When it comes to enjoying a slice of rich, moist, and decadent chocolate bread, nothing beats this Chocolate Zucchini Bread. This recipe is not only gluten-free, grain-free, and dairy-free, but it’s also incredibly rich, thanks to a perfect blend of almond flour, tapioca flour, coconut flour, and cacao powder. Whether you’re following a Paleo diet or just looking for a healthier alternative to traditional chocolate bread, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe
1. Rich and Decadent: The combination of almond flour and cacao powder ensures that this bread is full of deep, chocolatey flavor, while the zucchini adds moisture without compromising the taste.
2. Nutrient-Dense: Almond flour provides healthy fats and protein, while zucchini adds a dose of vitamins and minerals. Plus, with no refined sugar, this bread is naturally sweetened with maple syrup.
3. Perfect for Special Diets: This recipe is a lifesaver for those on gluten-free, grain-free, and dairy-free diets. It’s also a great option for anyone following a Paleo lifestyle.
4. Simple and Easy to Make: With just a handful of ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
Let’s dive into the details and make this delicious chocolate zucchini bread!
Ingredients:
Understanding the role of each ingredient will help you appreciate how they come together to create this delicious bread.
Dry Ingredients
- Almond Flour (1 ½ cups): Almond flour is a key ingredient in this recipe, providing a rich, nutty flavor and a moist crumb. It’s also a great source of protein, healthy fats, and vitamin E, making it a nutritious choice.
- Tapioca Flour (½ cup): Tapioca flour helps to give the bread a light and fluffy texture. It acts as a binder, providing the elasticity needed in gluten-free baking.
- Coconut Flour (¼ cup): Coconut flour is another gluten-free alternative that adds a slight sweetness and additional fiber. It helps to absorb moisture, balancing out the wet ingredients.
- Cacao Powder (½ cup): Cacao powder is the star of this recipe, giving the bread its rich chocolate flavor. Unlike regular cocoa powder, cacao is less processed and retains more of its natural antioxidants.
- Baking Soda (1 teaspoon): Baking soda helps the bread rise, ensuring a fluffy and tender crumb.
- Cinnamon (1 teaspoon): Cinnamon adds warmth and depth to the flavor profile of the bread, perfectly complementing the chocolate.
- Kosher Salt (½ teaspoon): A pinch of salt enhances the flavors and balances the sweetness in the bread.
- Chocolate Chips (1 cup): Chocolate chips add bursts of gooey, melty chocolate throughout the bread, making each bite irresistible.
Wet Ingredients
- Eggs (3)
- Applesauce (½ cup)
- Maple Syrup (¼ cup)
- Apple Cider Vinegar (1 tablespoon)
- Grated Zucchini (1 ½ cups)
Step-by-Step Instructions
Now that you know what goes into this amazing bread, let’s walk through the process of making it.
1. The first step is to preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly and rise properly.
2. In a large mixing bowl, add the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, cinnamon, and kosher salt. Stir these ingredients together until they are well combined. This step ensures that the baking soda and spices are evenly distributed throughout the batter.
3. In a separate bowl, whisk together the eggs, applesauce, maple syrup, and apple cider vinegar. Make sure the mixture is smooth and well combined.
4. Grate the zucchini using a box grater or a food processor. After grating, place the zucchini in a nut milk bag or a clean kitchen towel and squeeze out the excess water. This step is crucial because it prevents the bread from becoming too wet and soggy.
5. Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture until the batter is well mixed. The batter should be thick but not too dry.
6. Stir ¾ cup of the chocolate chips into the batter. This ensures that the chocolate chips are evenly distributed throughout the bread.
7. Grease an 8.5 x 4.5-inch loaf pan with coconut oil or line it with parchment paper. Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the remaining ¼ cup of chocolate chips on top of the batter.
8. Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If the toothpick comes out with wet batter, continue baking and check again in a few minutes.
9. Once the bread is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely. This step allows the bread to set and makes it easier to slice.
Once cooled, slice the bread and enjoy! This Paleo Chocolate Zucchini Bread is perfect for breakfast, a snack, or even dessert.
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Tips for Perfect Paleo Chocolate Zucchini Bread
- 1. Don’t Skip Squeezing the Zucchini: Zucchini holds a lot of water, which can make your bread too moist. Be sure to squeeze out as much water as possible before adding it to the batter.
- 2. Measure Your Flours Correctly: For best results, spoon the flours into your measuring cup and level off the top with a knife. This helps to avoid packing too much flour into the cup, which can result in a dense loaf.
- 3. Use Room Temperature Eggs: Room-temperature eggs mix more easily with other ingredients and help the bread to rise more evenly.
- 4. Let the Bread Cool Completely: It’s tempting to slice into the bread while it’s still warm, but allowing it to cool completely will make it easier to slice and will help the flavors to fully develop.
Variations and Substitutions
- 1. Nut-Free Option: If you’re allergic to nuts or need a nut-free option, you can try substituting the almond flour with sunflower seed flour. Keep in mind that this may slightly alter the taste and texture.
- 2. Sweetener Alternatives: If you don’t have maple syrup on hand, you can use honey or agave syrup instead. Each will bring its own unique flavor to the bread.
- 3. Add-Ins: Feel free to customize this bread by adding in some chopped nuts, dried fruit, or even a handful of shredded coconut. These add-ins can enhance the texture and flavor of the bread.
- 4. Double the Recipe: This recipe can easily be doubled if you want to make an extra loaf to freeze or share with friends and family.
Storage and Freezing
Storing: Store the bread in an airtight container at room temperature for up to 3 days. If you live in a warm or humid climate, it’s best to store the bread in the refrigerator to prevent it from spoiling.
Freezing: This bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. To enjoy, simply thaw the bread at room temperature or warm it up in the oven.
Nutritional Information
Here’s a rough estimate of the nutritional information for one slice of this Paleo Chocolate Zucchini Bread:
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 140mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 5g
This nutritional breakdown makes this bread a healthier choice compared to traditional chocolate bread. It’s lower in sugar, higher in fiber, and packed with healthy fats.
Final Thoughts
This Super Moist Gluten-free Chocolate Zucchini Bread is a delicious and healthier way to satisfy your chocolate cravings. Whether you’re looking for a nutritious breakfast option, a snack, or a dessert, this bread has you covered. It’s rich, moist, and full of flavor, with the added bonus of being gluten-free, grain-free, and dairy-free. Plus, it’s easy to make and perfect for those on a Paleo diet.
Give this recipe a try, and it’s sure to become a staple in your baking repertoire. Enjoy every slice!
