Chocolate Zucchini Bread | WholeLifestyleNutrition.com

And We’ve Got A Home Run Here Folks!

 

Wow, the first time I pulled this loaf out of the oven I was quite surprised.  I mean in the past I have had plenty of flops…and to be honest, this was my first attempt at this recipe creation, so I was expecting to have some tweaks before finalizing this recipe.  To my surprise, I hit a home run first time out to bat!  I mean really, how often does that happen? (Never!) :)

Summer is in full swing in my area and with summer comes zucchini and summer squashes.  One of my favorite things to make is zucchini bread!  I was quite challenged by myself to create a delicious organic chocolate zucchini bread recipe that was Paleo friendly, gluten free and grain free.  I also wanted to make a loaf without flour, especially without coconut flour.

Why I Choose Not To Use Coconut Flour Anymore

 

I am not crazy about using coconut flour anymore.  I have found coconut flour to be very inconsistent with final results because it all depends on the brand of coconut flour that one uses.  Some brands are very dense, others are lighter.  Even if you measure coconut flour on a scale, it still can be dramatically different depending on which brand one uses.

I receive more complaints with my recipes that use coconut flour.  One it has a different texture then what many are use to.  Two, you have to use a ton of eggs to help it rise and oftentimes I get an eggy taste to the dish.

Coconut flour has an extremely high fiber content and many have digestive issues when consuming coconut flour. Me personally, I do not digest coconut flour well.  I can eat it in small doses but to much and I start to suffer from digestive issues.  How about you, have you noticed any digestive issues (gas, bloating, heavy feeling in the gut) when eating coconut flour?  

If you do experience digestive issues, this is a sign that your body is not tolerating it and it might be best not to consume it.

Organic Chocolate Zucchini Bread Recipe

 

So lets move onto this amazing recipe shall we?  I was inspired by two of my recipes to create this recipe.  If you haven’t had a chance to try these out, I encourage you to.  They are fantastic!

Paleo, Gluten Free and Grain Free Mini Muffins {2 versions}

Organic Flourless Peanut Butter and Jelly Pancakes

Both of these recipes do not use flour as a central ingredient, instead they use a nut butter.

Chocolate Zucchini Bread | WholeLifestyleNutrition.com

The Star Ingredient

 

So todays recipe showcases a new ingredient that many of you might not have.  There are a few things that I would like to discuss about this product.  Have you noticed all the rave lately over Nutella?

I personally have never tried it.  One time out of curiosity, I picked up a brand of chocolate hazelnut “Nutella like” butter at the store and I couldn’t believe how much sugar was in it!  Not only that, it was filled with Justins Hazelnut Butter Blend toxic ingredients…and many so called health food blogs were promoting this!  What?

So the last time I was at my health food store, I stumbled upon Justin’s Chocolate Hazelnut Blend.  I turned it over to read the ingredients and I was pleasantly surprised to see: dry roasted hazelnuts, dry roasted almonds, organic evaporated cane sugar, organic cocoa, organic cocoa butter, organic palm fruit oil, vanilla, and sea salt.

Were all of these ingredients perfect?  No…but it has way less sugar and they focus on whole natural ingredients.  Much better then the other chocolate hazelnut “Nutella” like brands out there.  And remember folks, it is about balance.  It is ok if it isn’t perfect.  It clearly is a better choice then others. 

I love hazelnuts, and love chocolate, and who doesn’t love almond butter too?  So I thought this would make a perfect base for a delicious nutty organic chocolate zucchini bread recipe!  

So if you need to get your hands on some of this, you can order it here: Justin’s Chocolate Hazelnut Blend.  It truly makes a delicious loaf of chocolate zucchini bread!  Don’t you just want to sink your teeth into a piece of this bread?  YUM!

Have You Seen My New Cookbook Yet?

 

book-template-copy-1Like this recipe?  Well then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!  

This is so much more than “just a cookbook”!  In this book I teach you how to bake with almond flour, nut butters, coconut flour, tapioca flour, arrowroot flour and even toasted quinoa flour!  You will be an expert in gluten free and grain free baking after you read this cookbook, I promise!

There are tons of gluten free, grain free and Paleo recipes throughout this book!  Get your copy today!! 

Bonus!!  For a limited time we are giving our readers and extra 20% off!  Just use coupon code healthy2014 at checkout!

 

Chocolate Zucchini Bread | WholeLifestyleNutrition.com

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

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10 pieces

Serving Size: 1 piece

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

Nutritional Information: Calories: 180 Fat: 13.3g Carbs: 13.6g Protein: 4.7g

Ingredients

Instructions

  1. Preheat oven to 400 F.
  2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
  3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
  4. Stir in shredded zucchini. If really watery, squeeze out excess water.
  5. Place in a lined or greased loaf pan. You can use one 5x9" pan or 2 mini loaf pans.
  6. Top with 1-2 tbsp of mini chocolate chips.
  7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
  8. Allow to cool on a cooling rack and serve. You can also serve warm too.

Notes

The pictures in this post were made with mini loaf pans.

Equipment Needed:

Mini Loaf Pans

Medium Mixing Bowl

Measuring Spoons & Cups

Hand Mixer

Boxed Grater

Click Here To See A Video On How To Make Chocolate Zucchini Bread

http://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/

Update:  I had several viewers that were having some difficulties with this recipe, so I did a quick video to show you how easy it is to make this zucchini bread.

Video ~ How To Make Homemade Chocolate Almond Butter & Chocolate Zucchini Bread

 

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Join the Conversation

142 thoughts on “Organic Chocolate Zucchini Bread Recipe {Paleo, Gluten Free and Grain Free}”

  1. Live Simply says:

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

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

  3. Whole Lifestyle Nutrition says:

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

  4. sherrigoedker says:

    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!

    1. hallecottis says:

      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 says:

    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!

    1. hallecottis says:

      @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 says:

    Must try this!

  7. Dulcimer says:

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

    1. hallecottis says:

      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 says:

    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 says:

    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?

    1. hallecottis says:

      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.

    2. Michelle says:

      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.

      1. hallecottis says:

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

  10. Kathy says:

    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 says:

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

  12. Jan Martin Whitlinger says:

    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 says:

    me too!

  14. Debbie Rinker Butler says:

    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 says:

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

  16. Tracy says:

    Just FYI, Justin’s is not organic.

    1. hallecottis says:

      @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 says:

    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!

    1. hallecottis says:

      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!

      1. Annemarie A says:

        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?)

    2. hallecottis says:

      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!

      1. Annemarie A says:

        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 says:

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

    1. hallecottis says:

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

      1. evmoran says:

        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.

        1. hallecottis says:

          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? :)

        2. evmoran says:

          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!

        3. Annemarie A says:

          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…

        4. hallecottis says:

          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 says:

    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.

    1. Catherine Wylie says:

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

      1. hallecottis says:

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

  20. Sara says:

    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!!

    1. hallecottis says:

      @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

      1. Annemarie A says:

        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 says:

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

    1. hallecottis says:

      @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 says:

    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.

    1. hallecottis says:

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

  23. Nicole says:

    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!!!

    1. hallecottis says:

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

  24. Candi says:

    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!

    1. Annemarie A says:

      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).

    2. evmoran says:

      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!!

  25. Annemarie A says:

    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.

    1. hallecottis says:

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

  26. eater says:

    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 :(

    1. hallecottis says:

      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.

    2. Annemarie A says:

      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).

      1. eater says:

        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!

  27. Jay says:

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

    1. hallecottis says:

      @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.

  28. LuAnn Toronto Canada says:

    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.

  29. Helen Lee Reid says:

    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.

    1. Annemarie A says:

      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.

      1. renskip says:

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

  30. eater says:

    anyone try it with banana?

    1. Annemarie A says:

      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!

  31. LuAnn Toronto Canada says:

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

  32. LuAnn Toronto Canada says:

    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.

  33. hallecottis says:

    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!! :)

  34. LuAnn Toronto Canada says:

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

  35. hallecottis says:

    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

  36. hallecottis says:

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

  37. LuAnn Toronto Canada says:

    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.

  38. hallecottis says:

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

  39. kel_seewhite says:

    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!

  40. hallecottis says:

    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.

  41. AlexVelocity says:

    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! :)

  42. ArleighGarratt says:

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

  43. marieselina says:

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

  44. hallecottis says:

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

  45. hallecottis says:

    ArleighGarratt So glad you enjoyed it!

  46. hallecottis says:

    AlexVelocity Well how did it turn out?

  47. AlexVelocity says:

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

  48. Telebrands says:

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

  49. ellen says:

    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?

  50. DontMessWithMom says:

    This looks so delicious!

  51. V says:

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

    1. Halle Cottis says:

      Yes, grated zucchini.

  52. Sasha says:

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

    1. Halle Cottis says:

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

  53. Amy S. says:

    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.

  54. kelly says:

    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.

  55. Stephanie says:

    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!

    1. Halle Cottis says:

      Yum! So glad you enjoyed it! :)

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  57. Jennifer says:

    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 :-)

    1. Halle Cottis says:

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

  58. A & J says:

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

  59. Kirsty says:

    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 says:

    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 says:

    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 says:

    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 says:

    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!

    1. Halle Cottis says:

      So glad you enjoyed it!

  64. Chelsea says:

    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!!

    1. Chelsea says:

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

      1. Halle Cottis says:

        Good to know, thanks! :)

  65. Sara says:

    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.

    1. Halle Cottis says:

      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 says:

    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.

    1. Halle Cottis says:

      Sounds delicious!

  67. Linda says:

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

  68. Diana says:

    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 says:

    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 says:

    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 says:

    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!

    1. Halle Cottis says:

      So glad you enjoyed it Debbie! :)

  72. Jen says:

    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!

    1. Halle Cottis says:

      Hi Jen! So glad the whole gang enjoyed the bread. I have a whole cookbook with recipes just like this one: Gluten Free & Grain Free Breads, Batters and Doughs

  73. Emma says:

    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. Christina E says:

    A lot of stores offer grind your own peanut butter, as well as almond butter. It comes out to about 8/lb. Still spendy though. You can massively cut costs by making your own though! Take some almonds and throw them in the food processor until smooth. You can get almonds real cheap from costco in big bags. Hope this helps!

  75. Ester says:

    I used nutella because that’s all I had, but it came out too watery. I was too worried it would come out like a soufflé like someone else said, so I reached for my gluten free all purpose flour (honestly I don’t even know what was in it…), maybe put half a cup in, and a tsp of xhantham gum, and it came out great! Will make this again, but maybe not with nutella. It would also be great as muffins. Thanks for the recipe

  76. Cindi says:

    I love this bread! I used the recommended chocolate/hazelnut butter and it came out moist and yummy and was a big hit for Thanksgiving dinner! I live at 7000 ft. so I didn’t drain my zucchini, with the thin air we need all the moisture we can get! I’m thinking next time I might try it with 1 1/2 cups zucchini, and see how that works.
    I’m also wondering too how it will work without the chocolate. My partner is allergic, but, I know it will probably affect the texture.

  77. Danielle says:

    I found this recipe on Pinterest and made it on Tuesday night. It was so light and moist and a hit with my family. I am keeping this recipe and will make it again.

    1. Halle Cottis says:

      So glad you enjoyed the bread Danielle!

  78. Halle Cottis says:

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

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