I told you I would be back with another zucchini bread recipe! I love the classic version I posted last week, but if you made me choose between the two, I would pick this one.
See, while I love zucchini, I also love dessert and cake and decadent treats. This checks all of those boxes, except it’s Paleo, and it’s zucchini bread, so it’s totally acceptable to eat for breakfast, right???
If I blindfolded you and told you to try this cake, you would never EVER guess it’s Paleo, carob instead of chocolate or has any kind of vegetables in it.
Instead you’d think this is the richest, most decadent chocolate cake you’ve ever sunk your teeth into.
And I think the slices from the slightly sunken loaves look a little like bats, so this bread put me in a Halloween mood. A holiday I’m typically not a huge fan of.
Really, though, no occasion is needed to make this stellar bread that is fit for any time of day.
I also made me own Paleo flour blend since I have a bunch of almond, coconut, and tapioca flour on hand. It was super easy and produced a great result. I have just a little left to make another treat one day – never a bad thing to have an excuse to bake!Print
Paleo Flour Blend
- 2 cups almond flour
- 1 1/3 cup tapioca flour
- 2/3 cup coconut flour
Paleo Chocolate Zucchini Bread
- 4 cups coarsely shredded zucchini
- 2 ½ cups Paleo flour blend
- ½ cup carob or cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup coconut sugar
- 3 large eggs
- ¾ cup olive oil
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened carob or dark chocolate chips
- Make the flour blend. In a large bowl, stir together almond, tapioca, and coconut flours until well combined. Place in a zipper bag and store in the refrigerator for up to 1 month.
- Make the bread. Preheat oven to 350 degrees F. Oil two standard loaf pans.
- In a large bowl, stir together flour, carob or cocoa powder, baking soda, salt, and sugar. Stir in the eggs, oil, vanilla, and zucchini. Stir in most of the chips, reserving a few for sprinkling on the top of the loaves.
- Divide the batter between the pans. Garnish with the rest of the chips, and bake for about 1 hour 15 minutes until a toothpick inserted in the center of the bread comes out with a few moist crumbs. Serve warm or cool completely in the pans. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.