Ingredients
Scale
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
Instructions
- 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.
Notes
Paleo Flour Blend adapted from A Calculated Whisk
Chocolate Zucchini Bread adapted from Simply Recipes
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes