Paleo Nut-Free Double Chocolate Zucchini Bread
Servings: 10 servings
Calories: 285kcal
Ingredients
- 1 cup cassava flour
- ½ cup cacao powder
- ¾ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup ghee, melted
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- 1 ½ cups packed shredded zucchini about 1 large
- 1 cup dairy free chocolate chips divided
Instructions
- Preheat oven to 350° and line a 8.5x4.5 pan with parchment paper. Set aside.
- In a large bowl, combine cassava flour, cacao powder, coconut sugar, salt, and baking soda. Mix well.
- Add in the eggs, ghee, coconut oil, and vanilla and mix until combined. Add in the zucchini and stir until evenly mixed. Fold in half the chocolate chips and scoop mixture into prepared pan. Top with remaining chocolate chips.
- Bake 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the bread cool 10-15 minutes before cutting.
- Can be kept at room temperate for 1 day, then best if stored in the fridge. Also freezes well.
Notes
- Here is the pan I use. It's 8.5x4.5 so a little smaller than a 9x5. I like that it makes the loaf taller. A 9x5 will work, but baking time may need to be reduced by a couple minutes.
Nutrition
Calories: 285kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 131mg | Fiber: 3g | Sugar: 17g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg