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Recipe Adaptations

 

I recently published a post Chocolate Zucchini Bread {Gluten Free, Grain Free and Paleo}.  This is hands down one of my favorite recipes.  I have made this chocolate zucchini bread numerous times and have always had terrific results.  But as this post gained popularity, a few wrote how it did not turn out for them, so I wanted to do a how-to video to show you exactly how I make this bread.

First, let me start by saying that “Nutella” will not work for this bread.  It is full of sugar and is the furthest thing from healthy.

In the original post I suggest using Justin’s Chocolate Hazelnut Blend, but it seems that many want to try other alternatives.

Soooo….I have another option that I share in this video that is a homemade chocolate almond butter spread.  It is super easy to make and the ingredients are really easy to come by.

Homemade Chocolate Almond Butter Spread

 

Chocolate Almond Butter Spread

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: A little over 1 cup

Ingredients

  • 1 cup almond butter
  • 1-2 tbsp raw honey or grade B Maple Syrup
  • 2 tbsp cocoa powder
  • 1/8-1/4 tsp sea salt

Instructions

  1. Place all ingredients into the bowl and mix well.
http://wholelifestylenutrition.com/recipes/condiments-sauces/video-recipe-chocolate-zucchini-bread-gluten-free-grain-free-and-paleo/

Now that you have this recipe, I can assure you that your loaf of bread will turn out!  Now remember, it also works with Justin’s Chocolate Hazelnut Blend too. Now lets get to this video.  

Chocolate Zucchini Bread Video

 

Side Note:  I apologize for the “shaky” video.  My girls are home for the summer, and I could not for the life of me find my tripod stand.  Either way, you can easily see how quick and easy this bread is to make.

For Full Recipe Goto Chocolate Zucchini Bread {Gluten Free, Grain Free and Paleo}


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Join the Conversation

19 thoughts on “Video Recipe ~ Chocolate Zucchini Bread And A Chocolate Almond Butter Spread Recipe”

  1. evmoran says:

    Thanks for the video!!

  2. eater says:

    can the apple cider vinegar be substituted?

    1. hallecottis says:

      eater I would venture to say that it wouldn’t rise as high.  The vinegar really helps with the rising.  Did you see this in the video?  It makes it much more airy and less dense,

  3. Kelly says:

    Love the video, Halle!

  4. wholegoalwellness says:

    Halle, Thank you,  this was soooo good! I used almond butter as well…delicious. You are amazing!

  5. hallecottis says:

    Thank you. So glad you enjoyed it.

  6. hallecottis says:

    Thanks Kelly. Little shaky without the tripod but hey you really can see how easy it is to make.

  7. Brenda says:

    I do not eat eggs. Would I be able to use flaxseed with water to make an egg substitute?

  8. Sandy says:

    Suggestions for high altitude before I try this? Thanks

  9. Becky Scullin says:

    can you use nutella or Hershys chocolate with hazelnut instead of justins?

  10. Becky Scullin says:

    that was hersheys chocolate with hazelnut spread

  11. Lindsay says:

    I made this last night and the outside charred while the inside stayed raw. I squeezed out all the extra moisture and followed the instructions to the letter. Could it be my oven? Maybe I need to have it on 375 instead of 400?

    1. Halle Cottis says:

      Yes, it could be your oven. I would reduce the heat to 350F and bake for 50-60 minutes. See if that works better with your oven.

  12. Sydnee says:

    Does it matter which brand/kind of almond butter you use? I have MaraNatha Creamy, but find it more creamy, almost like a thick liquid than peanut/almond butter consistency. I just didn’t know if using that would alter the end result as far as texture and consistency.

    1. Halle Cottis says:

      If it seems a bit to runny, add a tablespoon or two of coconut flour to thicken it up and you will be just fine.

  13. Jen says:

    they are the same acidity – they should work the same. I’ve even used store bought lemon juice when I couldn’t find my vinegar and it worked beautifully too. Hand pressed citrus does not have a standardized acidity but all store bought lemon juice and vinegars are measured for a standard pH, in large part because people use them for chemical reactions and canning. If the acidity does differ from other vinegar it will be marked on the label, otherwise it’s standard.

  14. Jen says:

    sorry- this didn’t put the reply in place. This was an answer to the question about substituting cider vinegar.

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