Gluten Free Chocolate Zucchini Bread (Paleo, Dairy Free)

• servings: 12 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

1½ cup grated zucchini (about 2 small or 1 large)

1½ cup blanched almond flour

½ cup cocoa powder (unsweetened)

1/2 cup coconut sugar

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

2 large eggs (at room temperature)

1/4 cup ghee (or coconut oil, melted and cooled)

1 tsp vanilla extract

1 cup semi-sweet chocolate chips (divided)

Directions

Preheat the oven to 350 degrees F, then grease and line an 8.5x4.5 inch loaf pan with parchment paper.

Grate the zucchini and set aside without squeezing out the liquid.

In a large bowl, combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt.

In another bowl, whisk together eggs, ghee, and vanilla extract.

Pour the egg mixture over the flour mixture, and mix until just combined and a thick batter is formed. It might seem dry, but the zucchini will add the moisture back into the bread.

Fold in zucchini and 3/4 cup of the chocolate chips.

Pour the batter in the prepared loaf pan and flatten out in an even layer. Top with the remaining 1/4 cup of chocolate chips.

Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing the loaf to a cooling rack using the parchment paper hanging off the sides.

Cool completely before slicing.

Nutrition

• Serving Size: 1 slices - makes 12
• Calories: 246 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 38 mg
• Sodium: 171 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 6 g