Paleo Vegan Zucchini Bread with Chocolate Chunks

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan or 8 x 8 baking dish and line the bottom with parchment paper.

In a small mixing bowl, combine ground flaxseed and water, then refrigerate for 15 minutes.

Meanwhile, in a large mixing bowl, beat banana, maple syrup, coconut oil and vanilla until smooth. Add almond meal, cinnamon, salt and baking soda. Whisk together until incorporated.

Place zucchini in a dish towel and squeeze out as much moisture as possible. Transfer the dried zucchini to the mixing bowl with the other ingredients, and fold in the flax eggs and half the chocolate.

Transfer the batter to the prepared pan. Sprinkle the top with the remaining chocolate and bake until golden brown and a knife inserted into the center comes out clean, about 45 minutes.