Chocolate Chip Chia Zucchini Breakfast Bread (paleo & vegan)

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Yields 8-10 slices


  • 2 cups almond meal or almond flour (i have not tested other flours)
  • 1 cup shredded zucchini (squeeze the water out like CRAZY!)
  • 1.5 teaspoons baking powder
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup ground chia + 3/4 water (to make chia egg, and I have not tested with regular eggs)
  • 3/4 cup apple sauce
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 cup maple syrup (honey or agave will work)
  • 1/3 cup dark chocolate chips (make sure paleo and/or vegan if needed)


  1. Preheat oven to 350 degrees
  2. Grease bread pan (I used 8.5 x 4.5 x 2.5)
  3. Make chia egg by combining ¼ cup ground chia and water in a small bowl and mix (this is different than chia seeds, if you do not have ground chia simply grind some chia seeds in a nutribullet or food processor)
  4. Place in fridge so it forms a gel-like consistency
  5. Strain all the zucchini and squeeze out any extra water, I used paper towels for this (this part is KEY!)
  6. Mix together almond meal, zucchini, baking soda, coconut oil, applesauce, vanilla extract, cinnamon, maple syrup and chia egg with a spatula
  7. Fold in dark chocolate chips and mix well
  8. Bake in oven for 35-45 minutes or until toothpick test turns out clean
  9. Enjoy within 5-7 days, you can also freeze for longer


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