Organic Chocolate Zucchini Bread Recipe {Paleo, Gluten Free and Grain Free}

137 responses

  1. Live Simply
    June 27, 2013

    hooray! I have been waiting for this since you posted on Instagram :)

  2. livesimplymom
    June 27, 2013

    Love it! Thank you for sharing! This is going on my meal plan next week for sure!!

  3. Whole Lifestyle Nutrition
    June 27, 2013

    I just made my first loaf 2 days ago and my girls had me make another one yesterday! LOVE

  4. sherrigoedker
    June 27, 2013

    Is there a way I can sub the hazelnut butter with anything else? Here’s what I have available: almonds (raw), pnut butter, cocoa powder, stevia, vanilla. Can you give me tips on how to make this using these? I was actually able to find some zucchini (a rare treat here in Guatemala) and am seriously craving some chocolate!! =] Thanks for any help you can give me!

    • hallecottis
      June 28, 2013

      sherrigoedkerI would use the almonds and blend them to make butter and then add in some honey or pure maple syrup and some cocoa powder (start with 1 tbsp and work your way up to the desired chocolate taste).  Taste and add more sweetener if needed.  You don’t want it overly sweet, but you do want some sweetness to the butter.  Add a little salt to bring out the cocoa a bit.

  5. Sherri Skogland Goedker
    June 27, 2013

    Is there a way I can sub the hazelnut butter with anything else? Here’s what I have available: almonds (raw), pnut butter, cocoa powder, stevia, vanilla. Can you give me tips on how to make this using these? I was actually able to find some zucchini (a rare treat here in Guatemala) and am seriously craving some chocolate!! =] Thanks for any help you can give me!

    • hallecottis
      June 28, 2013

      @Sherri Skogland GoedkerI would use the almonds and blend them to make butter and then add in some honey or pure maple syrup and some cocoa powder (start with 1 tbsp and work your way up to the desired chocolate taste).  Taste and add more sweetener if needed.  You don’t want it overly sweet, but you do want some sweetness to the butter.  Add a little salt to bring out the cocoa a bit.

  6. Bridget Samways Brien
    July 9, 2013

    Must try this!

  7. Dulcimer
    July 9, 2013

    How is this Paleo, since it contains hazelnut butter with sugar in it? Maybe I’m missing something.

    • hallecottis
      July 9, 2013

      Dulcimer you can make your own hazelnut butter and leave the sugar out, or feel free to use almond butter.  If you want it a bit sweeter add a sweetener of choice.

  8. gcmay
    July 10, 2013

    According to the book, “Eat Right For/4 Your Blood Type” , apparently all 4 blood types should avoid Coconuts.  When tested chemically with the blood the author said that the foods to “avoid” are toxic to the body.  I sure like it, but I am finding that the older I get the more I am noticing that my body does react to foods I have enjoyed eating that the book says I should avoid.  I just didn’t know it was those foods that did it.

  9. ALSD
    July 14, 2013

    I just made this..granted, with a few minor modifications and it turned out more like a sponge or souffle, not bread.
    I followed recipe to a “t” except I used better n’ peanut butter chocolate spread (fewer calories and less fat). I wonder if that is the difference? I did not use any flour….
    It doesn’t look anything like yours. It tastes good, but the texture is WAY off for me….thoughts?

    • hallecottis
      July 14, 2013

      ALSD Oh no!  It has to be the better n peanut butter…I have never worked with it, but fewer calories and less fat doesn’t always mean a good thing when cooking.  I have made this recipe a half dozen times and it has never resembled a sponge.  Maybe try plain peanut butter (all natural of course) and add a few tbsp of cocoa powder and add a bit more sweetener and see how that works.

    • Michelle
      July 31, 2013

      I used Nutella and got the same results- it’s almost like chocolate custard!  I threw it away. :(  It tasted good but texture was way off, like you said.

      • hallecottis
        July 31, 2013

        @Michelle If your loaf was soggy, you probably needed to squeeze the excess water out of the zucchini.

  10. Kathy
    July 25, 2013

    Please read the most recent comments/feedback on this product on your Amazon  link.  People are very angry about a change in formula – not only dumbing down the hazelnut flavor by adding almond butter, but they are finding bits of nut shells throughout.  I think I will hold off trying this product until comments improve.

  11. Whole Lifestyle Nutrition
    July 25, 2013

    I agree with you Kathleen, not to sweet and I like that!

  12. Jan Martin Whitlinger
    July 25, 2013

    I haven’t tried either formula, since its so expensive… But saw Justin’s Peanut Butter cups at Costco the other day–and got pretty excited until I saw they contained soy lecithin! Bummer.

  13. Jolie Diepenhorst Davis
    July 25, 2013

    me too!

  14. Debbie Rinker Butler
    July 25, 2013

    I just discovered your site today and I also have a fresh zucchini I need to use. This recipe just might “hit the spot” :)

  15. Whole Lifestyle Nutrition
    July 25, 2013

    Welcome Debbie :) A lot of new folks today, how did you learn of about us? You will love this recipe, super moist!

  16. Tracy
    July 25, 2013

    Just FYI, Justin’s is not organic.

    • hallecottis
      July 30, 2013

      @Tracy Yes Tracy, the nuts are not organic but all the other ingredients are organic making this a better option.  Thanks for pointing this out.

  17. Annemarie A
    July 28, 2013

    Hi Halle, I made this bread today and it turned out great! It’s not too sweet and the texture is light. I didn’t have the hazlenut spread so I made the almond butter/maple syrup/cocoa powder substitution. I like the combo so much I probably won’t go to the trouble of buying what would be for me a single-tasker ingredient.  I alsways have almond butter, unsweetened cocoa, and good maple syrup on hand. You invented a winner recipe! It’s terrific and very easy!

    • hallecottis
      July 30, 2013

      Annemarie A thanks for the feedback and so glad you enjoyed it!  How much maple syrup and coco powder did you end up using?  I think many others would enjoy that information.  Thanks so much Annemarie!

      • Annemarie A
        July 30, 2013

        hallecottis Annemarie A I added 1 TBSP maple syrup & 2 TBSP cocoa powder. Next time, I think I’ll try adding a few chocolate chips in the batter, too. I really liked the little bit of extra chocolate kick they added when I sprinkled some on top. But they didn’t overwhelm with choco power or sweetness. Here’s another bonus (from my perspective): I liked the “bread” texture of this recipe so much, I made a savory version. The only changes I made were omitting the cocoa, maple syrup & chocolate chips. It turned out great! Butter on a slice or another real food creamy spread is yummy, too. (Pimento cheese?)

    • hallecottis
      July 30, 2013

      Annemarie A You do know I am running into my kitchen like.right.now to make your version…Oh my, can’t wait!  Thanks so much for sharing your adaptations with us!

      • Annemarie A
        July 30, 2013

        hallecottis Annemarie A Good luck! One more note, I found that if you use a glass or dark-colored metal loaf pan it’s helps to reduce the oven temp to 375 degrees so there’s no over-cooking. The reduction in oven temp resulted in less crustiness on the outside of the loaf — in other words, a softer loaf.

  18. evmoran
    July 31, 2013

    I made this twice.  Both times I made it in a regular loaf pan and the bread only turns out 1 inch high.

    • hallecottis
      July 31, 2013

      evmoran hmmm….did your vinegar and baking soda fizz up?  I put mine in 2 mini loaf pans (pictured in this post).

      • evmoran
        July 31, 2013

        hallecottis evmoran I thought that was pic of a regular pan.  I will try the mini loaf pans next time.  Yes, the vinegar and baking soda did fiz.  Thanks for your help.

      • hallecottis
        July 31, 2013

        evmoran hallecottis pictures can be deceiving can’t they?  I will note in this recipe that they are minis in the photos, thanks so much for bringing this up!  Did it taste good even though it was 1″ high? :)

      • evmoran
        July 31, 2013

        hallecottis evmoran The first time I made it , I mixed everything together in my mixer and I liked it the best.  I will try it again.  I just got more zuchinni in my CSA share today.  Thanks!

      • Annemarie A
        July 31, 2013

        hallecottis evmoran I’m going to take a stab at this dilemma because when I made the recipe (twice) it turned out great for me. Each time I used a regular 9″ x 5″ loaf pan. Now it didn’t rise to the top of the pan like a conventional flour-based zucchini or banana bread, but it was pretty close. Maybe the problem is how the ingredients are being measured? Baking can be so picky. I used a glass pyrex 1 cup liquid measure (8 oz) for the nut butter and and a standard 4 oz dry measure cup for the grated zucchini (squeezed of water a bit, but not squeezed dry). I may be totally off base. Just guessing…

      • hallecottis
        July 31, 2013

        Annemarie A hallecottis evmoran I think you are right on Annemarie A ! Thanks so much for sharing your experiences with us, you are right, baking can be very precise!

  19. Catherine Wylie
    August 1, 2013

    This was very good though admittedly, I got sidetracked by making my own Paleo almond butter mix (as directed), plus adding another 1/2 recipe amount to make more, that I forgot to add the extra 2 tablespoons of grade b syrup (in my case, 3 tablespoons.)  But otherwise I was very impressed with how it rose and had the consistency of regular bread. I will be doing this again – the right way next time. Guess I will have to drizzle some maple on it instead for a bit.

    • Catherine Wylie
      August 3, 2013

      OK. This is so good, regardless of my mistake that I ate the 2nd  small loaf I had set aside – in one day!

      • hallecottis
        August 3, 2013

        Catherine Wylie Ha Ha Catherine, that so happen to us too! :)

  20. Sara
    August 1, 2013

    This is truly outstanding cake. I dusted the top with coconut sugar, to add a tiny burst of sweetness. My children have eaten half of the loaf in less than 30 minutes. It’s rich, not too sweet, and nourishing. Thank you!!

    • hallecottis
      August 3, 2013

      @Sara So glad you and your family are enjoying it.  I wonder if this could be made into a small cake using 8″ round cake pans.  Worth a try, and maybe add a frosting of some sort…hmmm

      • Annemarie A
        August 3, 2013

        hallecottis Frost it with some of the filling for that avocado coconut cream pie and stick the cake in the fridge to firm up. OMG that would be rich! Or else a cream cheese frosting. To die for! BTW, that pie filling, minus the crust, makes incredible chocolate pudding/mousse — especially when served in pretty wine glasses. Hmmmm, how would I know that? :)

  21. Kelsey
    August 1, 2013

    I followed the recipe exactly, and I was rewarded with a chocolate egg bake. I became the laughing stock of my book club.

    • hallecottis
      August 2, 2013

      @Kelsey oh no…sounds like your zucchini was a bit watery.  Make sure to squeeze out the excess water in the zucchini.  If you do have a watery zucchini and you don’t squeeze it out, it will create a wet product.

  22. Annemarie A
    August 2, 2013

    Halle, maybe you could do a video for how to prepare this recipe? :) I’m so puzzled why some folks are having problems with it because I think it’s pretty straightforward. But it’s true that a group of people can read or see the same thing, but each will interpret it a bit differently.

    • hallecottis
      August 3, 2013

      Annemarie A Great idea!  My girls are home from school for 3 more weeks and then I can tackle a video!

  23. Nicole
    August 5, 2013

    I just made this recipe into muffins (baked for 17 minutes) and it turned out perfect!  I also used one of the above suggestions and topped them with cream cheese frosting.  Absolutely delicious, my husband and son said they were the best muffins ever!  Thank You!!!

    • hallecottis
      August 8, 2013

      @Nicole  So glad you enjoyed it.  Did you make your own cream cheese frosting?  If so, care to share the recipe here?

  24. Candi
    August 5, 2013

    I just found Nocciolata Organic Hazelnut Spread when looking for something like Nutella in the natural foods section of my grocery store. It is so incredibly good that I can eat it straight from the jar! All ingredients are organic and it is made in Italy. Ingredients: cane sugar, hazelnut paste, sunflower oil, skim milk powder, cocoa powder, cocoa butter, sunflower lecithin, and vanilla extract.
    I have everything setup to make your recipe in muffin cups after dinner tonight. Thanks!

  25. hallecottis
    August 6, 2013
    • Annemarie A
      August 6, 2013

      hallecottis Oh that’s great! Well done! It will be super for folks to see how easy it really is. BTW, I’m on my second loaf of the chocolate version (added approx 2 TBSP choco chips to the batter) and it’s awesome! II’m liking it best when it’s kept chilled in the fridge. I’m also on my second loaf of the savory non-chocolate version. It’s so good with a ricotta cheese-deviled ham spread that I made up on the fly — with a cup of tea it’s a great breakfast for me (with a bonus of being low carb).

    • evmoran
      August 8, 2013

      hallecottisThanks again for the video.  I figured out what I was doing wrong.  I used my kitchenaide mixer and you mixed the ingredients by hand. This time I mixed everything by hand and it is still in the oven but it is so much thicker than my first 2 attempts.  Thanks!!

  26. Annemarie A
    August 8, 2013

    If anyone wonders (like I did) how this would be made with peanut butter… I made the substitution and I like it just fine. Sort of a Reese’s Peanut Butter Cup vibe, but not too strong on the peanut butter flavor. I like the almond butter version the best, but if I didn’t have it in the house and really wanted to make the bread, now I know I’d be satisfied with the peanut butter version.

    • hallecottis
      August 8, 2013

      Annemarie A I wondered about that Annmarie.  I will have to try it sometime.  Thanks so much for sharing!

  27. eater
    August 10, 2013

    I made this but switched your peanut butter for a chocolate peanut  butter…I baked at 400F for 35min in a 9×5 baking sheet, maybe 1″ thick, and came out really dry :(

    • hallecottis
      August 10, 2013

      eater 9×5 baking sheet?  I put mine in mini loaf pans.  Did you use a baking sheet or loaf pans.  If you used a sheet then you would have to reduce the temperature to 350F and cook it closer to 18 minutes, maybe less.  Sounds like it was overcooked.

    • hallecottis
      August 10, 2013
    • Annemarie A
      August 11, 2013

      eater The peanut butter I used was organic & freshly ground. Only peanuts in it, nothing added. I’m just guessing, but if a commercially prepared peanut butter (or almond butter) is used, it could have other ingredients in it that might interact with the other ingredients in the recipe and then impact the bread’s final result (i.e., sugar, salt, fat/oil).

      • eater
        August 11, 2013

        i’ll have to try again, i think it may be the temperature thing. i did use organic peanut butter and a shallow pan, it was way too dry. thx all!

  28. Jay
    August 12, 2013

    Can I replace the eggs with apple sauce?  I can’t have eggs.  So the recipe doesn’t use any kind of flour?

    • hallecottis
      August 12, 2013

      @Jay that’s right, no flour is needed.  I am not sure if not including the eggs would work.  You could try, but I really think you will need them.  If you do try it, let us know how it turns out.

  29. LuAnn Toronto Canada
    August 12, 2013

    Awsome, really couldn’t believe this would work, moist, delicious, great taste, I even added chopped walnuts in the batter as well as a few on top with the mini chocolate chips. My husband, the real skeptic, loved them and munched them down. I used the almond butter recipe and will try to find Justin’s butter to try next time, yes next time. I also used fresh zucchini from my neighbours garden. Easy and fast, I like the muffins they look good too. Our family gives it 2 thumbs up! I will definitely check this site for more great healthy recipes. LuAnn.

  30. Helen Lee Reid
    August 13, 2013

    My son is allergic to almonds and peanuts, but he loves chocolate zucchini bread. Can any of you suggest an alternative to the Justin’s hazelnut chocolate spread that he could stomach? Thank you.

    • Annemarie A
      August 13, 2013

      Helen Lee Reid Maybe cashew butter? I’ve wondered how that would be and I’ll probably try it as another experiment. I’m guessing it would be just about the same as the almond butter version because cashews are a mild tasting nut, too. Is there macadamia nut butter? If so, that could be another option to experiment with.

      • renskip
        August 14, 2013

        Helen Lee Reid
        You could also try sunflower seed butter http://www.sunbutter.com/

  31. eater
    August 13, 2013

    anyone try it with banana?

    • Annemarie A
      August 14, 2013

      eater Excellent idea! I knew I would have to look for a zucchini substitute when the local organic goes out of season because I can’t imagine going all winter without eating this bread. It’s my new favorite and I actually like it better than brownies!

  32. LuAnn Toronto Canada
    August 15, 2013

    or pumpkin seed butter very similar texture, taste is a little stronger but still delicious…

  33. LuAnn Toronto Canada
    August 15, 2013

    I was thinking of bananas too just for taste and reducing maple syrup a bit but the recipe may not turn out with bananas as a substitute for main ingred.

  34. hallecottis
    August 16, 2013

    LuAnn Toronto Canada I just pulled out a loaf using bananas and it turned out beautifully!  I am working on recipe to post next week.  I did not use cocoa powder to make the nut butter chocolate, instead I used mini chocolate chips.  Bananas, peanut butter and mini chocolate chips go together beautifully.  Oh and I (1 1/2 x) the recipe to make a full loaf pan of bread rather than mini loafs…cooling now, can’t wait to try it!! :)

  35. LuAnn Toronto Canada
    August 16, 2013

    you sound like you know what you’re doing, can’t wait to try it!

  36. hallecottis
    August 16, 2013

    LuAnn Toronto Canada Ha ha, sometimes I wonder :)  Here is a photo…can’t post one, but I can post one in a screenshot.  What do you think? http://cl.ly/image/1f2Q3g1I0d3S

  37. hallecottis
    August 16, 2013

    LuAnn Toronto Canada Oh my, I guess i can post a picture…who knew…well there it is :)

  38. LuAnn Toronto Canada
    August 16, 2013

    you’re so bad… great work, get your new version posted ASAP! PS. I’m not really a treky just a dreamer but can’t wait until replicators are for real…for now I’ll wait for your recipe.

  39. hallecottis
    August 16, 2013

    eater Just made a batch with bananas today…AMAZING! (recipe coming out next week)…check out photo above!

  40. kel_seewhite
    August 21, 2013

    This is a GREAT cake and I am going to try with bananas too.  I did do one thing different that took it over the top.  I distribute Young Living Essential Oils so I try and cook/bake with them every opportunity.  I added a couple drops of my Young Living Peppermint Essential Oil and it was unreal…..needless to say its already gone, my kids went crazy for it.  If you or anyone is interested in learning more about the oils come to my website http://www.melanietoneguzzo.younglivingworld.com or email me at [email protected].  Also on Facebook where I post tips and oil information everyday – http://www.facebook.com/melanietoneguzzo.younglivingworld.  They are truly the best Grade A oils in the world and I love the fact that you can cook and digest them.  Contact me today – you won’t regret it!

  41. hallecottis
    August 22, 2013

    FYI ~ Doubled this recipe and used a whole jar (16 oz jar) of almond butter and added 1/4 cup maple syrup and 1/4 cup cocoa powder to make chocolate spread and then just doubled the rest of this recipe (minus the justin’s butter) and put it in a greased 9×5″ bread pan and it turned out fantastic.  The loaf was huge and a full size loaf.  Oh and I turned the heat down to 350 and baked for 1 hour.

  42. AlexVelocity
    August 30, 2013

    I just put some batter in the oven I am allergic to Hazelnuts so I used sunflower butter. I used Honey instead of Maple syrup, egg whites from a carton instead of the eggs, and chocolate syrup instead of cocoa powder. The pan was not that big. I overdid it with the chocolae chips. I think I am going to end up with Brownies. lol. But hell why not. I’ll let you know how it turns out! :)

  43. ArleighGarratt
    September 12, 2013

    My family all loved this!! Thanks a bunch for another great healthy GF recipe!!

  44. marieselina
    October 18, 2013

    There are NO WORDS…..WAY to good…..should I say thank you?  (my hips might not like you very much….but it is healthy!)

  45. hallecottis
    October 18, 2013

    marieselina OMG you are so funny :)  I am so pleased that you are enjoying it :)

  46. hallecottis
    October 18, 2013

    ArleighGarratt So glad you enjoyed it!

  47. hallecottis
    October 18, 2013

    AlexVelocity Well how did it turn out?

  48. AlexVelocity
    October 18, 2013

    I made this twice. the second time i left out the honey. Both times it turned out great. It does work better as muffins.

  49. Telebrands
    November 6, 2013

    Who says you won’t enjoy eating when on diet when you can have this treat. Thanks for posting.

  50. ellen
    November 23, 2013

    Well, I like coconut flour and can’t eat nuts sooooo.  Let me just add that if you separate the eggs and whip the whites separately and add them at the end of the mixing (and fold them in) you can use fewer eggs.  Also, if you let the coconut flour “marinate” for a few minutes with the wet ingredients you get a smoother result.  Hope this helps others who can’t eat nuts.  Perhaps you could post both versions?

  51. DontMessWithMom
    November 30, 2013

    This looks so delicious!

  52. V
    December 13, 2013

    Looks delicious!
    I’m not much of a baker, so excuse the ridiculous question… By shredded zucchini, do you mean grated?
    Thank you!

    • Halle Cottis
      December 13, 2013

      Yes, grated zucchini.

  53. Sasha
    December 16, 2013

    Looking forward to trying this. How long does it keep (and stay moist) in the fridge? Thanks!

    • Halle Cottis
      December 17, 2013

      At least a week, but it won’t last that long :)

  54. Amy S.
    January 18, 2014

    I just made this – and it came out light, moist and fluffy. Not very loaf or bread like. Edible though. I added some leftover icing from a previous batch of cupcakes, and it was a nice touch.
    However, 1 container of hazelnut butter was exactly one cup – and it cost $9! (A different brand, but almost the same stuff as what you used.) I won’t be making this again unless I find a cheaper brand, just not good enough to warrant such a steep price.

  55. kelly
    February 22, 2014

    I used this as a low carb recipe. I didn’t put in very much splenda and it was barely sweet enough. But the texture turned out perfect even using crunchy almond butter. I added cinnamon and omitted the chocolate chips because I didn’t have any. I would absolutely make this again and just add a tad more splenda to make it a little sweeter. For some reason it didn’t take long to bake, only about 25 minutes in a regular sized pan. I’m glad it turned out because I’m a horrible baker and was afraid it wouldn’t work out like some others stated.

  56. Stephanie
    June 5, 2014

    Just made this using the almond butter/maple syrup/cocoa recipe and it turned out great even though I forgot to add the 2tbls of maple syrup. My kids wont eat it since it is not sweet, but it is GREAT with a cup of hot tea. My husband and I love it. I will of course make it correctly but not always. ;0) Thanks!

    • Halle Cottis
      June 6, 2014

      Yum! So glad you enjoyed it! :)

  57. Jennifer
    July 13, 2014

    Do you think I could use banana instead of zucchini? I want to make it now (sounds so good) and all I have on hand is bananas :-)

    • Halle Cottis
      July 17, 2014

      You could try it with bananas, I think it would work.

  58. A & J
    July 14, 2014

    Best zucchini bread ever! We would love to feature it on our blog and link back to you.

  59. Kirsty
    July 25, 2014

    I’ve made this a few times now and I LOVE IT. I used 100% macadamia butter with 3 tbsp cocoa instead of the hazelnut butter. That is an expensive treat so last time I tried half macadamia butter and half almond meal which worked almost as well. It was slightly drier so next time if I do this I might try adding a tbsp coconut oil or similar. I’ve also found that skipping the vanilla or running out of maple syrup at 1 tbsp are not massive dramas, and 2 tsp gf baking powder works ok as a raising agent. Not fully squeezing out the zucchini can make it sink. This loaf freezes well if you can manage not to eat it all at once!!

    Thanks for this recipe!

  60. Michaela
    July 31, 2014

    I have just made this. It is still in the oven; looking wonderful and has risen well. I have used organic Agave nectar because I didn’t have maple syrup in the house and added two generous table spoons of organic full cream Greek yogurt. The entire house smells like chocolate. I am looking forward to sinking my teeth into a warm slice of this bread. Thank you for sharing!

  61. Cathy
    July 31, 2014

    I just made these. The recipe made 24 mini muffins as well as 3 regular-sized muffins (I decided to try out a few different sizes). I cooked the mini muffins for 12 minutes, and the regular-sized muffins for 15 minutes. They were really good!

  62. Paula Gennara
    August 1, 2014

    Hi Halle,

    I just made this last night and used natural peanut butter with the cocoa and maple syrup. It is delicious. I find the peanut butter is cheaper to buy. I have more zucchini and will try adding walnuts and chocolate chips this weekend. It didn’t rise as high as yours in the picture. I’ll have to go out and buy mini’s. Thanks for the recipe. My daughter who refuses to eat anything with wheat loves it.

  63. Gena Martinez
    August 5, 2014

    I made this today and it was fabulous. I’m allergic to hazelnuts so I did creamy almond butter/maple syrup/cacao powder with dark chocolate chips in a loaf pan. Used mini and regular dark chocolate chips on top! My new favorite-a keeper!

    • Halle Cottis
      August 6, 2014

      So glad you enjoyed it!

  64. Chelsea
    August 13, 2014

    After a failed attempt at another “clean” zuchhini bread recipe that I had subbed GF whole grain flour for the non GF kind, I found your recipe and I just made it this morning and am in love! The only change I made was I used natural PB and added 2 tbsp of cocoa powder and 1 tbsp of maple syrup to that and it turned out wonderful! Thank you so much for this recipe!!

    • Chelsea
      August 13, 2014

      Oh, I also peeled my zucchini rather than grating it and it worked just as well :)

      • Halle Cottis
        August 19, 2014

        Good to know, thanks! :)

  65. Sara
    August 16, 2014

    Hi, I was wondering I I could use winter squash or pumpkin instead of nut butter. I am pretty sensitive to all nuts and coconut.

    • Halle Cottis
      August 19, 2014

      Hi Sara,
      No that would not work, unfortunately. You need the fat from the nut butters. You could try using a seed butter.

  66. Rsaferriell
    August 17, 2014

    Just made this. Very good! I didn’t have, nor do I like, Nutella/hazelnut spread, so I used all natural peanut butter, and only stevia, (ground leaves) for the sweetener instead of maple syrup in both the butter spread and general recipe. Everything else was to a “t”. Turned out great! Glass buttered standard loaf pan, 35 minutes. Opps. I did add cinnamon, as I like it in my zucchini breads.

    • Halle Cottis
      August 19, 2014

      Sounds delicious!

  67. Linda
    August 17, 2014

    Tried this recipe today. LOVE it! Thank you for posting.

  68. Diana
    August 17, 2014

    Perfection! I did the almond butter/ cocoa version. Also, I used agave instead of maple syrup because it’s what I had on hand. I followed the recipe exactly and used 2 tbsp of cocoa powder and 3 tbsp of agave. And I made sure to squeeze all the water out of the zucchini using a strainer and letting it sit in paper towels. The result was a perfect bread texture. I cannot wait to make other versions of this recipe.

  69. Roberta
    August 18, 2014

    I think I see the problem that causes readers to have trouble with the Organic Chocolate Zucchini Bread Recipe, sometimes. In the written instructions, you have “Stir in shredded zucchini” after “Add baking soda and vinegar.” In the video you show the zucchini and all ingredients blended before you add the baking soda and vinegar. Adding the zucchini at the end would deflate much of the baking soda bubbles already forming. A quick switch in instructions might make a difference! That, and watching the video.

  70. Deborah Pavek
    August 23, 2014

    Justin’s nut butters are loaded with sugar. I stopped using them years ago for that reason. I only use nut butters that only contain nuts, occasionally salt but nothing else. there’s enough hidden sugar out there, i find his labeling misleading

  71. Debbie
    September 14, 2014

    Had a bunch of extra zucchini from my garden so I wanted to make some gluten-free zucchini bread, as I can’t eat gluten. I came across your recipe and not only did it look really good and easy to make, but I also had all the ingredients on hand (I ended up using the almond butter with the maple syrup and cocoa mixture). To be honest, I did not have high hopes for this recipe, as it seems that most gluten-free baked goods I make comes out horrible, but this recipe came out GREAT! Even my husband, who hates most GF foods, thinks this is really good! Thanks for posting this easy-to-make delicious recipe that even a baking novice like me can make! This is a recipe I’ll definitely save and make again and again!

    • Halle Cottis
      September 17, 2014

      So glad you enjoyed it Debbie! :)

  72. Jen
    September 21, 2014

    Hi I have to say this is a homerun! I have picky kids who do not eat any gluten or grains and its so hard finding something they love! They devored them while saying are these gluten free because they could not tell. I would love to know what other recipes you have that does not use coconut flour as that seems to never go over well:) Thank you so much!

  73. Emma
    October 3, 2014

    I made this with natural peanut butter and honey. Mom can’t have almonds and we didn’t have maple syrup. I use 1 tsp chocochips in each muffin paper and cooked for 12-13 minutes. With cream cheese frosting. Yummo!
    The trick is to squeeze the extra water from the zucchini and working quick as possible after adding the baking soda and vinegar.

  74. Halle Cottis
    August 25, 2014

    Oh good, I was so thinking of trying these as muffins! Glad you and your kids enjoyed them!

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