Adaptogenic Chocolate Zucchini Bread

Paleo ~ Gluten-Free ~ Dairy-Free


  • 2 large eggs
  • 1/2 cup monk fruit or coconut sugar
  • 1/4 cup organic coconut oil melted and cooled
  • 1/4 cup tahini
  • 1 teaspoon pure vanilla extract or 1/2 tsp powder
  • 1 1/2 cups almond flour
  • 6 tablespoons @glowflowchefs cacao bliss blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 -3 small medium zucchini peeled and shredded (squeeze water out with paper towel. Will be about 2 cups packed)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees
  2. Line a loaf pan or baking tray (depending on how thick you want the bread) with parchment paper.
  3. In a bowl, combine the almond flour, cacao powder, baking soda and salt. Set aside.
  4. In a large bowl, whisk the coconut oil, tahini, monk fruit, eggs and vanilla until well combined and smooth.
  5. Add the almond flour mixture to the coconut oil mixture and combine.
  6. Fold in the shredded zucchini, then the chocolate chunks.
  7. Transfer batter to the parchment lined pan or tray and bake for about 50 minutes.
  8. Remove from oven and cool for 10 minutes before removing the bread from the pan.

Shop the Recipe: