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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5 stars!!!! I didn’t tell my son initially that it had zucchini in it. Lol he devoured it no worries!!! So moist the next day and very addictive!!! Thanks for sharing!!! Love it!!!
I have been meaning to try this recipe forever and just never got around to it. Finally did tonight and it’s ahhhmazing. I didn’t have a loaf pan so I just made little muffins instead (10, to be exact) and they’re perfect and pre-portioned. Oh my god it’s SO moist. I need to freeze them immediately before I eat them all.
I’m not going to lie… I definitely burnt the bottom of mine. With that said, they were still pretty dang good. I maid 6 muffins and a mini-loaf.
Will be making these again!
These are delicious. I have adapted the recipe to fit the needs of my family. Instead of eggs I use ground flax and I don’t squeeze the liquid out of the zucchini. I also use cashew butter instead of sunflower seed butter. And I just use all baking soda instead of any baking powder. I make cupcakes or layer cakes (doubling the recipe) and then frost. (frosting is 1 cup solid coconut oil, 1/2 cup honey, 1/2 cup cocoa powder, 1-2 tsp coconut milk). Only frost when cold. Store in fridge.
This recipe is amazing! I made my own almond butter and it turned out perfect. Thank you so much. I have frozen some in individual slices and it defrosts beautifully.
what type of cocoa do u use for this? dutch processed or regular? thanks!
whatever kind you like
I honestly believe that my husband’s molecular composition must consist of complex chains of Ring Dings and Devil Dogs. I was really searching for something to replace them and would satisfy his sweet tooth. This recipe is amazing. I made six muffins and I discovered one missing overnight because he likes to snack when he lets the dogs out at 1 a.m., AND when I got home from work today the last two were totally gone. I had one and a half of the six. Until that time, I’d never bought a zucchini in my life. ;-D Thank you so much!
Amazing cake! Seriously the best. And trust me, I’m picky as hell!
How do you store it? Do you keep it on the fridge or counter top?
i store mine in the fridge!
This is one of my favorite recipes I’ve made of yours- and I’ve made a lot. I’ve never commented either but this is just SO SO good. Tastes like cake. Good work 🙂
I have made this twice now and it’s been a big hit at work! The only thing is that (and this may just be my oven), I have checked it after 35 min and it definitely needed to go back in for an extra 10 min. Also might be because I used a regular sized loaf pan. But the result is DELICIOUS!! SO glad I found this recipe.