Description
This Paleo Zucchini Bread is packed with irresistible flavor and texture. Made with wholesome ingredients like almond flour and banana, it’s perfect for a quick snack or breakfast. Enjoy a slice knowing it’s both healthy and delicious!
Ingredients
Scale
- 4 eggs room temperature
- 1/2 cup mashed banana (1 large) or applesauce
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil melted
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini from about 1 medium zucchini
- ½ cup dark chocolate chunks optional
Instructions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan with parchment paper or non-stick spray.
- Grate the zucchini and place it between layers of paper towels, pressing out excess moisture.
- In a large mixing bowl or stand mixer, beat the eggs, mashed banana, maple syrup, and melted coconut oil together for 1-2 minutes. Fold in the zucchini.
- Incorporate almond flour, coconut flour, baking soda, sea salt, and cinnamon into the wet mixture. Gently fold in chocolate chunks if using.
- Transfer the batter to the prepared baking pan, smoothing the top and adding extra chocolate chunks if desired.
- Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the loaf cool on a wire rack for 35-45 minutes. Lift the bread from the pan using the parchment paper and let it cool completely on the rack.
- Store in an airtight container for up to 6 days in the refrigerator or freeze for up to 3 months.
Notes
Make sure to squeeze out as much moisture as possible from the zucchini for the best texture.
You can substitute applesauce for the mashed banana if desired.
This bread can be enjoyed on its own or toasted for a warm breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg