Chocolate Chip Zucchini Bread

Yesterday in my microbio lab I spilled an entire tube of E. coli onto some important test plates. The sad part is I didn’t even realize I was spilling it. I was just standing there with it in my hand talking to someone and our TA ran over in a panic and notified me I was dripping it all over. Totally not my fault, though. I mean they’re the ones who put the lids on those things. Maybe they should make sure they’re on a little tighter next time. If they weren’t going to already, I think they might automatically flunk me now. Also, if there is an outbreak of E. coli in the Columbus area, I apologize.

I made some cookies the other night for a guest post I’m doing next week, and my dad actually ate them. I REPEAT: THEY WERE PALEO COOKIES AND MY FATHER ATE THEM. That is unusual folks. I don’t think he knew they were paleo. Because usually if I make something and he knows it’s paleo, he distances himself about 10932983 feet from it. I woke up yesterday and they were all gone so I asked my mom if she took them into work or something. She didn’t. Which only left one culprit. Because chihuahuas can’t jump that high. So my dad admitted to eating them and THEN admitted to LIKING them. Whoa. I think the world may have stopped turning everyone.

Rotation of the earth stopping and an E. coli outbreak all in one day? Sheesh.

Does anyone have a Keurig and use the little thing where you can put actual coffee grounds into it instead of buying the K-Cups? My mission this weekend is to figure out how to do that because I am spending WAY too much on those things these days. WAY too much. I never thought I would become this much of a coffee drinker but I am downing 2 cups every morning and that just isn’t in my budget anymore. How the hell do people go to Starbucks everyday? At least I haven’t acquired that habit. I actually don’t think I would even know how to order if I went to Starbucks. I’ve never really been there except for when I was younger and would get those fun iced drinks with my friends at Target. Fancy I know. I feel like there are way too many options and all the different lingo would just confuse me. Plus I’m guessing they don’t have coconut milk and stevia. And those are two things I need in my coffee. I wish I could just drink it black but that just doesn’t do it for me.

I can’t make anything without adding chocolate chips these days. Lucky for all of you. For example, I could have just made this normal zucchini bread, but no. I had to jazz it up and add the chips. Life is just better with lil chocolate nuggets sprinkled on everything, is it not? It is.

Chocolate Chip Zucchini Bread add recipe small Chocolate Chip Zucchini Bread

20130719 083457 Chocolate Chip Zucchini Bread

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10
  • Difficulty: easy
  • Recipe type: bread

Ingredients:

  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1 cup shredded zucchini (about 1 small zucchini)
  • 1 1/2 cups almond flour
  • 1 tbsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Enjoy Life chocolate chips
  • 1/4 cup walnuts, chopped (optional)

Directions:

  1. Preheat oven to 350.
  2. Line a bread pan with parchment paper so that a little hangs over each side (to make removal easier).
  3. Mix eggs, coconut oil, honey, and vanilla until well combined.
  4. Add zucchini and mix well.
  5. Combine almond flour, cinnamon, baking soda, baking powder, and salt in a small bowl.
  6. Add dry ingredients to wet and mix well.
  7. Stir in chocolate chips and walnuts.
  8. Pour batter into bread pan and bake for 25-30 minutes, or until a toothpick in the center comes out clean.
  9. Allow to cool, then serve with nut butter, grass-fed butter, etc.
  10. Eat up!

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Comments: 21

  1. Christine July 19, 2013 at 9:07 am Reply

    That’s the same recipe I use! I love it! Even down the cinnamon! Also, what’s zucchini bread without chocolate chips – you win! :)

  2. Jaime W July 19, 2013 at 9:23 am Reply

    This looks fantastic!! Did you use a small bread pan for this??

  3. Esther July 19, 2013 at 9:25 am Reply

    I love your posts! I feel like it’s exactly like what having a conversation with you would be like!

  4. Amy @ The Little Honey Bee July 19, 2013 at 9:26 am Reply

    It’s kinda nice to know that my dad is not the only one who runs from the kitchen when I’m in there!

  5. Lisa Foto July 19, 2013 at 9:26 am Reply

    I used the little cup for grounds in my daughter’s Keurig when I was visiting them in Seattle so that I could make just plain coffee. They drink all of the fancy flavors and I just wanted plain. It worked great and it is way cheaper. Have you ever thought of just buying one of those little cone filters for one cup of coffee? You put it on top of your mug and you can make just one cup of coffee. Or using a little French Press? We have a fancy coffee machine at our house (Jura) and my husband’s new hobby is roasting our own coffee beans so I am really spoiled when it comes to coffee. I tell you what, you come and bake for me and you can drink all of the coffee you want!! It’s really good coffee too. I can’t remember the last time I went to Starbuck’s. Kind of spoiled when it comes to coffee so no need to go there. Oh, and we’re in California if you want to take me up on my offer! I really enjoy reading your blog.

  6. kathy July 19, 2013 at 9:48 am Reply

    incidentally, the self-fill keurig cups are very easy to use. do it. it’ll save you tons!

  7. Claire July 19, 2013 at 3:57 pm Reply

    I luuuurrve the looks of this recipe. I love that you don’t have to squeeze the zucchini in a cloth to get the water out. I love that there is chocolate. And walnuts. Nom nom.
    I also love your life stories…You are hilarious and awesome.

  8. Christie July 19, 2013 at 11:42 pm Reply

    Just attempted to bake this… the flavor is deliciously amazing. However, the bread was too moist.. basically half mush on the inside but the edges are done. I tried to cook it longer but then the sides/edges just got overcooked but the inside still mush. Remake and try to squeeze out some water from the zucchini maybe? And maybe try baking as muffins? Probably my cooking error but I’ll definitely attempt again because it tastes good just have to figure out the texture.

  9. Katie July 29, 2013 at 10:54 am Reply

    If I wanted to make these into muffins do I need to change the cooking time?

    • triggs122@yahoo.com July 30, 2013 at 6:44 am Reply

      I haven’t tried it, but I might try decreasing the time and a little and just keeping a close eye on them!

  10. Meagan August 1, 2013 at 4:12 pm Reply

    HILARIOUS about the E.coli! Are you a science major?

    • triggs122@yahoo.com August 7, 2013 at 2:58 pm Reply

      Human Nutrition and Dietetics!

  11. Sarah August 3, 2013 at 6:22 pm Reply

    I am allergic to almonds. Would this recipe work with rice flour? Thanks so much! :)

    • triggs122@yahoo.com August 7, 2013 at 2:57 pm Reply

      I’ve never used rice flour so I’m not sure!

  12. Taste Test | Crazy. Sweaty. Mommy August 17, 2013 at 4:13 pm Reply

    [...] The first recipe I found here. [...]

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  14. 15 Gluten Free Zucchini Bread Recipes November 20, 2013 at 5:08 pm Reply

    [...] 8. Chocolate Chip Zucchini Bread [...]

  15. Emily June 16, 2014 at 5:26 pm Reply

    Really good! I made mini muffins.

  16. [...] Also… My favorite Zucchini Bread recipe by Taylor Made It Paleo. [...]

  17. Emily September 7, 2014 at 1:25 am Reply

    This is the best paleo bread recipe I have tried. I made it your way a couple times and loved it. Tonight I tried it with a cup of pumpkin and used pumpkin spice to season it and it was delicious!

  18. Taylor October 2, 2014 at 11:01 am Reply

    I’m sorry to hear that Mary! I use a 9×5 pan typically for breads.

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