Description
This Paleo Zucchini Bread is a delightful blend of flavors with eggs, almond flour, and a hint of cinnamon. Perfect for breakfast or a healthy snack, this easy homemade treat will please everyone. Enjoy its moist texture complemented by optional dark chocolate chunks!
Ingredients
Scale
- 4 eggs room temperature
- 1/2 cup mashed banana (1 large) or applesauce
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil melted
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini from about 1 medium zucchini
- ½ cup dark chocolate chunks optional
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5 inch loaf pan with parchment paper or non-stick spray. Set aside.
- Grate the zucchini and spread it on layers of paper towels. Press out excess water, then set aside.
- In a large bowl, beat together the eggs, mashed banana, maple syrup, and melted coconut oil on medium speed for 1-2 minutes. Gently fold in the grated zucchini.
- Stir in the almond flour, coconut flour, baking soda, sea salt, and cinnamon until combined. Optionally, fold in dark chocolate chunks.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle with more chocolate chunks if desired.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 35-45 minutes. Lift the bread out using the parchment paper and allow it to cool completely on the rack.
- Store in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months.
Notes
Ensure the zucchini is well-drained for the best texture.
Feel free to customize by adding nuts or seeds if desired.
This bread is great toasted with a spread of your choice.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg