Recipe: The Best Paleo Chocolate Zucchini Bread

Chocolate. It's seriously one of my favourite ingredients. That sounds kind of cliched and predictable - but it's true. Nine times out of ten, when I'm in the kitchen making some kind of treat, it will include chocolate in one form or another. 

This Chocolate Zucchini Bread is one of my current favourite chocolatey treats. It's rich and delicious and full of gooey chocolate chips - but it's totally healthy too! 

And I mean, can you ever say no to a healthy chocolate recipe? I think not!

I mean, even my zucchini hating husband was persuaded to try it (not by me, but by the chocolatey goodness) and whilst he complained that he wished I wouldn't put zucchini in everything, he even admitted that it was ridiculously delicious - and went back for more. 

It's one of those recipes you'll come back to again and again (I mean, I have... it all started with The Best Healthy Paleo Banana Bread Recipe and now I've turned it into six different versions with this Paleo Pumpkin Bread Recipe, Paleo Zucchini Bread Recipe, Paleo Carrot Cake Recipe, this Paleo Chai Spiced Nut Bread Recipe and Paleo Carrot and Zucchini Bread Recipe).... that might seem like a little bit of overkill, but I'm a firm believer that you can never have too much of a good thing and these recipes are definitely good things. 

So let me share this recipe with you >> 

Paleo Chocolate Zucchini Bread Recipe

makes one loaf that is gluten free, grain free, paleo, 

refined sugar free, clean eating friendly and dairy free

1 1/2 cups (220g) finely shredded/grated zucchini

1/3 cup (110g) honey*

2 tsp (10ml) vanilla extract

3 1/2 tbsp (50g) butter or coconut oil, melted 

1/2 cup (120g) unsweetened applesauce

4 eggs (~200g)

1/2 cup (55g) coconut flour (I recommend this one for the best results!)

1/2 cup (50g) almond meal

1/3 cup (35g) unsweetened cocoa powder

3/4 tsp baking soda

1/2 cup (75g) chocolate chips 

• Preheat your oven to 170C/340F.
• Grease and line a small loaf tin (we used this deep loaf tin) and set aside.
• In a medium mixing bowl, combine your zucchini, honey (or maple syrup), vanilla, melted butter/coconut oil, applesauce and eggs.
• Mix in your coconut flour, baking soda, almond meal, cocoa powder and chocolate chips and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. 
• Pour your zucchini bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
• If your zucchini bread is browning too quickly but isn't cooked in the middle, cover it with foil.
• Allow to cool completely before slicing.
• We find this zucchini bread keeps best in a sealed container in the refrigerator and it will keep for 2-3 days. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

*If you like your baked goods really sweet, increase this to 1/2 cup. You can also use equal amounts of maple syrup.

But tell me, 

Are you a chocolate fan? What is your favourite kind of chocolate? 

And zucchini - yay or nay? 

I love any kind of chocolate - but especially Lindt 90% chocolate. The darker,the better! And I love zucchini any way, but Jesse hateeeessss it!

    

   

This post may contain affiliate links.