Chocolate Zucchini Bread (Paleo Friendly)



  1. Preheat your oven to 350 F and line a medium loaf pan with parchment paper.
  2. In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt, set aside
  3. In a large bowl, whisk together the coconut oil, coconut sugar, eggs and vanilla until well combined and smooth.
  4. Add the dry ingredients to the wet until just moistened, fold in the shredded zucchini, then the chocolate chips.
  5. Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 25-30 minutes.
  6. Remove from the oven and cool on a wire rack for 10-15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely to room temperature on the wire rack before slicing.
  7. Store leftovers in the refrigerator for up to 5 days.