Paleo Chocolate Zucchini Bread

A tasty and allergy-free treat is this Paleo Chocolate Zucchini Bread. Made with almond and coconut flours, it's sweetened with honey and has a ton of dairy-free chocolate chips and grated zucchini. Ideal for an allergy- and paleo-conscious diet!

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini, excess moisture squeezed out
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan with coconut oil

In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt

In a separate bowl, beat the eggs, then add honey, melted coconut oil, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until thoroughly combined

Fold in the grated zucchini and chocolate chips

Transfer the batter into the greased loaf pan and smooth the top

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack

Slice and enjoy!