Trade-up your morning coffee shop’s sugary pastries with this Paleo Chocolate Loaf recipe. It’s filled with all the sweet and delicious tastes of cocoa and almonds, with a subtle hint of grated zucchini.
Pair it with your morning coffee or tea for a scrumptious morning dessert. You can also try whipping this up as an afternoon snack for the family. It’s a great alternative to cake, plus you don’t have to worry about all those pesky carbs.
Things to Consider When Making Paleo Chocolate Loaf
The almond flour used in this recipe makes it gluten-free while the cocoa powder provides a yummy chocolatey flavor most people can’t resist. If you’re looking for an ideal paleo cocoa powder, make sure to look for something plain and natural. You’ll want to avoid processed products as much as possible, so watch out for added sugars and artificial sweetners.
Paleo Chocolate Loaf
Paleo Chocolate Loaf
- Large Mixing Bowl
- Electric Beaters
- Nonstick or greased loaf pan (6x4 inches)
- 1 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 cup zucchini, peeled and finely grated
- 3 large eggs
- 3 tablespoons coconut oil, melted
- 4 tablespoons honey
- 1 teaspoon natural vanilla essence
- pinch of cinnamon
- pinch of sea salt
- 1/2 teaspoon baking soda
- Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit.
- Place the almond flour, cocoa powder and grated zucchini into a large mixing bowl and combine with electric beaters. Add the eggs, coconut oil, honey, vanilla essences, salt and baking soda and beat until combined.
- Pour the cake batter into a non-stick or greased loaf pan (roughly 6 x 4 inches).
- Place into the oven and cook for 30-40 minutes, or until cooked and a knife comes out clean from the center.
- Cool for at least one hour before serving.
Check for ideal consistency by inserting a toothpick or knife near the center of the loaf. If it comes out clean, it’s ready to come out. The warm chocolatey smell may tempt you, but make sure to let it cool for an hour. This allows the loaf to finish cooking on the inside. If you cut in too soon, your loaf could end up tasting too chewy or raw. Avoid placing it in the fridge to cool faster, since this will cause your loaf to stick or collapse completely.
So there you have it folks! Let us know what you think in the comments below or share any noteworthy tips for additional paleo toppings.
(You’ll Also Love: Coconut Flour Banana Bread)