This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It’s kid approved and great for snacks and even breakfast!
We had an abundance of Zucchini this year so what better way to use it!
In a medium bowl, combine the almond flour, cacao or cocoa powder, baking soda and salt; set aside
in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then the chocolate chunks.
Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the centre comes out clean, 50-60 minutes.
Cool the loaf on a wire rack for 10-15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Tip: To make this nut free
Sub the almond butter, almond flour for ¾ cup tiger nut flour and ¼ cup coconut flour. I love the texture of it this way too!