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!
Do you have any nutritional values on this?
Thanks so much.
no
I have frozen this a lot and it works very well. Just let it thaw before you eat it. Still very moist. I make mine into muffins.
just tried this this morning, its amazing! super moist. none of your recipes have failed me so far!
Made this today and it was pretty good! I would recommend baking for 35 minutes for a large loaf pan too. I baked mine 45 min thinking it would need more time but it got a little dry. Nothing that some ice cream or kefir can’t fix 🙂
I had such high hopes for this recipe but my tweaks to make it low sugar sadly did not work 🙁 I used homemade date syrup instead of honey (which is half water so much less sweet), and used cacao powder instead of cocoa powder. It still tastes alright but not as sweet as I’d like! Next time will add a banana or just stick to the original recipe 🙂 So sad this didn’t work for me!
Took this to a work potluck and it was a huge hit with EVERYONE! My family and I just love it! Thank you!
All I can say is WOW. This recipe is ridiculously forgiving, and I know this because I didn’t have/use measuring spoons!! I also didn’t have enough sun butter, so I subbed half tahini. For those who thought the sun butter taste was too strong, half tahini produces an amazing flavor! I would add that it tastes 10X better the next day–almost fudge-like and not too sweet. I used a full-sized glass loaf pan generously greased with butter. Thanks so much for sharing this recipe.
Excellent recipe!! I had a few extra zucchini to use from my garden, and it turned it great!
Hi thank you very much for the great work. Can I substitute coconut fflour with rice flour?
haven’t tried that
Mixing up this recipe I was a little skeptical on how it would turn out… the batter is basically chocolate goop with zucchini in it.. but it bakes wonderfully and is totally delicious!