Paleo Chocolate Chip Zucchini Bread Yield: 8×8 pan
Prep time: 20 min. Cook time: 30 min. Total time: 50 min. plus time to cool
1 cup shredded zucchini
1 large ripe banana
6 large eggs
3 tbsp. pure maple syrup
2 tbsp. coconut oil, melted and cooled
1 tsp. pure vanilla extract
3/4 cup coconut flour
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. kosher salt
4 oz dark chocolate chips
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8×8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
Place the shredded zucchini between two paper towels and squeeze out as much water as possible.
In a large bowl, mash the bananas and whisk the eggs, maple syrup, coconut oil, and vanilla. Mix in the coconut flour, cinnamon, baking soda, nutmeg, and salt. Stir until evenly combined. Note: the batter will be thick. Stir in the shredded zucchini and chocolate chips. Pour the batter into the pan. Sprinkle the remaining chocolate chips on top.
Bake for 30-35 minutes until the top is golden and firm. Remove from the oven and let cool for 30 minutes.