This recipe for gluten-free chocolate zucchini bread requires very little time to make and is a healthy sweet treat option. Enjoy one of the moist, fluffy slices as an after-school snack or to satisfy a late-night chocolate craving. If you would like the bread to be more of a dessert option, top it with some chocolate frosting.
Chocolate Zucchini Bread
- 1 cup Almond butter
- 2 Eggs
- 3 tbsp Honey
- 2 tsp Vanilla extract
- 2 tbsp Coconut flour
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Apple cider vinegar
- 1/2 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- Pinch of salt
- 1 Zucchini (small, shredded (about 1 cup))
Preheat the oven to 375 degrees F.
Line a bread pan with parchment paper.
Place the zucchini into a strainer and let drain for 10 minutes.
Meanwhile, whisk together the almond butter, eggs, honey, and vanilla in a large bowl.
Add the coconut flour, cocoa powder, apple cider vinegar, baking soda, cinnamon, nutmeg, and salt.
Stir well to combine.
Squeeze out any excess moisture from the zucchini.
Fold it into the batter and then pour the batter into the bread pan.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Serve warm or store in an airtight container.
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