Almond Flour Double Chocolate Zucchini Bread
This Almond Flour Double Chocolate Zucchini Bread is a deliciously moist treat that sneaks veggies into your diet while satisfying your chocolate cravings!
Equipment
- Mixing bowls
- Whisk
- Spatula
- Loaf Pan
- Oven
- Grater
Ingredients
- 3 large eggs
- 1 cup pure maple syrup
- 1/2 cup avocado oil
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 cups super fine almond flour
- 1/2 cup tapioca flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon sea salt
- 1 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a 9x5-inch loaf pan with avocado oil or line it with parchment paper.
- In a large mixing bowl, whisk together the eggs, maple syrup, avocado oil, and vanilla extract until well combined.
- Fold in the grated zucchini into the wet mixture until evenly distributed.
- In another bowl, combine almond flour, tapioca flour, cocoa powder, baking powder, ground cinnamon (if using), and sea salt. Mix well.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly and refrigerate for up to a week.
- This bread can be frozen for up to 3 months; reheat in the microwave before serving.