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 suggested 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
Category: condiment
Method: mixing
Cuisine: american
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Pin RecipeDescription
This recipe for chocolate almond butter spread is super easy to make and the ingredients are really easy to come by.
Ingredients
Instructions
- Place all ingredients into the bowl and mix well.
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 let’s 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 Go to Chocolate Zucchini Bread {Gluten Free, Grain Free and Paleo}
evmoran says
August 6, 2013 at 8:20 pmThanks for the video!!
eater says
August 10, 2013 at 5:55 pmcan the apple cider vinegar be substituted?
hallecottis says
August 10, 2013 at 8:01 pmeater 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,
Kelly says
September 1, 2013 at 2:52 pmLove the video, Halle!
wholegoalwellness says
September 1, 2013 at 2:52 pmHalle, Thank you, this was soooo good! I used almond butter as well…delicious. You are amazing!
hallecottis says
September 2, 2013 at 7:22 amThank you. So glad you enjoyed it.
hallecottis says
September 2, 2013 at 7:22 amThanks Kelly. Little shaky without the tripod but hey you really can see how easy it is to make.
Brenda says
January 8, 2014 at 2:55 pmI do not eat eggs. Would I be able to use flaxseed with water to make an egg substitute?
Sandy says
March 11, 2014 at 2:51 pmSuggestions for high altitude before I try this? Thanks
Becky Scullin says
May 16, 2014 at 2:50 pmcan you use nutella or Hershys chocolate with hazelnut instead of justins?
Becky Scullin says
May 16, 2014 at 2:54 pmthat was hersheys chocolate with hazelnut spread
Lindsay says
August 16, 2014 at 2:16 pmI 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?
Halle Cottis says
August 19, 2014 at 7:48 amYes, 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.
Sydnee says
August 20, 2014 at 2:29 pmDoes 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.
Halle Cottis says
August 25, 2014 at 8:17 amIf it seems a bit to runny, add a tablespoon or two of coconut flour to thicken it up and you will be just fine.
Jen says
September 26, 2014 at 2:11 pmthey 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.
Jen says
September 26, 2014 at 2:12 pmsorry- this didn’t put the reply in place. This was an answer to the question about substituting cider vinegar.