Chocolate Paleo Zucchini Bread
If you’re on the lookout for a deliciously moist and indulgent treat, look no further than this Chocolate Paleo Zucchini Bread. This recipe combines the rich flavors of chocolate and the subtle sweetness of zucchini, resulting in a loaf that’s not only satisfying but also packed with nutrients. Whether you’re following a paleo diet or simply want to enjoy a healthier dessert, this zucchini bread is the perfect solution. It’s great for breakfast, a midday snack, or a sweet treat after dinner.
Why This Recipe Works
This Chocolate Paleo Zucchini Bread is developed with a blend of wholesome ingredients that work together to create a tender, chocolatey loaf. The use of coconut flour and collagen powder provides a gluten-free base while offering a boost of protein and healthy fats. The grated zucchini not only adds moisture but also sneaks in a serving of vegetables without compromising on flavor. The combination of honey and almond butter gives natural sweetness and richness, while the dairy-free mini chocolate chips add delightful bursts of chocolate in every bite.
What You’ll Gather
- 6 tablespoons coconut flour – sifted to ensure a light texture.
- 6 tablespoons collagen powder – for added protein and a healthy boost.
- 5 tablespoons unsweetened cocoa powder – for that rich chocolate flavor.
- 1 1/2 teaspoons baking powder – to help the bread rise.
- 1/2 teaspoon sea salt – enhances the flavors.
- 3 large eggs – provides structure and moisture.
- 1 large egg white – helps with the bread’s lightness.
- 6 tablespoons honey – natural sweetener to balance the chocolate.
- 5 tablespoons natural smooth almond butter – for creaminess and healthy fats.
- 1 1/2 cups grated zucchini – tightly packed for moisture and nutrition.
- 6 tablespoons dairy-free mini chocolate chips – for those delightful chocolate bursts.
Before You Start: Equipment
- Mixing bowls – for combining ingredients.
- Whisk – to mix wet and dry ingredients thoroughly.
- Loaf pan – a standard 9×5 inch pan works best.
- Grater – for grating the zucchini.
- Rubber spatula – for folding in the chocolate chips and batter.
- Oven – preheated to ensure even baking.
Chocolate Paleo Zucchini Bread — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly and rises perfectly.
Step 2: Prepare Your Zucchini
Grate the zucchini using a grater and then tightly pack it into a measuring cup. This helps to incorporate just the right amount of moisture into the bread.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, sift together the coconut flour, collagen powder, cocoa powder, baking powder, and sea salt. Sifting helps to eliminate any lumps and ensures a smooth batter.
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, egg white, honey, and almond butter until smooth and creamy. Make sure there are no lumps of almond butter remaining.
Step 5: Mix It All Together
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the grated zucchini until evenly distributed.
Step 6: Add the Chocolate Chips
Fold in the dairy-free mini chocolate chips, ensuring they are evenly spread throughout the batter.
Step 7: Pour into the Loaf Pan
Pour the batter into a greased loaf pan and smooth the top with a spatula.
Step 8: Bake
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 9: Cool and Serve
Once baked, let the zucchini bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
How to Make It Lighter
- Substitute the almond butter with unsweetened applesauce for a lighter option.
- Reduce the amount of honey by half if you prefer a less sweet loaf.
- Use egg whites only, omitting the yolks for a lighter texture and fewer calories.
- Incorporate more grated zucchini if you want to enhance moisture without adding calories.
Problems & Prevention
While making this Chocolate Paleo Zucchini Bread is relatively straightforward, here are some common issues and how to prevent them:
- Too dense: Ensure you’re measuring your coconut flour correctly, as it can easily become compact. Sifting helps with this.
- Dry texture: If your bread turns out dry, it may be due to overbaking. Keep an eye on it in the last 10 minutes of baking.
- Not enough chocolate flavor: You can increase the amount of cocoa powder to 6 tablespoons if you want a more intense chocolate flavor.
- Sticking to the pan: Ensure you grease your loaf pan thoroughly with coconut oil or line it with parchment paper.
Freezer-Friendly Notes
This Chocolate Paleo Zucchini Bread is a fantastic make-ahead option! You can slice the loaf and wrap individual pieces in plastic wrap or aluminum foil. Store them in an airtight container or a resealable plastic bag. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop it in the toaster for a quick warm-up.
Top Questions & Answers
Can I use a different sweetener instead of honey?
Absolutely! You can substitute honey with maple syrup or agave nectar for a different flavor profile, keeping in mind that this might slightly alter the moisture content of the bread.
Will the zucchini bread taste like zucchini?
No, the flavor of the zucchini is quite mild and is masked by the rich chocolate flavor. You won’t even know it’s there, making it a great way to add veggies to your diet!
Can I add nuts or seeds to this recipe?
Yes, you can fold in some chopped nuts or seeds for added texture and crunch. Just be mindful of the total volume, as you don’t want to overcrowd the batter.
How do I know when the zucchini bread is done baking?
The best way to check is to insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter on it, give it a few more minutes in the oven.
The Takeaway
This Chocolate Paleo Zucchini Bread is a delightful fusion of health and indulgence, making it an excellent addition to your baking repertoire. With simple ingredients and straightforward steps, you can create a moist, rich, and chocolatey loaf that satisfies your sweet tooth while keeping your dietary goals in check. So preheat that oven, grab your zucchini, and get ready to enjoy a slice (or two) of this scrumptious bread. Happy baking!
Chocolate Paleo Zucchini Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a grater and then tightly pack it into a measuring cup.
- In a large mixing bowl, sift together the coconut flour, collagen powder, cocoa powder, baking powder, and sea salt.
- In a separate bowl, whisk together the eggs, egg white, honey, and almond butter until smooth and creamy.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the grated zucchini.
- Fold in the dairy-free mini chocolate chips.
- Pour the batter into a greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the zucchini bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- For a lighter option, substitute almond butter with unsweetened applesauce.
- Reduce honey by half for a less sweet loaf.
- Store slices wrapped in plastic wrap or aluminum foil in an airtight container for up to 3 months.
