Chocolate Zucchini Bread {gluten & dairy-free, Paleo}
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This Chocolate Zucchini Bread is so easy, and so tasty. You might also like to know how fantastic it tastes cold, straight from the fridge. Especially while your children are resting upstairs and you’re all alone downstairs. Just a thought.
It’s also gluten-free and Paleo, and it freezes well. Plus it’s a perfect way to use up all the zucchini from your garden or CSA…
Chocolate Zucchini Bread {gluten & dairy-free, Paleo}
Ingredients
- 1 ¼ cups blanched almond flour
- ¼ cup cacao powder
- ¼ teaspoon unrefined sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- 2 TB honey (or more, to taste)
- 1 ripe banana
- ¾ cup zucchini, grated
Instructions
- Preheat oven to 350°.
- Combine almond flour and cacao powder in the food processor.
- Add salt and baking soda, then pulse to combine.
- Pulse in eggs, oil, honey and banana.
- Gently stir in grated zucchini.
- Pour into pans or tins. (I used two mini-loaf pans.)
- Bake at 350° for about 30 minutes.
- Allow to cool for an hour or so. (Does anyone really follow this step?)
- Enjoy!
Notes
This recipe was adapted from this Paleo Chocolate Zucchini Bread recipe and this Almond Zucchini Bread recipe.
Please remember that we are very low-sugar around here, so if you’re used to sweetness, you will want to increase the amount of honey or add more sweetener of some sort. 🙂
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Sounds delcious
I agree! Everything tastes better when the kids are resting and I’m all alone to enjoy a treat!!
So I never received this post and the kids have been begging for zucchini bread….I think this just might be the bread to make! Now, I need almond flour!
You just missed the sale at Honeyville! Have you tried their almond flour? It’s the best. 🙂
I know….I was so bummed! My life was crazy and I missed it :(.
It wasn’t you–I had a little technical difficulty that prevented a few blog posts from emailing out to subscribers that week. Have you tried the recipe yet? I just made another huge batch yesterday…
I finally broke down and got a 5 lb. bag of almond flour (Honeyville) and am trying out recipes…this one was delicious! Hubby even said he would eat this over a brownie any day!
Hooray for almond flour, and hooray for husband-approved healthy treats! 🙂
I’d love to make this recipe. When you mentioned that you used 2 mini loaf pans, could you share which ones/ brand and/or the dimensions. That way mine will turn out as awesome as yours. Thanks Kathleen.
Casey, I often double the recipe and use this 4-cavity mini loaf pan: http://amzn.to/2hUYoJY. But it’s non-stick, so I can’t officially recommend it. I’ve been gradually replacing my old nonstick baking pans with stainless steel versions, but can’t seem to find them in the mini-loaf size.
After searching on Amazon, I found wilton easy flex 4 cavity mini loaf baking pan. Thanks for your reply. Check them out on Amazon.
Will try this with flax & egg replacer…thank so much for the recipe!
You bet! Report back if you can, on how it turns out for you!
Was going to leave a comment asking if you could replace egg… how did this work out for you?