A deliciously moist, gluten-free & paleo chocolate chip zucchini bread with just the right amount of sweetness and tons of flavor. Top them with your favorite nut butter and indulge. Perfect to enjoy for dessert or a slice for breakfast.

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Looking for an easy but deliciously healthy zucchini bread recipe? I’ve got just the perfect treat for you. This paleo chocolate chip zucchini bread has got everything you want in a tasty cake. It’s incredibly moist, naturally sweetened with banana and coconut sugar and it’s packed with shredded zucchini. 

If you are craving more sweet loaf/bread recipes, here are some of my faves:
Chocolate Frosted Zucchini Bread Cupcakes
Gluten-Free Pumpkin Bread
Chocolate Peanut Butter Bread

Here is how:

For my dry ingredients I used a combination of almond flour and Let’s Do Organic Tapioca Starch by Edwards & Sons. To help It rise like a cake I added some baking powder and baking soda. 

Since it’s a very moist, cake like zucchini bread using bananas and eggs, I decided to drain the shredded zucchini as much as possible. 

After you shred your zucchini, transfer it into a sieve on top of a bowl and sprinkle with salt. Let sit for about 10-20 minutes. Squeeze out any excess liquid in a nut bag or by hands. 

Once you prepared the batter transfer into a lined loaf pan and bake in the oven for about 45-50 minutes until golden brown or a toothpick comes out clean. Let sit for about 10-20 minutes before serving. 

If you are craving chocolate like me, add some chocolate chips into the batter. This bread is so yummy and a lot healthier than what we are used to. 

It’s hard to believe this fluffy and moist paleo chocolate chip zucchini bread is gluten-free, dairy-free and refined sugar-free. Plus it’s made with fruits and veggies. What are you waiting for? Let’s start baking!

If you happen to make this tasty recipe, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Paleo Zucchini Bread

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

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Ingredients

• 4 whole organic eggs
• 3 ripe bananas, mashed
• 1/3 cup coconut sugar
• 2 tbsp Native Forest Organic Virgin Coconut Oil, melted
• 1 cup shredded zucchini, drained
• 1/3 cup chocolate chips, stevia sweetened/paleo (sub with semi-sweet chocolate chips)
• 2 1/2 cup blanched almond flour
• 1/2 Let's Do Organic Tapioca Starch
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
2. In a large bowl whisk mashed bananas, eggs, coconut sugar and coconut oil.
3. In a separate bowl combine almond flour, tapioca starch, baking soda, baking powder, cinnamon and salt.
4. Stir dry ingredients into wet ingredients until just combined. Make sure not to overmix.
5. Fold in the drained zucchini and chocolate chips and pour mixture into the lined loaf pan.
6. Bake in the oven for about 45-50 minutes until golden brown or a toothpick comes out clean.
7. Let cool before serving and ENJOY!
8. Store leftovers in an airtight container in the refrigerator for up to two days.