This Paleo Chocolate Chip Zucchini Bread Recipe is gluten-free, nut-free, dairy-free, Paleo and the perfect snack to have around while the kids are home for summer holidays. 

In our part of the world, fresh, local zucchini’s are showing up at farmer’s markets in abundance.

And although we love this Paleo Chocolate Chip Zucchini Bread Recipe, we also love to eat in-season zucchinis other ways as well.

We love to eat zucchinis…

• Cut them up and add them to salads for a wonderful crunch.
• As zucchini “chips” (which do not last long in our house).
• In zucchini latkes which we enjoy for breakfasts topped with an egg.

We also love to eat them baked into a warm, delicious and moist bread which can be a feat when you are following a Paleo philosophy and dealing with a nut allergy.

This recipe took some work.  Baking while following a Paleo philosophy and dealing with a nut allergy, has its challenges.

But…after some trial and error, this Paleo Chocolate Chip Zucchini Bread Recipe turned out amazing.    

It is so moist and not too sweet.  We like it toasted and served with grass-fed butter for a decadent snack or sometimes for breakfast. 

If it lasts long enough, I usually keep it in the fridge to keep it moist.

This will be a great snack to send to school when my girls return in September.  If you are like me and do some batch baking on the weekend for the upcoming week, you should also try my Simply Delicious Strawberry Rhubarb Muffin Recipe, my favourite Vegan Coconut Macaroons or The Best Paleo, Nut-Free Chocolate Chip Cookies.

Paleo Chocolate Chip Zucchini Bread

Ingredients:

1 medium organic zucchini

6 organic, pastured eggs

1 large ripe banana

3 tablespoons pure maple syrup 

2 tablespoons coconut oil, softened

8 dried dates, warmed with 2 tablespoons of water

1 tablespoon pure vanilla extract

3/4 cup coconut flour

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/8 teaspoon sea salt

3/4 cup of chocolate chips (We use enjoy life which are free of the top 8 allergens)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using a food processor, using the grater attachment, grate the zucchini.
3. Place the zucchini on two paper towels and squeeze all of the water out of it and put it aside.
4. In a small glass bowl, put the dates and water and microwave until the dates are warm and soft, approximately 40 seconds.
5. Mash them with a fork.
6. Change the blade of the food processor to regular blade.
7. Add in the eggs, banana, maple syrup, coconut oil, dates, vanilla extract and process until mixed.
8. Then add in the coconut flour, baking soda, cinnamon, salt and pulse to combine.
9. Remove the blade and fold in the drained zucchini and chocolate chips.
10. Line a bread pan with parchment paper and put the dough into the pan.  Use a knife to spread it evenly throughout the pan. 
11. Sprinkle with a few extra chocolate chips (optional) or top with thin slices of banana.
12. Bake for 50-60 minutes.  Test for doneness by piercing the middle of the bread with a wooden skewer.  It should come out clean.  If not put back in and test again in 5 minutes.
13. Remove from oven and allow to cool on a cookie cooling rack.
14. Wait until the bread has cooled down to remove from the pan.
15. Serve with pieces of grass-fed butter.

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