden brown and a toothpick inserted in the center should come out clean.
  6. Enjoy right away or at room temperature. All leftovers are best kept in the fridge.
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Jessica DeMay
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

2 Responses

  1. Mine took way longer to cook than listed. The recipe says to cook on 325, is that correct?? It also had a gritty texture. Not sure what I may have done wrong.

    • Jessica DeMay

      HI Martha- yes, that is the correct temperature. It definitely should not be gritty. Did you substitute any ingredients? I’m sorry it took so long for yours to bake. I hope you still enjoyed it.

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