This Paleo Chocolate Zucchini Bread might just fool you for chocolate cake- Yep, it’s that delicious! The zucchini provides additional nutrients and creates a rich, moist cake-like texture. I love this recipe because it is a completely guilt-free sweet treat. It pairs great with a fresh cup of coffee in the morning or hot cinnamon tea at night!
1 cup cassava flour
1/2 cup cacao powder
1/2 cup coconut sugar
2 tbs grass-fed collagen
1 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
1 tsp apple cider vinegar
1 cup finely shredded zucchini, squeeze out excess water*
1/3 cup coconut oil, melted
1/2 cup nut milk
1 tsp vanilla extract
Optional: dairy free dark chocolate chips!
Preheat your oven to 350°F and line a loaf pan with parchment paper. Set aside.
Whisk eggs in a large bowl. Add the vanilla, coconut oil, and milk. Mix well, then add the shredded zucchini.
Add all the dry ingredients to the wet mixture. Use a spatulta to gently combine. Add dark chocolate chips.
Pour your batter into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out clean.
Let cool before slicing. Serve!
*Finely shred the zucchini into a bowl lined with a paper towel. In small batches, squeeze out the excess water into the sink. Repeat until all zucchini is shredded.