Paleo Chocolate Zucchini Bread

If I told you this entire loaf was gone in less than 48 hours, would you believe me?

Because it barely even made it that long?

I won’t bore you with an intro, ain’t nobody got time for that, but I will tell you that this recipe is:

made entirely in one bowl
has only 1/4 cup of sugar (from the maple syrup) minus the chocolate chips, which are optional anyway
fantastic when paired with almond or peanut butter
the perfect amount of moist – won’t crumble but isn’t “wet” either (sometimes that can happen with paleo breads)
packed with protein
can probably be made vegan if you use flax eggs instead of regular ones!

Paleo Chocolate Zucchini Bread

3/4 cup grated zucchini

1/4 cup cacao powder

1/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 eggs, room temperature

2 tbsp melted coconut oil

1/4 cup maple syrup

1/2 cup chocolate chips (optional)

Preheat the oven to 350 degrees fahrenheit and grease a loaf pan with a thin layer of coconut oil.
Shred the zucchini in either a food processor or by hand with a grater. Place on two-three paper towels to help soak up some of the excess water.
In a large bowl, whisk together all of the other ingredients (the eggs, vanilla, melted coconut oil, maple syrup, cacao powder, both flours, cinnamon, baking powder and baking soda).
Add in the zucchini and chocolate chips if using, and stir to combine well.
Pour into a loaf pan and use a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool for at least 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to 5 days.

That’s all for today, folks! Let me know if you make this recipe – I’m gearing up to make it a second time in one week?

xo Jordan