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 made this with natural peanut butter and honey. Mom can’t have almonds and we didn’t have maple syrup. I use 1 tsp chocochips in each muffin paper and cooked for 12-13 minutes. With cream cheese frosting. Yummo!
The trick is to squeeze the extra water from the zucchini and working quick as possible after adding the baking soda and vinegar.
A lot of stores offer grind your own peanut butter, as well as almond butter. It comes out to about 8/lb. Still spendy though. You can massively cut costs by making your own though! Take some almonds and throw them in the food processor until smooth. You can get almonds real cheap from costco in big bags. Hope this helps!
I used nutella because that’s all I had, but it came out too watery. I was too worried it would come out like a soufflé like someone else said, so I reached for my gluten free all purpose flour (honestly I don’t even know what was in it…), maybe put half a cup in, and a tsp of xhantham gum, and it came out great! Will make this again, but maybe not with nutella. It would also be great as muffins. Thanks for the recipe
I love this bread! I used the recommended chocolate/hazelnut butter and it came out moist and yummy and was a big hit for Thanksgiving dinner! I live at 7000 ft. so I didn’t drain my zucchini, with the thin air we need all the moisture we can get! I’m thinking next time I might try it with 1 1/2 cups zucchini, and see how that works.
I’m also wondering too how it will work without the chocolate. My partner is allergic, but, I know it will probably affect the texture.
I found this recipe on Pinterest and made it on Tuesday night. It was so light and moist and a hit with my family. I am keeping this recipe and will make it again.
So glad you enjoyed the bread Danielle!
the last thing i want is to eat bread that has 13 plus grams of fat. so using nut butters to make bread is clearly out of the question. butters should be used as a spread not a main ingredient. coconut flour is a wonder food, super food . a recipe using coconut flour could just state the brand of coconut flour used in the recipe. period
Just made this, but replaced the eggs with one large banana pureed in the blender to make it vegan. I also doubled up on the zucchini and added some almond flour. Came out great, thanks so much for the recipe.
Thanks for sharing your variation. Sounds delicious!
These muffins came out perfectly! The video was very helpful as was the recipe for home-ade chocolate almond butter. I did literally squeeze out the zucchini. My only substitution was flax for the eggs, as my son is egg free. They came out with a nice texture and were even fluffy, which is rare without the eggs. Our only problem is that we ate them too fast:) Best grain free muffins we’ve tried!
★★★★★
Love it! Not sure what these other people are doing wrong. But mine was perfect. Great recipe.
I don’t even see the recipe…. just the title. I would love to make this!
Sorry about that Nicole. It is up and running now.
Just made this with the almond butter substitution, and they look great! Thanks for the recipe!
So incredibly delicious! One of the first things i made when i went paleo a few years back! Thank you! It made the top 10 paleo Chocolate Recipes!!! http://joyfulbite.com/top-ten-paleo-chocolate-recipes-you-have-to-try/