I’ve been REALLY into zucchini lately. Zucchini noodles, zucchini muffins, zucchini brownies, and now, zucchini bread. It’s just the perfect vegetable to add to any dish without anyone really noticing. You can add any sort of flavor to it and the zucchini will embrace it with open arms. Then you somehow feel better about eating an entire loaf of bread since it has a vegetable in it. That’s totally reasonable, right? Right.
But enough about zucchini, let’s talk about more about overeating. Because I crushed that this holiday weekend. NBD. I find that when my goal is to not drink much during a stretch of time while everyone else is pounding drinks, I simply pound snack food instead. I think it’s my coping mechanism. My social anxiety spikes around groups of people where small talk is the most common kind of talk, so instead of talking, I just eat. And since the Florida Keys is littered with plantain everything, that’s all I consumed 24/7 for 4 days. It was magical. Until I woke up in Denver this morning, salt logged, puffy, and sunburnt. I don’t know how people live in Florida full time. My carb consumption would be at all all-time high. And my skin would be even more like leather than it already is. The Florida Keys is a realllll different kind of place. That I don’t think is for me.
After our “holiday weekend” weekend away, I’m ready for some routine. And to sleep in a bed with my husband again. In the airbnb we stayed in, there was one bedroom with a king size bed then another room with two twin beds. Since our friends found the place AND drove their boat down to take us out for the weekend, we obviously took the twin beds. And you know what? Twin beds suck ass. I’m a hot sleeper and yell at my husband if he even touches me with a toe because I’m instantly sweating, but sleeping in a bed made for a toddler makes no sense. It reminded me of ‘The Marvelous Mrs Maisel’ and the parents twin bed life. And you know whose lives don’t seem very fun? The parents in ‘The Marvelous Mrs Maisel.’ I thought that I would be pissed to come home to rainy weather in Denver, but now all I can think about is sleeping in a freezing cold bed where I can starfish out and push my husband to the side. #romance. Now excuse me – I have some zucchini bread to stuff my face with.
Chocolate Chip Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices 1x
Ingredients
- 1 cup peeled, shredded and drained zucchini (about 2 medium zucchinis)
- 2 eggs
- 2 cups paleo baking flour
- 1/2 cup coconut sugar
- 1 cup almond milk
- 2 tablespoons olive oil
- 1 teaspoon baking soda
- 1/3 cup mini chocolate chips
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line a bread pan with parchment paper and spray with coconut oil spray.
- Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
- In a large mixing bowl, mix together all ingredients until completely combined. Pour batter into bread pan.
- Bake for 1 hour and 30 minutes, until a toothpick comes out clean from the middle of the bread. Let cool for a couple minutes before removing from the bread pan. Slice into 8-10 slices and definitely eat when it’s warm!
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More Zucchini Recipes You Might Like:
Thai Peanut Zucchini Noodle Bowl
Moist Chocolate Zucchini Bread
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Hmmm…. I’m visiting my hometown and may have to make this at my moms for brunch! Also if you’re in FL, I highly recommend Anna Maria Island. Not quite the party scene of the Keys but just as beautiful! We stayed in a house a block away from the beach. It’s so cool- you don’t even need a car to get around the the food is incredible!
I think I am in the minority but I’ll be 30 this year and still sleep in a twin bed! I love the size and length and how it doesnt take up much space in my bedroom so I have room for all of my workout stuff. I guess I like feeling compact haha
hahahaha you must because i prefer to starfish in bed and still be on it when i do
Sorry, I couldn’t rate haven’t tried the recipes yet. Is there any way you can post the macros for these two recipes, please.
i don’t count macros so i wouldn’t know how to. but if that’s something you do personally, i’m sure it’s pretty easy to figure out those details yourself through a macro calculator!
Hi there,
Thanks for the yummy recipes! What size loaf pan did you use for the chocolate chip zucchini bread? I’ve had issues with bread not cooking through, so I wanted to get the pan size correct. Also, have you tried this batter as muffins? Was wondering if that could work, I’ll have to experiment, but would love to know if you’ve tried that yet. Hope your post-vacay symptoms vanish quickly! –Rochelle
i used a normal 9×5 bread pan! and i have not tried this as muffins but i’m sure it would work great!
WOW. I mean, WOW, this zucchini bread looks absolutely heavenly! Do you know if this recipe will also work in a muffin tin? Just curious, but I personally prefer zucchini bread like many! I also want to try this recipe out with flax eggs to make this recipe vegan-friendly. We will see how the batch turns out!
i’m sure it would!
I made this last night and it is super YUMMY!! It’s my first time using Paleo flour and loved it! This recipe will for sure be made weekly in my house! Thank you for this delicious recipe and thank you for making me laugh daily with your IG stories❤️
woohoo!! glad you liked it Heather!
You have out done yourself with this one! Texture and taste is spot on perfection!!!! Thank you so much for all your great recipes. Also, I am loving the IG stories and you recent workout posts. You’re the best 🙂
woooohoooo!! glad you liked it Jen!
Hi! Can I use Almond flour instead of Paleo flour?
you can try! i haven’t tried the recipe that way
any chance there is a substitute for the paleo baking flour?
i haven’t made this recipe any other way so i can’t say for sure!
I made this recipe today and i made muffins. Delicious! I also used Bobs all purpose gluten free flour. I baked the muffins for 25 minutes. They turned out a bit on the drier side which I’m not sure if that’s due to bake time or the flour switch. But the recipe was wonderful! Thought I’d add this comment for anyone hoping to try muffins or a flour swap 🙂
it probably has to do with the flour switch. adding just some extra moisture to it, like almond milk, should help that issue!