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 than what many are used 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 too 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 let’s 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.
The Star Ingredient
So today’s recipe showcases a new ingredient that many of you might not have. There are a few things that I would like to discuss 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 
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 than 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 than 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?
Like 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!
Organic Chocolate Zucchini Bread Recipe {Paleo, Gluten Free and Grain Free}
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
Yield: 10 pieces 1x
Category: dessert
Method: baking
Cuisine: american
Print Recipe
Pin RecipeDescription
This recipe is for the best chocolate zucchini bread recipe!
Ingredients
- 1 cup Justin’s chocolate hazelnut butter blend or if Paleo, use almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder | You Can Buy Nut Butter Here
- 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
- 2 large eggs
- 2 tbsp grade b maple syrup
- 1 tbsp pure vanilla
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/8 tsp sea salt – You Can Buy It Here
- 1–2 tbsp mini chocolate chips (enjoy life)
Instructions
- Preheat oven to 400 F.
- 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.
- Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
- Stir in shredded zucchini. If really watery, squeeze out excess water.
- Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
- Top with 1-2 tbsp of mini chocolate chips.
- 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.
- 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:
Click Here To See A Video On How To Make Chocolate Zucchini Bread
Nutritional Information: Calories: 180 Fat: 13.3g Carbs: 13.6g Protein: 4.7g
Nutrition
- Serving Size: 1 piece
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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hooray! I have been waiting for this since you posted on Instagram 🙂
Love it! Thank you for sharing! This is going on my meal plan next week for sure!!
I just made my first loaf 2 days ago and my girls had me make another one yesterday! LOVE
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!
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.
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!
@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.
Thank you for the alternative to hazelnut butter. I don’t care for the flavor of hazelnuts, but love the idea of almonds & chocolate.
Must try this!
How is this Paleo, since it contains hazelnut butter with sugar in it? Maybe I’m missing something.
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.
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.
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?
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.
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.
@Michelle If your loaf was soggy, you probably needed to squeeze the excess water out of the zucchini.
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.
I agree with you Kathleen, not to sweet and I like that!
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.
Theo makes a great peanut butter cup sans soy!