Double Chocolate Zucchini Bread
This super decadent and moist double chocolate zucchini bread is the perfect breakfast, dessert or on-the-go snack for you. It’s super rich and luscious but is secretly healthy. Gluten free, refined sugar free and completely paleo. Your whole family will love it!
Servings Prep Time
12 10minutes
Cook Time
45minutes
Servings Prep Time
12 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a 9×5″ or 8×4″ loaf pan with parchment paper and set aside.
  2. In a food processor, pulse raw cashews, almond flour and cacao powder until well combined. Add sea salt and baking soda. Pulse a few times.
  3. Pulse in maple syrup, coconut oil, vanilla extract and eggs. Combine until smooth throughout. Add the zucchini and pulse just a few times. Stir in half of the dark chocolate chips.
  4. Transfer batter to the parchment-lined loaf pan. Tap hard on the counter a few times to release all of the air bubbles. Top off with the rest of the chocolate chips. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  5. Let sit and cool off for about 30 minutes before transferring to a wire rack to cool completely. Serve right away!
Recipe Notes

You do not need to add chocolate chips to this recipe. It will simply make it taste extra chocolate-y! Feel free to only add them inside or on top if you do not want to do both. You can omit them completely if you’d like, too.