Paleo Chocolate Chip Zucchini Bread
Serves: 12 Slices
  • 2 cups shredded zucchini (from 2 medium or 3 small zucchini)
  • ½ cup coconut flour
  • ⅓ cup arrowroot flour or tapioca flour
  • ½ tsp. baking soda
  • 4 eggs (no egg substitutes)
  • ¼ cup plus 1 Tbs. coconut oil or ghee, melted
  • 1 tsp. vanilla extract
  • ¼ cup maple syrup
  • ½ tsp. apple cider vinegar or lemon juice
  • ⅓ cup chocolate chips
  • ⅓ cup chopped pecans
  1. Preheat the oven to 350. Grease a 9x9 square baking dish, then line the bottom with unbleached parchment paper (available here ). Grease the paper as well.
  2. After grating the zucchini, place it in a kitchen towel (don’t use your best one, it may discolor slightly). Wring out as much moisture from the zucchini as you can.
  3. In a bowl, whisk together the dry ingredients. Then add all the remaining ingredients, including the zucchini, and stir just until combined.
  4. Pour into the prepared pan and bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Cool before removing from the pan and slicing.
  5. For best results, store in the fridge for a few days.
Recipe by Empowered Sustenance at