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Condiments / Sauces Gluten Free Grain Free Recipe Videos Recipes Videos

Video Recipe ~ Chocolate Zucchini Bread And A Chocolate Almond Butter Spread Recipe

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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 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

 

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Chocolate Almond Butter Spread


  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: A little over 1 cup
  • Category: condiment
  • Method: mixing
  • Cuisine: american
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Description

This recipe for chocolate almond butter spread is super easy to make and the ingredients are really easy to come by.


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.

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition

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}

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17 Comments

Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  1. evmoran says

    August 6, 2013 at 8:20 pm

    Thanks for the video!!

    Reply
  2. eater says

    August 10, 2013 at 5:55 pm

    can the apple cider vinegar be substituted?

    Reply
    • hallecottis says

      August 10, 2013 at 8:01 pm

      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,

      Reply
  3. Kelly says

    September 1, 2013 at 2:52 pm

    Love the video, Halle!

    Reply
  4. wholegoalwellness says

    September 1, 2013 at 2:52 pm

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

    Reply
  5. hallecottis says

    September 2, 2013 at 7:22 am

    Thank you. So glad you enjoyed it.

    Reply
  6. hallecottis says

    September 2, 2013 at 7:22 am

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

    Reply
  7. Brenda says

    January 8, 2014 at 2:55 pm

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

    Reply
  8. Sandy says

    March 11, 2014 at 2:51 pm

    Suggestions for high altitude before I try this? Thanks

    Reply
  9. Becky Scullin says

    May 16, 2014 at 2:50 pm

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

    Reply
  10. Becky Scullin says

    May 16, 2014 at 2:54 pm

    that was hersheys chocolate with hazelnut spread

    Reply
  11. Lindsay says

    August 16, 2014 at 2:16 pm

    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?

    Reply
    • Halle Cottis says

      August 19, 2014 at 7:48 am

      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.

      Reply
  12. Sydnee says

    August 20, 2014 at 2:29 pm

    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.

    Reply
    • Halle Cottis says

      August 25, 2014 at 8:17 am

      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.

      Reply
  13. Jen says

    September 26, 2014 at 2:11 pm

    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.

    Reply
  14. Jen says

    September 26, 2014 at 2:12 pm

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

    Reply

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I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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