paleo zucchini bread

This super moist paleo chocolate zucchini bread recipe is made with almond flour, tapioca flour coconut flour and cacao powder. It&#x27;s gluten-free, grain-free, dairy-free and extremely rich!

Paleo Chocolate Zucchini Bread

almond flour

tapioca flour

coconut flour

cacao powder

baking soda

cinnamom

salt

chocolate chips

eggs

applesauce

maple syrup

apple cider vinegar

zucchini

Preheat the oven to 350 degrees fahrenheit.

Add all of the dry ingredients to a mixing bowl and stir until combined.

In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together.

Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.

Pour the wet ingredients into the dry and stir until the batter is well mixed.

Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top.

Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.

Chocolate Chip Zucchini Bread is the perfect recipe to use up your summer squash! This gluten free and dairy free bread is so easy to make!

Chocolate Chip Zucchini Bread

zucchini, liquid squeezed out

banana

almond butter

agave nectar (honey

baking powder

sea salt

Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.

Add the eggs, almond butter, and coconut nectar.

Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.

Once you&#8217;ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.

Add the almond flour, baking powder, and sea salt. Whisk again until combined.

Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.

Drag a butter knife around any edges not covered by parchment paper.

Pull the ends of the parchment paper to remove the bread from the pan.

Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.

Looking for a quick &amp; delicious snack or an on-the-go breakfast? These keto almond flour zucchini muffins (or bread!) are the perfect treat.

Keto Almond Flour Zucchini Muffins Or Bread

Grated Zucchini (about 1 medium zucchini)

Blanched Almond Flour (finely ground)

Ground Flaxseed

tsp Baking Soda

tsp Baking Powder*

Sea Salt

Tbsp Ground Cinnamon

Ground Nutmeg

Cup Erythritol-Based Granulated Sweetener (see notes below, use coconut palm sugar

Large Eggs (preferably room temperature)

Avocado Oil

tsp Pure Vanilla

Keto Chocolate Chips

Preheat oven and prepare baking dish

Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan (see notes below) with avocado oil or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.

Grate zucchini

Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work. Blot excess moisture with a paper towel and set aside.

Whisk dry ingredients

In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener. Break up any clumps with your fingers.

Whisk wet ingredients

In a separate bowl, whisk together the eggs, avocado oil, and vanilla.

Stir wet ingredients into dry

Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.

Pour into muffin cups or loaf pan

Evenly divide the batter between the mufffin cups or pour batter into prepared pan.

Bake

For muffins: Bake for 22 to 27 minutes, or until the center is set and no longer looks doughy. For bread: Bake for 45 minutes, then cover with foil to prevent over-browning. Bake an additional 15 to 25 minutes, or until the center no longer looks doughy and it doesn&#039;t make a squishy sound when pressed down in the center of the loaf. Unfortunately, the toothpick test is not accurate with this recipe.

Cool

Allow to cool 5 to 10 minutes in the pan then transfer to a cooling rack, removing the parchment paper. Cool completely.

Store

Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it &quot;wet&quot;. I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628256288/ebph5cptn5dxrwgmvykg.mp4

Looking for a quick & delicious snack or an on-the-go breakfast? These almond flour zucchini muffins (or bread!) are the perfect treat.

Almond Flour Zucchini Muffins {Keto & Paleo}

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.

Paleo Zucchini Bread with Almond Flour (No Banana)

½ cups shredded zucchini ((255 gramsr) ~ 2 medium zucchini)

almond flour (240 gr)

cinnamon

eggs (at room temperature)

grapeseed oil

coconut sugar ((66 gramsr))

vanilla extract

walnuts (chopped)

chocolate

Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.

Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.

Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.

Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.

Pour the wet ingredients into the dry ones and mix until combined.

Fold in the shredded zucchini and walnuts.

Transfer the batter into the loaf pan.

Sprinkle it with chocolate chips, if using.

Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.

Slice and serve.

https://www.youtube.com/watch?v=0yZ30TdYxZw

Learn how to make a super moist and naturally sweetened Paleo Zucchini Bread made with almond flour. This easy to make quick bread recipe is dairy-free, gluten-free, and can be made keto-friendly with a quick adjustment.

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RECIPE:

INGREDIENTS:
1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini
2 cups almond flour 240 gr
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
2 large eggs at room temperature
¼ cup grapeseed or coconut oil melted and cooled
½ cup coconut sugar (66gr)
1 teaspoon vanilla extract
½ cup walnuts chopped
¼ cup semi-sweet chocolate chips as a garnish

METHOD:
1. Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
2. Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
3. Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
4. Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
5. Pour the wet ingredients into the dry ones and mix until combined.
6. Fold in the shredded zucchini and walnuts.
7. Transfer the batter into the loaf pan.
8. Sprinkle it with chocolate chips, if using.
9. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
11. Slice and serve.

TIMESTAMPS:
0:38 Start with preheating the oven to 350 F and prepare the loaf pan
0:52 Prepare the zucchini: Shred & squeeze its juices
1:20 Mix the dry ingredients
1:32 Mix the wet ingredients
1:47 Mixing the wet & dry ingredients together
1:54 Add in the shredded zucchini
2:13 Add in optional walnut
2:18 Transfer the batter to the loaf pan and sprinkle it with chocolate (optional)
2:33 Bake in the oven for 55-60 min
2:39 Remove from the pan and let it cool
2:48 Slice and enjoy
3:07 Ways to change it up
3:25 Other zucchini bread recipes you might also like 
3:40 Other almond flour recipe videos you might like
3:45 Almond Flour Banana Bread - https://www.youtube.com/watch?v=YYhVIywLvnI&t=57s
3:47 Almond Flour Chocolate Cake - https://youtu.be/oTohU10YBnE
3:49 Almond Flour Pancakes - https://youtu.be/s7jQNzQYozY
3:52 Almond Flour Savory Bread - https://youtu.be/8lCBgkXBTwY
4:01 If you make this recipe, tag me over on Instagram @foolproofliving

Get the full printable recipe: https://foolproofliving.com/paleo-zucchini-bread/

My favorite chocolate chips (affiliate link) (2:26): https://amzn.to/2ufGI2Y 

#AlmondFlourBreads #ZucchiniBread #AlmondFlourRecipes #PaleoQuickBread #PaleoZucchiniBread

Recipes mentioned in the video:
Make your own almond flour at home: https://foolproofliving.com/how-to-make-almond-flour/
Classic Zucchini Bread: https://foolproofliving.com/zucchini-bread/
Vegan Zucchini Bread: https://foolproofliving.com/vegan-zucchini-and-walnut-bread/

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👋🏻 WHO AM I:
My name is Aysegul, but my friends call me Ice. I am the author behind foolproofliving.com, the place to go for tried and true recipes made without the use of refined sugars. You can learn more about me here 👉🏻 https://foolproofliving.com/about-me/

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