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!
Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.
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.
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.
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.
Let sit and cool off for about 30 minutes before transferring to a wire rack to cool completely. Serve right away!
Instead of coconut oil, you can use melted grass-fed butter or ghee.
Feel free to use honey instead of pure maple syrup.
If you want to use low carb or sugar free chocolate chips, go ahead.
You could also omit the chocolate chips entirely. The bread is chocolate-y enough on its own with the cacao powder. The chocolate chips just add an additional "wow" factor, I'd say.
If you are looking for a low carb option for chocolate zucchini bread, I'd recommend this one here. It's made with coconut flour and looks fabulous.
Calories: 287kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 221mg | Potassium: 264mg | Fiber: 3g | Sugar: 12g | Calcium: 86mg