Easy chocolate chip zucchini bread made with banana and almond flour is moist on the inside, tender on the outside! It's a healthy dessert or snack recipe that is gluten-free, vegan, paleo and low carb! Made in just one bowl, it takes less than 45 minutes!
Preheat oven to 350F/180C. Grease a loaf pan and set aside.
Prepare your flax egg by combining your ground flaxseed with water. Let sit for 10 minutes to form a gel.
In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together.
Using a rubber spatula, fold through your shredded zucchini and chocolate chips.
Transfer your zucchini bread batter into the greased pan. Top with extra chocolate chips and bake for 40-50 minutes, or until a toothpick comes out of the center clean.
Remove from the oven and allow to cool in the pan completely, before slicing.
Healthy Chocolate Chip Zucchini Bread (Paleo, Vegan, Gluten Free) should be stored in the fridge, in a sealed container or covered in plastic wrap.Zucchini bread is freezer friendly and will keep well frozen for up to 6 months.