1 cup shredded zucchini
6 large eggs at room temperature
1 large ripe banana, mashed
3 tablespoons pure maple syrup
2 tablespoons coconut oil, melted and cooled Beth used melted butter
1 teaspoon pure vanilla extract
3/4 cup coconut flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
4 ounces dark chocolate, chopped into chunks or dark chocolate chips (to keep the bread completely paleo, use a dairy-free chocolate such as Enjoy Life)Beth used sugar free chocolate chips
1. Place a rack in the center of your oven and preheat the oven 350F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
2. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside.
3. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini, then fold in 2/3 of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
4. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.
This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
Store leftovers at room temperature for up to 5 days.
Coconut flour has very particular baking qualities and cannot be substituted.