Description
This Paleo Zucchini Bread boasts irresistible flavor with every bite. Made with simple ingredients like almond flour and grated zucchini, it’s perfect 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 lay it out on several layers of paper towels, pressing down 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.
- Stir in the almond flour, coconut flour, baking soda, sea salt, and ground cinnamon. Add in the dark chocolate chunks if desired.
- Pour the batter into the prepared loaf pan and even out the surface. Sprinkle more chocolate chunks on top if using.
- 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 lifting it out using the parchment paper, and allow it to cool completely.
- Store in an airtight container in the fridge for up to 6 days or freeze for up to 3 months.
Notes
Be sure to squeeze out as much moisture from the zucchini as possible to avoid a soggy bread.
This bread can be enjoyed warm or chilled, making it versatile for any time of the day.
For added sweetness, consider increasing the amount of maple syrup or banana.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg