If you just turned away from this recipe because it has the word moist in the title, we’re fighting. I know, I know, moist is kind of a gross word. But how many paleo bread recipes have you come across that are either goo in the middle or completely dry? Mine is moist and that is a key component to a delicious zucchini bread. If you don’t like the title, you can miss out on this recipe and live a lonely life filled with dry, fake bread. JOKES ON YOU.
I’ve been wanting to make a zucchini bread for a while because zucchini bread, in the chocolate form, is divine. It’s moist (yep, I said it again) and it’s cheap to make since zucchini is super in season here. Laura gave this chocolate bread an 8. A FREAKING 8. What in the sh*t is that?? She obviously has sh*tty tastebuds. Sorry Laura, it’s just the truth.
So this weekend I was suppose to compete in the Colorado Open at Front Range CrossFit, but sadly a little tiny shoulder injury has held me back. The last thing I wanted to do was make it worse. Anywho, I still went to the competition to cheer on my CrossFit Broadway athletes and all the other good looking athletes there. It’s one of my favorite weekends of the year, mostly because there are so many cool people to talk to. I get to spend an entire weekend with all people who love to do the same thing I love to do. And get to see the awesome girls I only compete with once a year.
But it was fun watching people over the weekend. Let’s be real, I mean people watching. As the events went on, most of the time I was scoping out the scene. I don’t know who I’m kidding. For some reason I have this belief that the CrossFitter of my dreams will be at one of these events. You would think that CrossFit events would be the breeding grounds for young CrossFit love. But that’s a negative. All that fills these events are neon colored shorts and shirts…and headbands…and shoes. We get it, you’re trying to be loud. And badass. I’m speaking from experience, neon doesn’t make you cool. I would know, I tried. It didn’t work. Nor did it get me a CrossFit hottie who is kind, and intelligent, and compassionate, and super into me.
Don’t worry, I ate my feelings with these little loafs.
Moist Chocolate Zucchini Bread (nut free)
Ingredients
- 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
- 2 eggs, whisked
- 3/4 cup sunbutter (or nutbutter if you prefer)
- 1/3 cup raw honey
- 1/4 cup cocoa powder
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Instructions
- Preheat your oven to 375 degrees.
- So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
- Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
- Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
- Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
- Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3.
- Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
- Let cool, cut and serve!
______________
You May Also Like:
Dark Chocolate Raspberry Chia Banana Bread
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Wow,!!! This is so moist and Hohhot so good! It smelled so good baking!
Made this last night Juli! Sundays are my paleo cooking days! Used almond butter and it is amazing! I am going to make it Saturday for my hubby’s open house for his cross fit gym! Thanks for all the amazing recipes! I keep coming back for more!
Ooh la la, this is gooooood beyond words.
I used almond butter and, just like tonight’s batch of your f-a-b-u-l-o-u-s apple spiced zucchini muffins, threw the whole lot into the food processor for a smooth batter.
What can I say, chocolate bliss.
I have made this recipe a handful of times now. It is by far the best Paleo “dessert” I have come across. Tonight I doubled the recipe, because it always disappears so fast, and baked in a glass casserole dish for 35 minutes. Sooooo good! Adding choc chips to the mixture next time!!
Wow!! I’m so glad I found this site. I’ve been Paleo for 3 months now and feel like I have found my new “home.” I can’t get over how well I eat. AND still lose weight doing it! I followed the recipe as written in the little loaf pans. The only change I made was to use Almond Butter, as the Sunbutter I found had sugar in it. I was worried this might be necessary to preserve the “sweetness,” however it was just fine as it was. I have a new favorite treat!! 🙂
Wow ! Love, love it ! anothoer Paleomg success !
YUM!!!! I have made this recipe 3 times now. Soooooooooo delicious! I typically make muffins because they’re easier to pack to work. I’m almost 9 mo pg so tonight I made a double batch and I’m going to freeze half. Then we can either pack a few to the hospital or munch on them in the early days with our little one. My house smells chocolatey and fabulous!
Made it tonight. So yum! We were sayin’, “this is good even outside of paleo”. 😛
JUst made it for my family and It was awesome…. a little too awesome because it is now gone.
21DSD: I omitted the honey and replaced it with a mixture of 3Tbs creamed coconut and 3Tbs coconut milk (CANNED). It makes a smidgen more than 1/3 cup but its about the consistency of honey, which was my goal. I halved the salt and doubled the vanilla. I baked in silicon muffin liners at 350 for 14 minutes. It made 10. Now Miss Juli, I hope you are ok with people jacking with your recipe 🙂 but when you’re off sugar, you have to distract yourself somehow!! It was not sweet of course, but it was tasty and made a great addition to my morning coffee.