Paleo Chocolate Zucchini Bread --- super moist, light, fudgy, and sweetened with just a touch of maple syrup! It makes the perfect (healthy) breakfast, afternoon snack or whenever the chocolate craving hits.
2 cups (254 g) all-purpose flour ½ cup granulated sugar ½ teaspoon fine salt 1 tablespoon baking powder 1 cup whole milk ¼ cup vegetable oil 1 large egg Preheat the oven to 400°F. Line a standard muffin tin with paper liners or coat with nonstick cooking spray (or both). In a large bowl combine the flour, sugar, salt, and baking powder. In a liquid measuring cup beat together the milk, oil, and egg. Pour into the dry ingredients and stir JUST until combined, do not overmix. 20 Minutes