It's hard to find a more unlikely yet completely satisfying combination as zucchini and chocolate. This perfect pair is wonderful in this easy-to-make bread. I love the taste and texture the coconut flour gives it. It took a lot of trial and error but this bread is a total winner...
Paleo Zucchini Bread
Ingredients:
1 small zucchini
5 large Eggs
2 RIPE Bananas
2 tbsp pure Maple Syrup
2 tsp pure Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 Tbsp Coconut Oil, Melted
1 cup Coconut Flour (or 1/2 coconut flour, 1/2 almond flour)
2 tbsp ground Flax Meal
Pinch Sea Salt
1 tsp Baking Powder
1/2 cup Dark Chocolate Chips (I use Enjoy-Life)
Preheat the oven to 350 degrees (f). Grease a loaf pan with coconut oil and line with parchment (for easy removal). Shred or grate the zucchini with a hand grater or grating attachment in a food processor. You can peal the zucchini first if preferred but you'll have less of the those bright and and beautiful green bits in the final bread. Once grated use a towel to ring out as much moisture from the zucchini as possible. Using a blender or hand mixer combine eggs, bananas, maple syrup, vanilla, cinnamon and nutmeg till smooth. Whisk together egg mixture, and coconut oil till smooth in a large bowl. Whisk in flour, flax, salt and baking powder till combined. Fold in zucchini and chocolate chips. Pour into loaf pan. Bake for 30 minutes. The top will be golden brown and a toothpick or fork will come out clean when inserted into the middle of the bread. Remove the bread loaf and allow to cool on a wire rack. Store leftovers in an airtight container in the fridge.
