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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
Print Recipe

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.

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}


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.

Comments

    • 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,

  4. wholegoalwellness says

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

  9. Becky Scullin says

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

  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?

    • 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.

    • 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.

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