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