Description
Paleo Zucchini Bread offers a delightful blend of flavors enhanced by banana and coconut oil, perfect for a healthy snack or breakfast treat. Its simple ingredients ensure a quick preparation without sacrificing taste.
Ingredients
Scale
- 4 eggs
- 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 (about 1 medium zucchini)
- ½ cup dark chocolate chunks, optional
Instructions
- Preheat the oven to 350°F and grease and line a 9×5 inch loaf pan with parchment paper or non-stick spray. Set aside.
- Grate the zucchini and spread it on paper towels. Place more paper towels on top and press out excess water. Set aside.
- In a large bowl or stand mixer, beat the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold in the zucchini with a spatula.
- Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix gently. Fold in the chocolate chunks if using.
- Pour the batter into the prepared pan, spreading it evenly, and sprinkle with more chocolate chunks if desired.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool on a wire rack for 35-45 minutes. Lift the bread out using the parchment paper to cool completely.
- To store, place in an airtight container in the refrigerator for up to 6 days, or freeze for up to 3 months.
Notes
Ensure zucchini is well-drained to prevent a soggy texture.
This bread can be customized with nuts or different types of chocolate chunks.
Use ripe bananas for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg