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Paleo-zucchini-chocolate-bread

Tigernut Flour Zucchini Bread (Paleo, Nut Free)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8" x 4" loaf 1x

Description

This Paleo chocolate zucchini bread is made with tigernut flour.  It's grain free, nut free and refined sugar free - perfect for a healthy treat!


Ingredients

Scale
  • 1 cup shredded zucchini (118g)
  • 3 large eggs
  • 1/4 cup maple syrup
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract
  • 1 1/2 cups tigernut flour (124g) sifted, spooned & leveled
  • 1/3 cup cocoa powder (28g) sifted, spooned & leveled
  • 1/3 cup tapioca flour (40g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chips, chopped

Instructions

  1. Preheat oven to 350 degrees F.  Line an 8" x 4" baking pan with parchment paper, set aside.
  2. In a large mixing bowl, whisk together all wet ingredients.  This includes the shredded zucchini, eggs, maple syrup, avocado oil and vanilla extract. 
  3. Add the dry ingredients (except chocolate chips) and whisk batter until smooth.  This includes the tigernut flour, cocoa powder, tapioca flour, baking soda and salt.
  4. Fold the chocolate chips into the batter.
  5. Pour the batter into the lined baking pan.  Optional: top with additional chocolate chips.
  6. Place pan in the oven and bake at 350 degrees for 35-40 minutes.
  7. Remove from oven and cool 5 minutes in baking pan.  Then, remove the loaf and cool on a wire cooling rack.
  8. Best stored in fridge up to one week.

Notes

For best results, measure ingredients by weight (when given)

Keywords: tigernut flour bread, tigernut zucchini bread, paleo zucchini bread, nut free paleo bread, chocolate zucchini bread, paleo snack, paleo dessert, tigernut flour recipe