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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Made this last night with a couple of variations!
I did muffins instead of a loaf (took 16 minutes at 375) and used cacao powder instead of cocoa powder.
They turned out amazing!!
I made this last weekend, with maple syrup and it was delicious!!! Thank you for the recipe!!
Just made this with a few changes! Peanut butter instead of sun butter, cacao powder instead of cocoa, coffee flour instead of coconut, and added some dark chocolate chips ’cause why not. It tastes like a freaking cupcake. SO GOOD. Thank youuuuuuuuu.
I just made them and they are heaven in my mouth!!!!!! Thank you for sharing.
glad you liked it, daneale!!
Omggggggg just made this and used peanut *gasp* butter instead and it is freaking amazing. Will make again with almond too once I have that. And probably again with sunflower. Because it is that dang good! Also, I love Jackson and his daily sticks!
i made mine the other day with peanut butter too!! yummmmm!
how do you feel about using maple syrup instead of raw honey? Have you tried this before?
Love so many of your healthy recipes! Your site is usually my first go to when looking to meal prep or just make dinner.
go for it! i’m sure it would be damn tasty!
Can I use Paleo Flour? It’s Bob’s Red Mill and is a combo of almond and coconut flours.
i haven’t tried using the flour for this recipe
This is yum!! Aside from the fiddly zucchini it’s also super easy, And subbing with flax eggs works quite well!!! I even halved the honey! And used a sunflower coconut butter mix. Going to try all coconut butter so my 6yr old will eat it. Thank you!!
Do you know the amount of net carbs per slice?
i do not
I made these after finding them on a foodie blog, Feeding the Frasers. I added some dark chocolate chips and OMG! They are my new favorite chocolatey, moist, delicious dessert. Thank you for a great recipe.