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!
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Thanks so much! Loved this for breakfast… Well anytime!!
This recipe is fantastic!! No guilt feelings eating this – it has veggies in it!! Have made it twice, and no one had any clue that it contains a vegetable. Even my nephew who RARELY lets anything green through his lips had a couple pieces.
Thanks for all your recipes. I have made so many to rave reviews from my family. 🙂
I just made this recipe and it turned out really well. First ever baked good by this guy and it taste great! I used almond butter but forgot the cinnamon and salt. I can only imagine what it would taste like with a little more care.
OMG! Thank you, this was delicious!! I try to stay away from sugars, so experimented a bit and sub’d the honey with a shredded carrot and half a mashed avocado. I added raspberries on the top before serving for a sweeter taste.
Your version probably tasted a lot better though! 🙂
Really love your page!
I made this and it was to-die for. Especially after it had been in the fridge for 24 hours. To make it even more heavenly, I blended a can of coconut milk with stevia and vanilla, let it cool and thicken and drizzled it all over a big slice. Happiness.
Hi Julie,
I love, love, love this recipe! So moist and wonderful that even my kids loved it. I have been cooking for the past two weeks with only recipes from your site and I have to say EVERYTHING I have made has been phenomenal! Thank you for sharing your recipes.
Melanie
Just made this recipe and (horror!) I substituted Nutella for Sunbutter. Let me just say…it was …so good.
Insulin spike commence!
This is so freaking delish. I’m licking every bit from the bowl. I’m totally making these for birthday party cupcakes. Winner!
I’ve been making these for my son for breakfast as muffins & he loves them. He has no idea there’s veggies inside which I love. Thanks for the recipe.
Hi Juli,
I love your website! Genius!
Does this bread freeze well?
Thank yiu
Haven’t tried freezing it