Description
This Paleo Zucchini Bread features a delightful blend of almond flour and coconut flour, paired with the sweetness of banana and maple syrup. It’s easy to make and a healthy treat anytime you want a delicious homemade option.
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 greasing and parchment paper.
- Grate the zucchini, and use paper towels to soak up excess moisture.
- In a large bowl or mixer, combine the eggs, mashed banana, maple syrup, and coconut oil. Beat for 1-2 minutes. Then, gently fold in the zucchini.
- Mix in the almond flour, coconut flour, baking soda, salt, and cinnamon until just combined. If using, fold in the chocolate chunks.
- Transfer the batter to the prepared loaf pan and smooth the top. Add more chocolate chunks on top if desired.
- Bake for 35-40 minutes or until a toothpick comes out clean when inserted.
- Let the bread cool in the pan for 35-45 minutes before transferring to a wire rack to cool completely.
- For storage, keep in an airtight container in the fridge for up to 6 days or freeze for up to 3 months.
Notes
Ensure the eggs are at room temperature for best mixing results.
Pressing the zucchini to remove moisture helps prevent a soggy texture in the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg