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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Who says you won’t enjoy eating when on diet when you can have this treat. Thanks for posting.
Well, I like coconut flour and can’t eat nuts sooooo. Let me just add that if you separate the eggs and whip the whites separately and add them at the end of the mixing (and fold them in) you can use fewer eggs. Also, if you let the coconut flour “marinate” for a few minutes with the wet ingredients you get a smoother result. Hope this helps others who can’t eat nuts. Perhaps you could post both versions?
This looks so delicious!
Looks delicious!
I’m not much of a baker, so excuse the ridiculous question… By shredded zucchini, do you mean grated?
Thank you!
Yes, grated zucchini.
Looking forward to trying this. How long does it keep (and stay moist) in the fridge? Thanks!
At least a week, but it won’t last that long 🙂
I just made this – and it came out light, moist and fluffy. Not very loaf or bread like. Edible though. I added some leftover icing from a previous batch of cupcakes, and it was a nice touch.
However, 1 container of hazelnut butter was exactly one cup – and it cost $9! (A different brand, but almost the same stuff as what you used.) I won’t be making this again unless I find a cheaper brand, just not good enough to warrant such a steep price.
I used this as a low carb recipe. I didn’t put in very much splenda and it was barely sweet enough. But the texture turned out perfect even using crunchy almond butter. I added cinnamon and omitted the chocolate chips because I didn’t have any. I would absolutely make this again and just add a tad more splenda to make it a little sweeter. For some reason it didn’t take long to bake, only about 25 minutes in a regular sized pan. I’m glad it turned out because I’m a horrible baker and was afraid it wouldn’t work out like some others stated.
Just made this using the almond butter/maple syrup/cocoa recipe and it turned out great even though I forgot to add the 2tbls of maple syrup. My kids wont eat it since it is not sweet, but it is GREAT with a cup of hot tea. My husband and I love it. I will of course make it correctly but not always. ;0) Thanks!
Yum! So glad you enjoyed it! 🙂
Do you think I could use banana instead of zucchini? I want to make it now (sounds so good) and all I have on hand is bananas 🙂
You could try it with bananas, I think it would work.
Best zucchini bread ever! We would love to feature it on our blog and link back to you.
I’ve made this a few times now and I LOVE IT. I used 100% macadamia butter with 3 tbsp cocoa instead of the hazelnut butter. That is an expensive treat so last time I tried half macadamia butter and half almond meal which worked almost as well. It was slightly drier so next time if I do this I might try adding a tbsp coconut oil or similar. I’ve also found that skipping the vanilla or running out of maple syrup at 1 tbsp are not massive dramas, and 2 tsp gf baking powder works ok as a raising agent. Not fully squeezing out the zucchini can make it sink. This loaf freezes well if you can manage not to eat it all at once!!
Thanks for this recipe!
I have just made this. It is still in the oven; looking wonderful and has risen well. I have used organic Agave nectar because I didn’t have maple syrup in the house and added two generous table spoons of organic full cream Greek yogurt. The entire house smells like chocolate. I am looking forward to sinking my teeth into a warm slice of this bread. Thank you for sharing!