There’s something utterly delightful about a warm slice of homemade bread, especially when it’s bursting with the rich flavors of chocolate. Today, we’re diving into a scrumptious recipe for Paleo Zucchini Bread with Chocolate Chips. This bread is not only moist and decadent but also packed with wholesome ingredients that keep it aligned with a Paleo lifestyle. With the perfect balance of sweetness and the indulgence of chocolate, it’s a fantastic way to enjoy your veggies and satisfy your sweet tooth at the same time!
Why This Recipe Is Reliable
This recipe is a staple in my kitchen because it combines simplicity with deliciousness. You can whip it up in under an hour, and it requires minimal ingredients that you likely already have on hand. The use of zucchini ensures the bread stays moist, while the dark chocolate adds a touch of richness. Plus, it’s gluten-free, grain-free, and made with natural sweeteners, making it a guilt-free treat for breakfast or a midday snack.
Ingredient Rundown
Let’s take a closer look at the ingredients that make this Paleo Zucchini Bread with Chocolate Chips a true delight:
- 1 cup shredded zucchini – About 1 medium zucchini; this keeps the bread moist and adds nutrients.
- 1 large ripe banana – Acts as a natural sweetener and adds to the bread’s moisture.
- 6 large eggs – Room temperature eggs provide structure and richness.
- 3 tablespoons pure maple syrup – I recommend Grade B for its deeper flavor.
- 2 tablespoons coconut oil – Melted and cooled; it adds healthy fats and moisture.
- 1 teaspoon pure vanilla extract – For a sweet, aromatic flavor.
- ¾ cup coconut flour – A gluten-free alternative that gives the bread its structure.
- 1 ½ teaspoons ground cinnamon – Adds warmth and depth of flavor.
- ½ teaspoon baking soda – Helps the bread rise.
- ½ teaspoon ground nutmeg – A warm spice that complements the other flavors.
- ½ teaspoon kosher salt – Enhances all the flavors.
- 4 ounces dark chocolate – Chopped into chunks or use dark chocolate chips; for a completely Paleo option, choose a dairy-free brand like Enjoy Life.
What’s in the Gear List
To make this delicious Paleo Zucchini Bread with Chocolate Chips, you will need the following equipment:
- Mixing bowls – For combining ingredients.
- Whisk – To ensure everything is well blended.
- Spatula – For folding in the chocolate and zucchini.
- Loaf pan – A standard 9×5 inch pan works perfectly.
- Oven – Preheated to ensure even baking.
- Grater – For shredding the zucchini.
Make Paleo Zucchini Bread with Chocolate Chips: A Simple Method
Ready to bake? Here’s how to create your delicious Paleo Zucchini Bread with Chocolate Chips in just a few easy steps.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures a perfect baking environment.
Step 2: Prepare Your Zucchini
Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean dish towel and squeeze out excess moisture. This step is crucial for preventing a soggy loaf.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed banana, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk together until smooth and well combined.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the coconut flour, ground cinnamon, baking soda, ground nutmeg, and kosher salt. Make sure there are no lumps.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Fold in Zucchini and Chocolate
Gently fold in the shredded zucchini and 3 ounces of the dark chocolate chunks, reserving 1 ounce for topping.
Step 7: Pour into Loaf Pan
Pour the batter into a greased loaf pan, smoothing the top. Sprinkle the reserved chocolate chunks on top for an extra chocolatey finish.
Step 8: Bake
Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Step 9: Cool and Slice
Once done, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Dietary Swaps & Alternatives
If you need to make substitutions for specific dietary needs, consider the following:
- Egg-free option: Replace the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for a few minutes to thicken).
- Nut-free: You can use sunflower seed butter instead of chocolate or omit it completely.
- Sweetener alternatives: You can substitute honey or agave syrup for maple syrup if preferred.
Chef’s Rationale
I love this Paleo Zucchini Bread with Chocolate Chips because it combines the best of both worlds—health and indulgence. The zucchini not only adds moisture but also sneaks in some veggies without compromising on taste. The banana and maple syrup provide natural sweetness, so there’s no need for refined sugars. It’s a perfect breakfast option or a delightful afternoon snack alongside a cup of tea or coffee.
Storage & Reheat Guide
To keep your Paleo Zucchini Bread with Chocolate Chips fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, simply pop a slice in the toaster or microwave for a few seconds until warmed through. Enjoy it fresh or toasted for a delightful treat!
Reader Q&A
Can I use regular flour instead of coconut flour?
Unfortunately, regular flour won’t work in this recipe since it’s designed to be gluten-free. Coconut flour has unique properties and absorbs more liquid, so it’s essential for the texture of the bread.
What can I substitute if I don’t have maple syrup?
You can use honey or agave syrup as an alternative sweetener. Just keep in mind that it may slightly alter the flavor profile.
Is this bread suitable for freezing?
Yes! This Paleo Zucchini Bread with Chocolate Chips freezes very well. Just slice it first and store in an airtight container or freezer bag, separating the slices with parchment paper for easy access.
Can I add nuts to this recipe?
Absolutely! Feel free to fold in some chopped walnuts or pecans for added texture and flavor. Just remember to adjust the quantity of chocolate chips if you prefer a less sweet bread.
Serve & Enjoy
Now that you’ve mastered this delicious Paleo Zucchini Bread with Chocolate Chips, it’s time to serve and enjoy! Slice it up and pair it with your favorite spread or enjoy it plain. This bread is perfect for sharing at brunch or as a sweet treat during the week. Your friends and family will be asking for seconds, and you can feel good knowing you’ve made something wholesome and delicious!
Paleo Zucchini Bread with Chocolate Chips
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grate the zucchini and squeeze out excess moisture using a dish towel.
- Step 3: In a large mixing bowl, combine the mashed banana, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.
- Step 4: In another bowl, whisk together the coconut flour, ground cinnamon, baking soda, ground nutmeg, and kosher salt.
- Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Step 6: Gently fold in the shredded zucchini and 3 ounces of dark chocolate chunks.
- Step 7: Pour the batter into a greased loaf pan and sprinkle reserved chocolate on top.
- Step 8: Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Step 9: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to a week or freeze slices for up to 3 months.
- For a nut-free option, use sunflower seed butter instead of chocolate.
