Grain Free, Dairy Free, Paleo Chocolate Chunk Zucchini Bread

Recipe by Nora @ A Clean Bake

Ingredients:

• 4 large eggs
• 1/4 cup/60ml/2 oz mild oil (like virgin coconut, canola or grapeseed)
• 2 teaspoons vanilla extract
• 1 teaspoon white or apple cider vinegar
• 2 1/2 cups/355g/12.5 oz shredded fresh zucchini, measured lightly packed
• 3/4 cup/75g/2.6 oz blanched almond flour
• 1/4 cup/25g/0.7 oz + 1.5 Tablespoons/10g/0.3 oz coconut flour
• 1/4 cup/30g/1 oz tapioca flour
• 1/2 cup/90g/3 oz Natvia
• 2 teaspoons cinnamon
• 3/4 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cups/135g/4.7 oz dark chocolate chunks, plus more for garnish (dairy free and/or sugar free if desired)

Instructions:

1. Preheat the oven to 350F. Grease or spray an 8.5" loaf pan and set aside.
2. In a large mixing bowl, whisk the eggs, then whisk in the oil, vanilla, and vinegar.
3. Stir in the shredded zucchini, then set aside.
4. In a medium mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, cinnamon, baking soda and salt.
5. Add the dry mixture to the wet mixture and whisk thoroughly to combine. Fold in the chocolate chunks.
6. Pour the batter into the prepared loaf pan and smooth into an even layer.
7. Bake for 70-80 minutes until the top is golden brown and firm to the touch, and a tester comes out relatively clean (there may be a few small crumbs and some gooey chocolate on it, but that's ok).
8. Cool for 15-30 minutes in the pan before turning out onto a rack to cool completely.

1. Use dairy free chocolate chunks if necessary.
2. If you'd like to make these in mini loaf pans, you'll need 4, and they will bake for around 45 minutes.
3. Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer, wrapped tightly, for up to 3 months.
4. Yield: One 8.5" loaf