Chocolate Zucchini Bread {gluten & dairy-free, Paleo}
  1. Preheat oven to 350°.
  2. Combine almond flour and cacao powder in the food processor.
  3. Add salt and baking soda, then pulse to combine.
  4. Pulse in eggs, oil, honey and banana.
  5. Pour into pans or tins. (I used two mini-loaf pans.)
  6. Bake at 350° for about 30 minutes.
  7. Allow to cool for an hour or so. (Does anyone really follow this step?)
  8. Enjoy!
This recipe was adapted from this Paleo Chocolate Zucchini Bread recipe and this Almond Zucchini Bread recipe.

Please remember that we are very low-sugar around here, so if you're used to sweetness, you will want to increase the amount of honey or add more sweetener of some sort. :-)
Recipe by Yankee Homestead at