Description
This Double Chocolate Zucchini Bread is all-paleo, therefore 100% gluten-free and dairy-free. It’s made with raw cacao powder and topped with dark chocolate chunks for that decadent taste that hits the spot every time.
Ingredients
Units
Scale
- 1 medium zucchini, peeled and shredded (~1.5 cups shredded zucchini)
- 2 eggs, whisked
- 3/4 cup creamy unsalted and roasted almond butter
- 1/4 cup honey
- 1/4 cup raw cacao powder
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dark chocolate chunks, divided
Instructions
- Preheat oven to 375 F.
- Grease two 5×3 mini bread molds with coconut oil, set aside.
- Peel and shred zucchini. Once shredded, squeeze zucchini with paper towels to remove all excess liquid.
- Mix all ingredients (except the chocolate chunks) together; then fold in half of the chocolate chunks. Divide batter into the two bread molds and sprinkle remaining chocolate chunks on top.
- Bake for 30 minutes. Let cool completely before removing bread from pan.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American