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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I just made these. The recipe made 24 mini muffins as well as 3 regular-sized muffins (I decided to try out a few different sizes). I cooked the mini muffins for 12 minutes, and the regular-sized muffins for 15 minutes. They were really good!
Hi Halle,
I just made this last night and used natural peanut butter with the cocoa and maple syrup. It is delicious. I find the peanut butter is cheaper to buy. I have more zucchini and will try adding walnuts and chocolate chips this weekend. It didn’t rise as high as yours in the picture. I’ll have to go out and buy mini’s. Thanks for the recipe. My daughter who refuses to eat anything with wheat loves it.
I made this today and it was fabulous. I’m allergic to hazelnuts so I did creamy almond butter/maple syrup/cacao powder with dark chocolate chips in a loaf pan. Used mini and regular dark chocolate chips on top! My new favorite-a keeper!
So glad you enjoyed it!
After a failed attempt at another “clean” zuchhini bread recipe that I had subbed GF whole grain flour for the non GF kind, I found your recipe and I just made it this morning and am in love! The only change I made was I used natural PB and added 2 tbsp of cocoa powder and 1 tbsp of maple syrup to that and it turned out wonderful! Thank you so much for this recipe!!
Oh, I also peeled my zucchini rather than grating it and it worked just as well 🙂
Good to know, thanks! 🙂
Hi, I was wondering I I could use winter squash or pumpkin instead of nut butter. I am pretty sensitive to all nuts and coconut.
Hi Sara,
No that would not work, unfortunately. You need the fat from the nut butters. You could try using a seed butter.
Just made this. Very good! I didn’t have, nor do I like, Nutella/hazelnut spread, so I used all natural peanut butter, and only stevia, (ground leaves) for the sweetener instead of maple syrup in both the butter spread and general recipe. Everything else was to a “t”. Turned out great! Glass buttered standard loaf pan, 35 minutes. Opps. I did add cinnamon, as I like it in my zucchini breads.
Sounds delicious!
Tried this recipe today. LOVE it! Thank you for posting.
Perfection! I did the almond butter/ cocoa version. Also, I used agave instead of maple syrup because it’s what I had on hand. I followed the recipe exactly and used 2 tbsp of cocoa powder and 3 tbsp of agave. And I made sure to squeeze all the water out of the zucchini using a strainer and letting it sit in paper towels. The result was a perfect bread texture. I cannot wait to make other versions of this recipe.
I think I see the problem that causes readers to have trouble with the Organic Chocolate Zucchini Bread Recipe, sometimes. In the written instructions, you have “Stir in shredded zucchini” after “Add baking soda and vinegar.” In the video you show the zucchini and all ingredients blended before you add the baking soda and vinegar. Adding the zucchini at the end would deflate much of the baking soda bubbles already forming. A quick switch in instructions might make a difference! That, and watching the video.
Justin’s nut butters are loaded with sugar. I stopped using them years ago for that reason. I only use nut butters that only contain nuts, occasionally salt but nothing else. there’s enough hidden sugar out there, i find his labeling misleading
Had a bunch of extra zucchini from my garden so I wanted to make some gluten-free zucchini bread, as I can’t eat gluten. I came across your recipe and not only did it look really good and easy to make, but I also had all the ingredients on hand (I ended up using the almond butter with the maple syrup and cocoa mixture). To be honest, I did not have high hopes for this recipe, as it seems that most gluten-free baked goods I make comes out horrible, but this recipe came out GREAT! Even my husband, who hates most GF foods, thinks this is really good! Thanks for posting this easy-to-make delicious recipe that even a baking novice like me can make! This is a recipe I’ll definitely save and make again and again!
So glad you enjoyed it Debbie! 🙂
Hi I have to say this is a homerun! I have picky kids who do not eat any gluten or grains and its so hard finding something they love! They devored them while saying are these gluten free because they could not tell. I would love to know what other recipes you have that does not use coconut flour as that seems to never go over well:) Thank you so much!
Hi Jen! So glad the whole gang enjoyed the bread. I have a whole cookbook with recipes just like this one: Gluten Free & Grain Free Breads, Batters and Doughs