It’s Zucchini Season! I’m always a fan of a fresh zucchini in almost any form. Roasted, turned into fries, zoodles, you name it, I’ll be there. And then there’s bread. It’s by far, my favorite way to use the large amount of zucchini. This time I ended up making a super moist and delicious Paleo Chocolate Chip Zucchini Bread!
Seriously, guys! It’s soft, light and almost has a cakey vibe going on. Paired with a few dark chocolate chips – what more could a girl want?!
Alright, alright, alright – I have a feeling you’ve seen every zucchini recipe out there in the past few months. How could you not? I know I have. I even found myself saying earlier this week “I’m soooo sick of zucchini!” That probably has something to do with the copious amounts of roasted zucchini I’ve had in the past 3-4 weeks. I don’t regret it. And I’m also ready for the next round of seasonal fruits & veggies to start popping up.
Something else I don’t regret – this!
I LOVE bread. I seriously don’t understand why wait staff even ask if it’s wanted at a table….the answer is always yes! I’m very fortunate that I don’t have any negative reactions to gluten but I still like to try Paleo based bread as often as I can. The less processed stuff the better. Whose with me?!
Hence, Paleo Chocolate Chip Zucchini Bread! It’s probably the only way I’ll eat more zucchini at the moment. It’s so. Freaking. Good!
A healthy #Paleo Chocolate Chip Zucchini Bread for a delish breakfast or snack!
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Paleo breads can be a bit tricky from time to time. They get too mushy or too dry very quickly. So when I find a winning combo where it’s juuusstt right, you know I’m gonna share the love. And that’s exactly what happen. Since zucchini is a very water dense vegetable, it helps keep the bread moist without using a ton of eggs.
I also used some of my favorite flava combinations – cinnamon & ginger = Yum! And anything with Maple Syrup and vanilla is ah-mazing. The warm spices paired with the freshness from the zucchini balanced the bread perfectly. Oh! And then there’s dark chocolate chip. Need I say more?
Quick tip when working with Paleo breads and any sort of filler (chocolate chips, berries, etc.). Take a little extra of whatever flour you used and coat the piece with it before adding it to the batter. This will keep the chocolate chips from sinking to the bottom of the pan. I used Coconut Flour for this recipe and that trick worked perfectly!
I ended up eating this for breakfast everyday for a week. It was delicious plain and I also switched it up a few times. Some days with peanut butter and others with a little fresh fruit. I didn’t find a combo I didn’t like. 
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Ingredients
- 1/2 cup coconut flour + 1 tablespoon (separate)
- 1 cup zucchini, squeezed out
- 3 eggs
- 2-3 Tbsp maple syrup
- 1/2 banana, mashed
- 1 Tbsp. coconut oil
- 3/4 tsp. baking soda
- 1 Tbsp. cinnamon
- ½ tsp. ginger
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
Instructions
- Shred the zucchini and drain it using a cloth, paper towel or cheese cloth to get out excess water.
- Combine the eggs, maple syrup, banana, melted coconut oil and vanilla. Once this are stirred, whisk in the shredded zucchini.
- In a separate bowl, combine the coconut flour, baking soda, cinnamon and ginger.
- Add the dry ingredients to the wet ones and stir until everything is incorporated.
- Toss the chocolate chips with the extra tablespoon of coconut flour. Then add them into the batter.
- Pour batter into a bread pan lined with parchment paper. Bake at 350 degrees for 40-50 minutes depending on your oven.
- Enjoy!
Your turn!
What’s your favorite way to use zucchini? (Besides thisPaleo Chocolate Chip Zucchini Bread, obviously 
)
How to keep Paleo bread recipes from being too dry?
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