Paleo Dark Chocolate Chip Zucchini Bread

Yes, this is as good as it looks. And yes, it's also decently healthy (aside from the chocolate part). This is my dark chocolate chip zucchini banana bread, and it's gluten free, grain free, dairy free, and absolutely delicious - even for breakfast if you feel so inclined. I make my regular banana bread so darn often that I decided I needed to try something new this time around. And although it's not as amazing as my original banana bread, this version is a great twist on the original recipe.

Zucchini is super high in fiber and low in calories, making it a great food to incorporate into any recipe. It's also rich in potassium, just like bananas, so you're really getting your fill with this recipe. I used coconut flour, as usual, which is also super high in fiber and even better, low in carbs. But really, how good is this recipe!? This bread is also sweetened naturally (aside from the chocolate chips which are totally optional), and fulfills my constant dessert craving that I have throughout the day. Luckily, I don't feel guilty snacking on this one, which is exactly why I make recipes like this!

Recipe:

• 1 cup organic shredded zucchini, or about 1 medium sized zucchini
• 1 large ripe banana, mashed up
• 6 organic eggs
• 3 tbsp REAL maple syrup, or raw honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 2 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt (I used pink Himalayan)
• 1/2 to 1 cup dark chocolate chips (optional, depending on your preference)

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Squeeze the excess water out of the shredded zucchini either in a paper towel or dish towel.
3. Throw everything together in a food processor (minus the chocolate chips) on low until well mixed.
4. Fold in about 2/3 of the chocolate chips to the mixture.
5. Pour mixture in to a greased (I used ghee), 8x8 pan, and sprinkle the remaining chocolate chips on top.
6. Bake at 350 degrees for about 30-40 minutes, or until the top is nicely browned and you can insert a toothpick in the middle and it comes out clean.

Paleo Dark Chocolate Chip Banana Bread

Heavenly is the only word I can use to describe this. It is the most amazing banana bread I think I've ever had, and yet its paleo, refined sugar free, and so perfectly moist. It's also the perfect way to get rid of your old bananas... I have this weird thing about only eating ones that are slightly green, so I end up having a lot of old brown bananas often. 

Whenever I bake, I try to substitute gluten free flours and refined sugar substitutes. Coconut flour is one of my favorite ingredients - it makes the best cookies, best pancakes, and now the best banana bread. There is a ton of coconut in this recipe, but you can't even tell. It's really quite healthy to be honest. You could probably have a piece for breakfast if you really wanted...

Ingredients:

• 6 large eggs (get organic!)
• 1/3 cup coconut milk (canned)
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/4 cup coconut oil (melted)
• 3/4 cup coconut flour
• 1/2 cup almond flour
• 1.5 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup ripe, mashed bananas (about 2 bananas)
• 1/2 cup dark chocolate chips (or whatever add in you want)

Recipe:

• Preheat the oven to 350 degrees, and grease a baking pan (I'd use butter or ghee). 
• Place all the ingredients in a food processor and blend until smooth. Another option would be to put them all in a bowl and use a hand mixer.
• Bake for 45-50 minutes or until when you insert a toothpick it comes out clean. Cool for about 10 minutes and enjoy!

*Adapted from Meaningful Eats