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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I went through the effort of making homemade sun butter and totally forgot to add it to the recipe and they still turned out awesome, probably just a little smaller than they should be. Need to make another batch when I have another zucchini ready to pick. Thanks for the recipe!!!
When I tried this awesome recipe this morning, my salad spinner was sitting out from last night’s dinner. That gave me the idea to try it to get the moisture out of my zucchini — it worked GREAT!
This recipe makes 10 DELICIOUS muffins.
This zucchini bread turned out great perfect consistency! Thanks
Wicked as cupcakes too! Made mini ones for my son’s day care, and they were gobbled up. Great to be able to take in yummy treaty food that’s still healthy
Good morning! My friend recommended your site to me, so I’m a newbie.
I’d love to make your zucchini bread this morning, but have a couple questions.
What is sun butter and what’s the difference between that and nut butter? Can I sub it with almond butter?
And could I sub the coconut flour with regular flour?
Thank you,
Roberta
yep, you could use nut butter instead of sun butter, it just won’t be nut free then obviously
You are the best. I’ve been searching for a dessert that doesn’t taste Paleo, and this is it. Totally worth the effort to make my own sun butter, given the texture it creates. I think I’ll serve this to a few people and see if they can even guess that it’s missing all of the ingredients they think it requires to make yummy baked goods.
This zucchini bread has brought me into Paleo heaven! Chocolatey, moist (yep I used it), and just effin’ DELICIOUS! Mahalo lady! I will be on the lookout for more delicious-ness outta ya!
Help! I made this twice and both times it seems like it collapsed after cooling and came out to be a very “short” loaf. Am i doing something wrong or is it supppsed to be like this?
i have no clue why it would be doing that. i’ve never had that issue
Awesome recipe! I subbed minced green tomato for the zucchini, because it got so cold here I had to pick all our green tomatoes this week, and I made them as muffins (16 min baking time) and it worked great!. I was really surprised by how … wait for it … moist these were.
Just made this and put it in the oven, should be ready in 35 mins or so…looking forwards to trying it out! I used homemade apple sauce, ground flax seed and hemp seed in place of the nut/sun butter as I didn’t have any – didn’t see that post about almond flour until now – I have a ton almond flour, so will try that one next. Hoping it turns out good 🙂 Thanks for the recipe.