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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Seriously amazing! Had to use all my self control to refrain from eatting half the loaf.
I made these last week with Almond Butter, because I didn’t have Sunbutter yet. And I have to say that I liked them a lot more with the Almond butter. Maybe Sunbutter is healthier or something, but the Sunflower taste is way overpowering. I might try halving it next time.
Otherwise, they are fantastic and moist, and do not disappoint. I eat one for breakfast, which usually tides me over til lunch.
Everything I’ve tried on your blog thus far is amazing. I made the Vanilla Bean Carmelito last night, also and it was an awesome treat.
I made this with some almond butter and it was GREAT. I was in love. I can’t wait to go home and eat more of it as a pre workout snack!
I totally made the crap out of this on Sunday night. It was freakin’ MOIST and delicious. I said moist. There’s now none left and I didn’t share (mostly because I’m a sad spinster who’s going to die alone smelling of pee with 50 stray cats) but to be honest, even if I did happen to have a hot crossfit boyfriend he would not have gotten a piece anyway. I am quite disgusted with myself. I should not be allowed to bake … EVER!!
A great trick for removing all of the liquid from veggies is to wrap them in a kitchen towel and make a little “purse”, then twist the ends of the towel tightly around the veggies until all of the liquid is gone. I have some old green towels that I use just for this purpose, so if I’m squeezing, say, spinach, I don’t worry about staining the towels. I’m making this recipe for a bridal shower I’m going to tonight. Can’t wait to taste it!
Made this last night also, very good. I did think the Sunbutter was a little over powering so I will use Almond butter next time, but this is a great great recipe. Wonderful texture and “MOIST”ure level:)
I made this the other day and it was awesome! I substituted cashew butter for the sunbutter, and it turned out really well.
Also, thank you for the almond free recipe. I’m highly allergic to almonds, so it makes it hard to find paleo bread and dessert options.
Made this recipe last night exactly as written, cooked it in a 9X9 glass baking dish and it is DELICIOUS. Try it, people it is great – chocolatey, but not sweet – a great little satisfier of you have sweet cravings.
This makes the house smell divine. It was hard not to eat the whole thing. I used almond butter. I think I may try a banana in it next time per suggestion above. Thank you Juli for everything you do. Hugs.
here I go again modifying recipes, BUT can I use mixed shredded zucchini and yellow squash? I have some leftover from a yummy red pepper creamy pasta recipe you posted. Tomorrow we will find out!!