Chocolate-studded zucchini bread bliss! This moist, fluffy almond flour zucchini bread has perfect texture and warm and inviting flavor!
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Preheat your oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Whisk together the coconut milk, eggs and vanilla in a mixing bowl until well-combined. Add in the rest of the ingredients except for the grated zucchini and chocolate chips and stir until combined. Then stir in the grated zucchini and chocolate chips!
Pour the batter into the parchment-lined loaf pan and smooth it into an even layer. If you’d like, you can top it with more chocolate chips. Cover the loaf pan with aluminum foil.
Bake on the center rack of the preheated oven for 40 minutes, then remove the foil and bake for another 10 to 25 minutes, or until the bread is deeply golden-brown on top and tests clean. Quick breads such as this are fully cooked when they reach an internal temperature of 190 to 200 degrees Fahrenheit in the center. You can use an instant read thermometer to check the internal temperarure for doneness if you'd like.
Allow the bread to cool for at least 30 minutes before slicing and serving.
Serving: 1of 10, Calories: 404kcal, Carbohydrates: 39g, Protein: 13g, Fat: 22g, Fiber: 5g, Sugar: 25g
Course: Quick Breads
Cuisine: American
Keyword: almond flour zucchini bread, best zucchini bread, chocolate chip zucchini bread, coconut sugar, dairy free, gluten free, grain free, paleo zucchini bread, refined sugar free
Author: Julia