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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OH my…how I have missed chocolate cake!!! This recipe gets FIVE STARS!!! It is super easy & worth the 2nd mortgage on my house in order to be able to afford the ingredients….hey…times are hard in Bama! I used paper towels on a baking sheet both below & on top of the zucchini. It takes forever to squeeze all the liquid out. I gave up & threw it in. This recipe makes a small batch. There were about 6 of us that knocked it out pretty quickly, but we are pigs!
Just made it. Added a tiny little single-serve tube of Starbucks instant coffee for intense chocolate flavor, used maple syrup instead of honey (had more of it), used almond butter. Baked in 8×8 pan for 20 mins. Very, very good. Shocking resemblance to real cake!
Amazing taste. What can I use to substitute the eggs?
Its more of a pudding now….
It is place 2 after avocadobananachocolatepudding…
I think a banana or flax seed might work!!
I just made this bread but made it with almond butter instead and it was amazing! i might end up eating the whole thing.
Wow, I just popped this in the oven and was licking the bowl like my life depended on it! I’m scared to take it out, that I’m going to shove the entire loaf in my pie-hole.
I think I’d make this just for the batter alone.
Yum! Thanks so much! I love food! I made this tonight…it is actually pretty filling. I think I will eat some for breakfast too. I’m avoiding eggs right now, so I used chia seeds and water instead (1 Tbsp. ground chia seeds+3 Tbsp. water=1 egg). I’m looking forward to trying more of your recipes…so many look awesome!!!
I have made this recipe 2 times so far. This time I made it in a mini-muffin pan to fit in the kid’s lunches. It took about 18 minutes at 375 and made about 24 mini-muffins. I also added mini-chocolate chips.
I just made this, and it is delicious! I burned my mouth eating it because it was so good that I couldn’t wait. Mine only made one pan, but that is probably a good thing (for my waistline, not my taste buds).
Can I make this into muffins like your apple zucchini muffin recipe?
To squeeze the zucchini, I used fine mesh bags that are sold for as something called “jelly canning bag”. I use those to strain everything. Got ’em from amazon.