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
Prep Time:
Yield:
Category:
Method:
Cuisine:
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
Like What You See? G+1 This Post
The button is at the bottom left corner.
Halle, we tried it out your recipe and it tasted amazing. Zucchini is so versatile. would love to know your thoughts on my wife’s recipe for zucchini pancakes with piri piri aoli. here is the link http://glutenfreemethod.com/entree/zucchini-pancakes-with-piri-piri-aoli-paleo-gluten-free/
★★★★★
Hello! I’m an au pair from the United States living in France and I have celiac disease so I keep gluten free along with being intolerant of cow dairy (so I never touch that either). Anyway, I am looking for good recipes that I can make with the girls I take care of that are safe for all of us to be cooking/eating (I’ve been struggling and getting a bit sick lately with all the bread crumbs everywhere). I saw this recipe and it looks perfect! Only problem – it’s insanely expensive to buy nut butters in Europe from what I’ve seen and the cheapest option is probably Nutella. As I’ve read, Nutella didn’t seem to work that well, but does anyone have any other suggestions then on how to make the Nutella work or for other alternatives that are affordably available in Europe? Also, does anyone have other recipe suggestions that are kid-approved and loved that we could make together on a day off from school? Thank you so much! I hope y’all have a wonderful day!
Hi Kara,
you can try to make the nut butter yourself, if they have a blender or food processor. You can buy a bag or two of hazelnuts, roast them I think at about 100 deg C for ten minutes, peel off the skin and then blend it till smooth butter. You can have a look on livinghealthywithchocolate, there I use the recipe from.
If not you can have a look on Amazon UK, you can order ie Biona almond butter or probably hazelnut butter as well for some bugs. I think the shipping shouldn’t be that expensive. Maybe you find it also on Amazon FR. Couldn’t tell as my French is a bit rusty;-).
I think you wouldn’t want to use Nutella if you’ve seen the video from Yoni Freedhoff from Ottawa University https://www.youtube.com/watch?v=_qtsBmFK8F4&feature=player_embedded :D.
Kind Regards
Matthias
Wondering if this will turn out when I substitute sunflower butter and egg replacer. My daughter is allergic to nuts and eggs among other things
Love this bread. I have made it numerous times. It really hits the spot at the holidays. I never have bought Jasons. I sub 1 c almond butter (natural – of course), 1 T maple or coconut palm sugar, and 2 T cocoa. I often make it into muffins, too! Great recipe! My whole family loves it – even those who try to avoid my healthy recipes! Also, I put my chocolate chips into my food processor to make them super small. You can use less and still get that decadent taste!
★★★★★
I’m just making this for the first time. It’s in the oven now. However the written recipe is not the same as the video recipe you have now added to your website the order in which you add the ingredients is different and I think that might make for a soggy cake or bread. Also with the almond butter in the video you use honey to sweeten it and in the written you have maple syrup. I’ll let you know how it goes!
I made this with almond butter that I whip up myself and added a tb of baking chocolate. I liked it but would be better with the chocolate chips mixed in the batter. We are not paleo here, but trying to eat clean to feel better. My daughter has fatty liver and EVERYTHING makes her stomach hurt. She liked it til she saw “green stuff” in it LOL. I thought it was good.
★★★★
is there a way to sub zucchini for kale or spinach?
I’ve never tried that Emily and am not sure how it would taste. You certainly can try but I would saute and squeeze out excess water from both vegetables as they have a high water content (especially spinach).
I just made this. Followed the recipe to a T. I rose nicely and looked just like the picture here when it came out if the oven, then it sank a little. Texture islight and sponge and that’s fine with me. I added chopped 85% dark chocolate chunks instead of chips. It’s delicious! I do detect a hint of baking soda after taste though. Regardless, what a nice treat. Will definitely make again. Thanks for the recipe!
★★★★
I love the look of this bread. I’m wondering if you have any suggestions for what I can use to substitute for the nut butter(s). I am severely allergic to all nuts and seeds.
Not sure there is a substitution as that is the main ingredient of this bread. Have you tried a traditional chocolate zucchini bread recipe?
I’ve been making this OFTEN with Jason’s Choc. Hazelnut Butter since finding this recipe! Tried the almond butter version once which didn’t seem to come out sweet enough, somewhat more neutral like bread (maybe made it wrong?) but it worked GREAT for making little dessert sandwiches with Jason’s hazelnut butter spread as a filling. Nut butter on nut butter 🙂 I bet these could be finessed into a paleo bûche de noel!
★★★★★
This is one of my favorite recipes, and I sometimes even frost it with “frosting” made of equal parts nut butter, cocoa and honey 🙂
★★★★★
Oh Yum Laura…I will have to try your frosting recipe!
would coconut butter work as a sub for the almond butter?
No, I am afraid this would not work the same. Coconut butter usually has more fat and fiber content that is a different ratio of that of almond butter.