Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Gluten Free Chocolate Zucchini Bread (Paleo, Dairy Free)

    12 servings

    servings

    5 minutes

    active time

    1 hour 5 minutes

    total time
    Start Cooking

    Ingredients

    1½ cup grated zucchini (about 2 small or 1 large)

    1½ cup blanched almond flour

    ½ cup cocoa powder (unsweetened)

    1/2 cup coconut sugar

    1 tsp cinnamon

    1/2 tsp baking soda

    1/2 tsp sea salt

    2 large eggs (at room temperature)

    1/4 cup ghee (or coconut oil, melted and cooled)

    1 tsp vanilla extract

    1 cup semi-sweet chocolate chips (divided)

    Directions

    Preheat the oven to 350 degrees F, then grease and line an 8.5x4.5 inch loaf pan with parchment paper.

    Grate the zucchini and set aside without squeezing out the liquid.

    In a large bowl, combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt.

    In another bowl, whisk together eggs, ghee, and vanilla extract.

    Pour the egg mixture over the flour mixture, and mix until just combined and a thick batter is formed. It might seem dry, but the zucchini will add the moisture back into the bread.

    Fold in zucchini and 3/4 cup of the chocolate chips.

    Pour the batter in the prepared loaf pan and flatten out in an even layer. Top with the remaining 1/4 cup of chocolate chips.

    Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

    Cool for 15 minutes before removing the loaf to a cooling rack using the parchment paper hanging off the sides.

    Cool completely before slicing.

    Nutrition

    Serving Size

    1 slices - makes 12

    Calories

    246 kcal

    Total Fat

    18 g

    Saturated Fat

    7 g

    Unsaturated Fat

    4 g

    Trans Fat

    1 g

    Cholesterol

    38 mg

    Sodium

    171 mg

    Total Carbohydrate

    20 g

    Dietary Fiber

    4 g

    Total Sugars

    11 g

    Protein

    6 g

    12 servings

    servings

    5 minutes

    active time

    1 hour 5 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    1½ cup grated zucchini (about 2 small or 1 large)

    1½ cup blanched almond flour

    ½ cup cocoa powder (unsweetened)

    1/2 cup coconut sugar

    1 tsp cinnamon

    1/2 tsp baking soda

    1/2 tsp sea salt

    2 large eggs (at room temperature)

    1/4 cup ghee (or coconut oil, melted and cooled)

    1 tsp vanilla extract

    1 cup semi-sweet chocolate chips (divided)

    Directions

    1

    Preheat the oven to 350 degrees F, then grease and line an 8.5x4.5 inch loaf pan with parchment paper.

    2

    Grate the zucchini and set aside without squeezing out the liquid.

    3

    In a large bowl, combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt.

    4

    In another bowl, whisk together eggs, ghee, and vanilla extract.

    5

    Pour the egg mixture over the flour mixture, and mix until just combined and a thick batter is formed. It might seem dry, but the zucchini will add the moisture back into the bread.

    6

    Fold in zucchini and 3/4 cup of the chocolate chips.

    7

    Pour the batter in the prepared loaf pan and flatten out in an even layer. Top with the remaining 1/4 cup of chocolate chips.

    8

    Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

    9

    Cool for 15 minutes before removing the loaf to a cooling rack using the parchment paper hanging off the sides.

    10

    Cool completely before slicing.