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Angie’s Recipe of the Day: Chocolate Chip Zucchini Paleo Bread

Angie’s Recipe of the Day: Chocolate Chip Zucchini Paleo Bread

Chocolate Chip Zucchini Paleo Bread

Tools You’ll Need:

  •        2 mini bread pans
  •        Mixing bowl
  •        Spatula
  •        Measuring cups
  •        Measuring spoons
  •        Whisk
  •        Toothpick

Ingredients:

  •        2 cups almond flour
  •        ¼ cup cocoa powder
  •        ¼ teaspoon sea salt
  •        ½ teaspoon baking soda
  •        1 medium zucchini, grated
  •        1/3 cup honey
  •        2 tablespoons unsweetened almond milk
  •        ¼ teaspoon vanilla extract
  •        3 eggs (must include yolks), whisked
  •        2 tablespoons coconut oil
  •        ¼ cup dark chocolate chips (to top)

Steps:

  1. Preheat oven to 350 degrees
  2. Mix dry ingredients (almond flour, cacao powder, sea salt and baking soda) and set aside.
  3. Mix wet ingredients (honey, almond milk, vanilla extract, eggs and coconut oil) and set aside.
  4. Incorporate dry and wet ingredients. Mix well.
  5. Fold in zucchini to your mix.
  6. Pour mixture, equally divided, into your two mini bread pans.
  7. Sprinkle 1/8 cup of chocolate chips on top of the mixture in each of the bread pans.
  8. Bake for 40 minutes (make sure you do a toothpick test to see if bread is done once those 40 minutes have passed).
  9. Let cool and enjoy(Note: I personally like to refrigerate my bread overnight and enjoy the next day, as mixture has solidified and bread stays put when sliced).

* Yields two mini breads (6 slices per mini bread)

* Nutritional Information (per mini slice): 165 calories; 11g fat; 14g carbohydrates; 5g protein

Recipe Courtesy of amazingpaleo.com

 

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