Paleo Zucchini Bread with Chocolate Chips
Ingredients
The bread
-
1
cup
shredded zucchini
-
1
large
ripe banana
-
6
large
eggs
-
3
tablespoons
pure maple syrup
-
2
tablespoons
coconut oil
-
1
teaspoon
pure vanilla extract
-
¾
cup
coconut flour
-
1½
teaspoons
ground cinnamon
-
¾
teaspoon
baking soda
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
kosher salt
The chocolate
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Press shredded zucchini between paper towels to remove excess moisture.
- In a bowl, mash the banana and whisk in eggs, maple syrup, coconut oil, and vanilla.
- Add coconut flour, cinnamon, baking soda, nutmeg, and salt to the mixture and stir until combined.
- Fold in the dried zucchini and two-thirds of the chocolate chunks.
- Pour the batter into the prepared pan and top with the remaining chocolate.
- Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
- Let cool for 30 minutes in the pan before removing and cooling completely.
Nutrition Facts (estimated)
Servings
9 large slices
Calories
221
Total fat
13g
Total carbohydrates
20g
Total protein
6g
Sodium
20mg
Cholesterol
109mg
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