Baked Goods Breakfast Coconut Oil Desserts Tapioca Starch

Paleo Chocolate Chip Zucchini Bread

Pale0 Chocolate Chip Zucchini Bread

Made with Native Forest Organic Virgin Coconut Oil by @delight.fuel

A deliciously moist, gluten-free & paleo chocolate chip zucchini bread with just the right amount of sweetness and tons of flavor.

This delicious better-for-you zucchini bread comes together with a base of Let’s Do Organic Tapioca Starch and almond flour.

Chocolate chips add the perfect touch of sweetness to the regular zucchini bread.

This recipe is incredibly easy to make!

Simply add the dry ingredients to one bowl and the wet to the other and combine.

The chocolate chips are optional, feel free to omit them to make regular banana bread.

Native Forest Organic Virgin Coconut Oil is being used in place of butter, making this recipe dairy-free.

Slice the loaf and enjoy!

  • 4 whole organic eggs
  • 3 ripe bananas, mashed
  • 1/3 cup coconut sugar
  • 2 tbsp Native Forest Organic Virgin Coconut Oil, melted
  • 1 cup shredded zucchini, drained
  • 1/3 cup chocolate chips, stevia sweetened/paleo (sub with semi-sweet chocolate chips)
  • 2 1/2 cup blanched almond flour
  • 1/2 Let’s Do Organic Tapioca Starch
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
  2. In a large bowl whisk mashed bananas, eggs, coconut sugar and coconut oil.
  3. In a separate bowl combine almond flour, tapioca starch, baking soda, baking powder, cinnamon and salt.
  4. Stir dry ingredients into wet ingredients until just combined. Make sure not to overmix.
  5. Fold in the drained zucchini and chocolate chips and pour mixture into the lined loaf pan.
  6. Bake in the oven for about 45-50 minutes until golden brown or a toothpick comes out clean.
  7. Let cool before serving and ENJOY!
  8. Store leftovers in an airtight container in the refrigerator for up to two days.

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