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Paleo Chocolate Zucchini Banana Bread

Sandra Giraldo

Paleo Chocolate Zucchini Banana Bread
It's time to use those ripe bananas and the zucchinis you've had in the fridge for a while.
This Paleo bread is delicious, easy to make and will disappear very fast, at least it didn't last long here. 
This recipe is free of processed sugar, it's sweetened with bananas and a very small amount of maple syrup that you can leave out if you want, If you're using chocolate chips that have sweetener you really don't need the maple syrup.
This bread is made with our Spiced blend (I love spices in zucchini bread), but you can use any of our unsweetened varieties. This chocolate zucchini banana bread is free of dairy, gluten, grains, soy and processed sugar, a delicious and healthier alternative to the traditional zucchini bread.
Chocolate Paleo Zucchini Banana Bread
1 medium zucchini grated
1 cup almond flour
1/3 cup coconut flour 
1 tsp baking soda
1/4 tsp salt
3 large bananas overripe will be better
2 eggs
3 tbsp maple syrup 
1/4 cup coconut oil
2 tsp vanilla extract
2 tsp apple cider vinegar
1/2 cup chocolate chips or chocolate chunks


  1. Preheat oven to 350 F. and grease a medium loaf bread pan (or you can use a cake tin) with coconut oil. (I used a silicon pan)

  2. Place the almond flour, coconut flour, Cacao mix, baking soda, and salt in a mixing bowl and combine so there are no lumps. 

  3. Place the zucchini onto a tea towel or a few sheets of paper towel, wrap it up in the towel and squeeze out the excess moisture. Then add the zucchini to the flour mix.

  4. In a food processor, process  the bananas to a puree. Add in the eggs, maple syrup, coconut oil, vinegar and vanilla and process all together.

  5. Add the dry ingredients to the wet mix and combine to form a thick batter. It should be quite thick.
  6. Add chocolate chips and combine
  7. Scoop the mixture into your baking pan and smooth out evenly.

  8. Bake the loaf for approximately one hour, it can be more or less depending on your oven. The top should be dark brown and will feel just firm in the middle. Keep an eye on the it, if you see it's burning on the top cover it with parchment paper.

  9. Allow the cake to cool to room temperature before slicing. Store in the fridge for up to a week or freeze slices for a longer life. 

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