Chocolate Zucchini Bread
This Chocolate Zucchini Breadis deliciously moist and the perfect healthy breakfast or snack to use up your summer zucchini. This quick bread recipe is easy to make with almond flour, maple syrup and bursting with a rich chocolate flavor. It's also paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options.
Ingredients
- 3 large eggs
- 1/4 cup creamy almond butter
- 1/4 cup unsweetened applesauce , may sub with mashed banana OR pumpkin puree for low carb / keto
- 1/3 cup maple syrup , may sub with SF liquid sweetener for keto
- 1/4 cup coconut sugar , may sub with granulated monk fruit sweetener for low carb
- 1/2 Tbsp apple cider vinegar
- 1 cup grated zucchini
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 2/3 cups superfine almond flour
- 1/4 cup coconut flour
- 1/3 cup cacao powder
- 1/8 tsp fine sea salt
- 3/4 cups dairy-free chocolate chips , divided ( we like Hu's Kitchen Gems or Lily's Sweets )
Instructions
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Preheat oven to 350 F. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper. Set aside.
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In a large bowl, beat the eggs then whisk in the almond butter, applesauce, maple syrup, coconut sugar, apple cider vinegar and vanilla until well combined.
Grate zucchini using a box grater. Wrap in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the wet ingredients and stir to combine.
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Place a large mesh sieve on top of the bowl, and sift in the baking soda, almond flour, coconut flour, cacao powder and salt and stir until the batter is well mixed. Fold in 1/2 cup of the chocolate chips, reserving the rest for topping.
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Pour the batter into the prepared loaf pan and sprinkle the rest of the chocolate chips on top.
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Bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool completely before slicing.
