Paleo Chocolate Zucchini Bread (AIP, Egg free)

Health Highlights

Ingredients

2 cup	Zucchini (shredded; (squeezed to remove excess liquid))
1 cup	Coconut flour
1/3 cup	Cocoa powder, unsweetened (or carob for AIP)
1/3 cup	Coconut oil
1/4 cup	Honey
1/2 tsp	Baking soda
1 tsp	Cinnamon
1 pinch	Sea Salt
1/4 serving (60 chips)	Lily’s Dark Chocolate Baking Chips (Soy & dairy free; chips (optional... omit for AIP))
3 tbsp	Gelatin dry powder, unsweetened (or 3 eggs if tolerated)
3/4 cup	Water

Preheat the oven to 400 F and line a loaf pan with parchment paper
In a large mixing bowl add in the zucchini, coconut flour, and carob/cocoa powder and stir to evenly combine. Next add the coconut oil, honey, baking soda, and cinnamon and mix.
For the gelatin eggs, add the water to a small sauce pot and slowly sprinkle the gelatin into the water. You don't want any clumps. Allow it to bloom (sit) over 2-3 minutes
Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
Vigorously whisk the gelatin egg until it becomes frothy
Add the gelatin egg to the mixture immediately and combine (if using real eggs combine here)
Pour the batter into the lined loaf pan and smooth out the top with a spoon. Top with chocolate chips if desired.
Bake in the oven for 40-45 minutes
Allow to cool completely until cutting. The bread will crumble unless it's given time to cool and set. I recommend cooling in the fridge overnight.
Once cooled, carefully slice and enjoy!

Calories 265

Calories from fat 135

Calories from saturated fat 113

Total Fat 15.0 g

Saturated Fat 12.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.4 g

Cholesterol 0

Sodium 186 mg

Potassium 493 mg

Total Carbohydrate 25.4 g

Dietary Fiber 9.7 g

Sugars 14.6 g

Protein 11.9 g

Vegetables

0.6