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8.05.19

Zucchini Banana Bread {Paleo, GF, DF}

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This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

A good easy quick bread might just be my favorite thing to bake.  Or maybe chocolate chip cookies?  I admit it’s hard to choose.

But no matter what your favorite thing is, I’m sure you’ll agree baking an easy bread at home is something special.  Especially when it involves banana. Or zucchini!  And we are lucking out today because (as suggested in the title ;)) this one has both!

I’ve been meaning to bake a zucchini banana bread all summer.  After all, they’re amazing separately and probably even better together!  The banana adds moisture, sweetness, and flavor to your typical zucchini bread.

I added some maple sugar to sweeten it more (you can use coconut sugar as well) giving it an almost cake-like flavor.  So simple and delicious!   A thick slices toasted and slathered with almond butter is absolute heaven.

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

But let’s back up and talk ingredients.  I used a combination of blanched almond and tapioca flour to get the texture of the bread just right.   The bread rises just like a traditional quick bread and gets extra tenderness and “chew” from the tapioca.

Since we’re using both bananas and zucchini, barely any oil is needed.  I used just 2 Tbsp of coconut oil to give the bread extra moistness.  That plus eggs, vanilla, and the bananas are the only wet ingredients needed.

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

One tip for great results with any zucchini bread is to make sure the shredded zucchini is well drained.  I always squeeze it between a double layer of paper towel before beginning, and let it air dry until adding it in to get rid of as much moisture as possible.

Even after getting the water out, the zucchini adds just enough moisture to the bread to make it perfect.  I decided not to add any mix-ins, BUT this bread would be perfect with some chopped nuts, dark chocolate chunks, or both!

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

I CANNOT wait for you to try this zucchini banana bread for yourself!  Tough to believe it’s gluten free, dairy free, paleo, and made with fruits and veggies (!!) Get that zucchini shredded and start mashing your bananas because it’s time to bake – let’s go!

Zucchini Banana Bread {Paleo, GF, DF}

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness.  Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack.  Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!

Zucchini Banana Bread {Paleo, GF, DF}

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness. Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack. Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling time: 1 hr
Course: Breads and muffins
Cuisine: Paleo
Servings: 10 slices
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Did you make this recipe?
Leave a review
4.38 from 66 votes

Ingredients

  • 1 cup mashed bananas 2 large or 3 small
  • 3 large eggs at room temperature
  • 1/3 cup maple sugar
  • 2 Tbsp coconut oil refined, melted
  • 2 tsp pure vanilla extract
  • 2 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder see note to make homemade paleo baking powder, if desired
  • 1/2 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1 cup shredded zucchini squeezed between two paper towels to remove excess water (drain before measuring)

Instructions

  1. Preheat your oven to 350° F and line an 8.5” x 4.5” (or similar sizloaf pan with parchment paper, leaving some overhang on each side for easy removal.
  2. Make sure your zucchini is shredded and drained before beginning. In a large bowl, whisk together the mashed banana with the eggs, maple sugar, coconut oil, and vanilla.
  3. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking powder (see notbaking soda, and salt. Stir the dry mixture into the wet until fully combined. Fold in the drained zucchini to evenly distribute.
  4. Transfer the mixture to the prepared loaf pan and bake in the preheated oven on the middle rack for 50 minutes, or until deep golden brown and a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
  5. Cool the bread in the pan on a wire rack for 20 minutes, then use the parchment paper to remove the loaf from the pan and continue to cool to room temp on a wire rack. Store loosely covered for the first day, then cover and refrigerate to keep longer. Enjoy!

Recipe Notes

Note: To make paleo friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.

Nutrition

Calories: 241kcal
Carbohydrates: 18g
Protein: 8g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 63mg
Sodium: 205mg
Potassium: 191mg
Fiber: 4g
Sugar: 5g
Vitamin A: 132IU
Vitamin C: 4mg
Calcium: 92mg
Iron: 2mg

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Want More Paleo Quick Bread Recipes?  Try One of These!

Hearty Paleo Banana Bread {Sweetened with Bananas Only}

Double Chocolate Chip Zucchini Bread

Zucchini Blueberry Muffins

Paleo Banana Bread with Almond Butter

Cinnamon Raisin Banana Muffins

Pumpkin Chocolate Chip Bread {Nut Free}

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Cynthia says

    August 5, 2019 at 11:53 am

    Can I use applesauce instead of eggs??

    Reply
  2. Denise says

    August 5, 2019 at 3:09 pm

    Oh I can’t wait to try this. But I would love my DIL to try this but my son is allergic to nuts what other flour would you suggest to try in place of the almond flour

    Reply
    • Alyssa says

      August 5, 2019 at 4:30 pm

      You can sub 1/2 c. cassava flour for every 1 c. Blanched almond flour!

      Reply
      • Michelle Warner says

        March 6, 2020 at 6:27 pm

        Have you personally tried this and did it work?

        Reply
    • Debbie says

      July 10, 2020 at 5:28 pm

      It was so dry, it didn’t cook it just crumbled, cake mixture you are suppose to pour in there something missing

      Reply
  3. Julian says

    August 6, 2019 at 7:54 am

    I’d love to make this for my workplace’s cake day. Is it possible to substitute the tapioca flour for something else?

    Reply
  4. Ilene says

    August 6, 2019 at 7:39 pm

    Hi Michele! I made your banana bread, the one with no sweetener and we LOVE it! I often add chopped pecans to it. Anyway, the recipe overflows in my loaf pan so I’ve been making it in a 8X8″ pan instead. Should I do the same with this recipe? I’m just wondering if it yields the same amount of batter before adding to the pan.
    Can’t wait to try it!!

    Reply
    • Ilene says

      August 11, 2019 at 8:05 am

      I did make this and used the 8X8 pan. Turned out great! I love that all your recipes feed lots of people. Ingredients can be expensive to only serve 2, so I appreciate your recipes and that you can take them to a pot luck, etc. Delicious, if you haven’t made it, what are you waiting for??

      Reply
  5. Shawna says

    August 7, 2019 at 11:15 pm

    Can you make this without the coconut sugar? Can you substitute maple syrup or honey?

    Reply
  6. Betsy W says

    August 28, 2019 at 6:06 pm

    5 stars
    Unbelievably delicious!! I did add dark chocolate chips & walnuts on top, which were the perfect additions. My 4 & 7 yr old daughters asked for it every day and now that it’s all gone, they are asking me to make it again!

    Reply
  7. Carly Rozsa-Burke says

    August 30, 2019 at 8:28 am

    So easy to make and my 5 year old loves it! Thanks for posting such a great treat!

    Reply
  8. Mindy says

    October 1, 2019 at 10:27 am

    5 stars
    Perfect texture and flavor! I used coconut sugar instead and my bananas weren’t yet super ripe

    Reply
  9. Colette Powell says

    October 6, 2019 at 1:11 pm

    Hi I have a question- What is the difference between blanched almond flour and regular almond flour? Is it lighter textured? I ask because I used regular almond flour and measured it exactly but the dough was like cookie dough that I had to press into the pan and the bread has not risen like yours.

    Reply
    • Debbie says

      July 10, 2020 at 5:30 pm

      1 star
      It was so dry, it didn’t cook it just crumbled, cake mixture you are suppose to pour in there something missing

      Reply
      • Michele says

        July 10, 2020 at 11:09 pm

        This is a very moist bread, I have no idea how it was so dry that it crumbled unless you forgot a key ingredient in the wet mixture.

        Reply
  10. Eileen Wineinger says

    October 27, 2019 at 11:32 pm

    I’ve made this bread twice. The flavor is great. However both times the bread has not fully baked . Even though I add 5-10 minute increments up to one half hour extra. Is it my old oven that’s the problem? Have others had this issue? It seems the recipe might be too large for the traditional loaf pan size I did squeeze the zuchinni between paper towels but did not air dry it. Does that make such a big difference? I really want this recipe to work for me.

    Reply
  11. Jessica says

    January 13, 2020 at 11:37 pm

    Have you made this in silicon muffin tins? I don’t have a bread pan. Thanks
    I LOVE all of your recipes by the way

    Reply
  12. Arlene Zegel says

    March 4, 2020 at 7:01 pm

    Can you use cassava flour in this recipe?

    Reply
  13. Michelle Warner says

    March 6, 2020 at 6:20 pm

    I’ve made this 3 times and it won’t cook in the middle. Using a glass loaf pan.

    #1 frozen bananas and maple syrup, added tons of time but still wet.

    #2 fresh bananas and maple syrup, added tons of time but still wet inside

    #3 fresh bananas and serve sweetener, added over 50 minutes extra amd it’s still wet inside

    Squeezed zucchini out extremely well the last time. Batter seems fine. Rises well, golden brown on top but wet, wet inside. I love the ingredients and flavor but we can’t eat soggy bread.

    Please help!

    Reply
    • nate says

      March 18, 2020 at 2:09 pm

      Hi Michelle. I think the issue could be partially the glass pan, but mostly due to the fact that you are using a liquid sweetener when the recipe calls for a granulated sweetener. Coconut sugar would work as the alternative to maple sugar she uses in the recipe. I’m not sure how the low-carb sweeteners like Swerve would act in a recipe like this because I don’t use them. Go for the granulated sugar and see if that works!

      Reply
    • Michele says

      July 10, 2020 at 11:10 pm

      I haven’t tried this in a glass loaf pan so it might need a different temperature or longer time, I’m not sure.

      Reply
  14. Leslie says

    March 8, 2020 at 5:36 pm

    Another great recipe! I cooked mine for 8 minutes longer than recommended. It still didn’t look quite done, but by the time it cooled and I went to cut it it looked perfectly fine. Great texture and it tasted delicious!

    Reply
    • Stacey Welton says

      March 30, 2020 at 9:17 am

      5 stars
      The best recipe! I will never use another recipe ever again besides this one! My family loved it, too!

      Reply
  15. gen mccloskey says

    March 16, 2020 at 10:50 pm

    any chance i can sub eggs for flax eggs??

    Reply
  16. nate says

    March 18, 2020 at 2:09 pm

    Hi Michelle. I think the issue could be partially the glass pan, but mostly due to the fact that you are using a liquid sweetener when the recipe calls for a granulated sweetener. Coconut sugar would work as the alternative to maple sugar she uses in the recipe. I’m not sure how the low-carb sweeteners like Swerve would act in a recipe like this because I don’t use them. Go for the granulated sugar and see if that works!

    Reply
  17. Alexis A says

    March 20, 2020 at 8:45 pm

    Made this today working from home while in corona times and it’s really good. Will make it again. I did dry the zucchini quite well. Substituted butter for the coconut oil as mine was expired and wasn’t the refined kind. It is moist in the middle, but not wet. Looking forward to toasting a slice and eating with a little butter! Mmm.

    Reply
  18. Chelsea R. says

    April 1, 2020 at 1:29 pm

    I absolutely love this bread! It was delicious and a huge hit in my house! I want to make it again but we are running low on eggs. I have apple sauce and whole flax seeds. Would either of these be acceptable as an egg replacement? Thanks!

    Reply
  19. Gaby says

    April 2, 2020 at 3:31 pm

    Can I leave out the sugar all together?

    Reply
  20. Sweet says

    April 7, 2020 at 10:43 am

    5 stars
    It is a perfect recipe, you don’t miss any f the bad stuff. I use coconut sugar for the maple sugar and add walnuts to the top. The bread rises as if you’re using wheat flour and white refined sugar. This reminds me of the Starbucks zucchini bread, but better! Thanks for the awesome recipe!

    Reply
  21. pooh says

    April 14, 2020 at 5:44 pm

    Hi Michele ..I love your recipes!! I always end up on your website when it comes to any paleo baking ..can you please tell me which loaf pan you have used in this recipe ?

    Reply
  22. Theresa F says

    April 22, 2020 at 10:39 pm

    3 stars
    This bread has great flavor, but I also had the issue of it not getting done in the middle. I followed the recipe and used a metal loaf pan. It seemed gummy in the middle, and did not get any more done even though I kept adding on time, a total of 15 minutes.
    I did let it sit and dry out, and it is edible and good. I will not make this again until I figure out what I need to change to make it turn out not so gummy.

    Reply
    • Michele says

      July 10, 2020 at 11:12 pm

      Sometimes tapioca can create a slightly gummy texture, and it’s also possible one of the wet ingredients was slightly overmeasured, or the dry under-measured.

      Reply
  23. Maria says

    April 26, 2020 at 1:00 pm

    5 stars
    Truly amazing!! So flavorful!

    Reply
  24. Gabriel says

    May 6, 2020 at 9:04 am

    Excellent recipe. Moist and hearty but not too dense.

    Reply
  25. Monica says

    May 15, 2020 at 3:59 pm

    5 stars
    This is hands down a family favorite! I have her cookbook full of incredible recipes (you need it!) but I just keep coming back for this one over and over again. My husband likes nuts in his bread so I do a topping of walnut pieces and it’s a great way to add a little crunch. So so good!

    Reply
  26. liz says

    May 26, 2020 at 10:14 am

    5 stars
    this was amazingg.

    for anyone who cares, i did alter the sugar. i used granulated monk fruit g instead, put in half of her recommended amount, and still thought it was plenty sweet! so don’t be fearful of using less. my bananas were definitely on the pretty ripe side though, so that played a part. anyway, this is going to be a standby recipe for me, and i’m excited to play around with it more!

    Reply
    • liz says

      May 26, 2020 at 10:15 am

      **monk fruit instead,

      Reply
  27. Elizabeth says

    May 28, 2020 at 6:27 pm

    Can you sub a gluten-free flour blend for the almond and tapioca flours? Thanks!

    Reply
  28. Deirdre says

    June 2, 2020 at 6:45 pm

    Just starting the Paleo journey. Looking for breakfast and lunch options. Tried this receipe first – replaced maple sugar (allergy) with stevia and it turned out great!

    Reply
  29. Melissa says

    June 7, 2020 at 9:29 am

    Delicious! 5 stars in my book! Based on comments, I used an 8×8 pan and reduced the cooking time, checking at 30 minutes. I also added chopped pecans for texture. It is so yummy and moist. Keep the recipes coming! Many are staples in our house. I am sure this will become one too!

    Reply
  30. Randi says

    June 30, 2020 at 2:58 pm

    This looks delish, will be making it shortly. What is the substitution equivalent for maple syrup for maple sugar?

    Reply
    • Michele says

      July 10, 2020 at 11:13 pm

      I would use 1/4 cup maple syrup, however you will need to increase the almond flour since you’re replacing a dry ingredient with wet. At least 2 1/2 cups blanched almond flour, and up to 2 3/4 cups

      Reply
  31. Ana Carl says

    July 20, 2020 at 3:42 pm

    1 star
    Just as others have said, bread is too soggy in the middle and it doesn’t get better with added time 🙁 zucchini was well drained. Had to toss the bread.

    Reply
  32. Catherine says

    July 27, 2020 at 8:31 am

    5 stars
    This was delicious And so easy to make! I used zucchini from my garden and this was a perfect use for it 🙂
    I did swap out maple sugar for coconut sugar because that’s all I had and it was perfectly sweet. Also topped it with some coconut sugar and walnuts to get that crispy top. Will definitely be making this on repeat!

    Reply
  33. Tara says

    August 3, 2020 at 5:15 pm

    I made these as muffins with coconut flour and oats. Substituted the almond flour for the oats and used 3/4 cup coconut flour. I didn’t have maple sugar so I used maple syrup. Cooked for about half an hour at 350. My family loved them!

    Reply
  34. Lynn Huntington says

    August 13, 2020 at 10:17 am

    Your recipe list includes baking powder and baking soda but the instructions do not include the baking soda and in fact says Powder not soda … confusing. I’m going to give it a try anyway and include both powder and soda.

    Reply
  35. Chelsea C Mace says

    August 21, 2020 at 8:25 am

    Can coconut flour be used in place of almond flour?

    Reply
  36. Jo says

    August 22, 2020 at 2:05 pm

    5 stars
    Really great paleo recipe! I’ve made it three times so far and served it to paleo/non-paleo people, without either knowing the difference.
    For those getting a “wet” loaf, that was an issue the first time I made it so I added about 12 more minutes (I made it in a stoneware pan) and also waiting for the pan to cool slightly before taking the bread out and then waiting some more to cut it. My husband says the consistency is close to bread pudding. Squeezing the zucchini out as much as possible was also really important.

    I added semisweet chocolate chips to take it up a notch. Thank you, Michele!

    Reply
  37. Tracy says

    November 21, 2020 at 8:50 pm

    5 stars
    Love. Making it at least twice a week now. I double the recipe and make one loaf plain and add chocolate chips and pecans. I also substitute sunflower oil for the coconut oil when needed. I don’t need to melt it and it’s an easy swap. MR is a genius.

    Reply
  38. Aleigh says

    February 4, 2021 at 5:56 pm

    Just gave this recipe a go and it’s a winner!

    I have a question though – i’d like to add a small amount of oats, just for the texture factor – will this impact the outcome at all? Do I need add a bit more oil?

    And I feel like i’d like to make it a tad sweeter, I used coconut sugar instead of maple sugar – is the coconut sugar less sweet than the maple?

    Reply
  39. Shelique Symonett says

    February 5, 2021 at 1:01 pm

    5 stars
    I loved this recipie. Lucky for me, I read through the comments prior to mixing everything and found out because I was using honey I needed to balance out the almond flour. Added the extra flour, and it came out perfectly delicious. My entire family loves it. Thank you, my only request do you have a vegan option?

    Reply
  40. Diana says

    March 8, 2021 at 1:27 pm

    5 stars
    This was absolutely fantastic! Thank you!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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