Bread - Chocolate Zucchini from Down South Paleo - Grain-Free

Prep Time

15 min




4 pastured eggs
1 banana
2 tablespoons cacao powder
1/4 cup (60 ml) pure maple syrup
1/2 cup (60 grams) coconut flour
1 teaspoon baking soda
1 tablespoon coconut oil, melted
1/4 teaspoon sea salt
1 teaspoon (3 grams) ground cinnamon
1/4 teaspoon ground nutmeg
1 medium zucchini, shredded
1/2 cup (90 grams) dairy-free chocolate chips (optional- I opted!)


Preheat the oven to 350°F (180°C, or gas mark 4)

In a blender, combine all the ingredients except the shredded zucchini and optional chocolate chips. 

Blend well until combined and then pour the batter into a mixing bowl. The batter will thicken slightly over the next few minutes. 

Fold in the shredded zucchini and chocolate chips (if using) and stir well. 

Pour the mixture into a greased loaf pan (glass preferred) and bake for about an hour, or until a toothpick inserted into the center comes out clean. 

Let cool, then gently pry it away from the sides of the pan and invert onto a plate. Invert again. 

Slice and serve warm.


Incredibly simple to make (hello, blender!) and I even had all of the ingredients on hand. (Gotta love that!) And of course it made the house smell amazing, and tastes spectacular. Perfect with tea, and a great way to use up your summer zucchini harvest!