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Paleo Chocolate Zucchini Bread (AIP, Egg free)


Ingredients

Units Scale

Instructions

  1. Preheat the oven to 400 F and line a loaf pan with parchment paper
  2. In a large mixing bowl add in the zucchini, coconut flour, and carob/cocoa powder and stir to evenly combine. Next add the coconut oil, honey, baking soda, and cinnamon and mix.
  3. For the gelatin eggs, add the water to a small sauce pot and slowly sprinkle the gelatin into the water. You don’t want any clumps. Allow it to bloom over 2-3 minutes
  4. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  5. Vigorously whisk the gelatin egg until it becomes frothy
  6. Add the gelatin egg to the mixture immediately and combine
  7. Pour the batter into the lined loaf pan and smooth out the top with a spoon. Top with chocolate chips if desired.
  8. Bake in the oven for 40-45 minutes
  9. Allow to cool completely until cutting. The bread will crumble unless it’s given time to cool and set. I recommend cooling in the fridge overnight.
  10. Once cooled, carefully slice and enjoy!
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