Sunday, July 9, 2017

Paleo Chocolate Zucchini Bread


We LOVE our garden and the bounty of zucchini's we get from it!  We get pretty creative with how we use them (lots of grilling and making zoodles), but every year my hubby requests chocolate zucchini bread!  Since we're Whole30's, we try to make most of our recipes grain and sugar free.  I'm calling this recipe just Paleo though as with the "rules" of Whole30 you can't try to recreate treats.  Also, you can add a couple of other ingredients for extra sweetness (noted in the recipe). 

So, here's my recipe!  It's a combo of a few different recipes I found on Pinterest!

Chocolate Zucchini Bread
Preheat oven to 400 degrees

Ingredients:
-1 cup grated zucchini
-1 cup almond butter
-1/4 cup pure maple syrup (not Whole30 approved)
-Splash of vanilla extract (not Whole30 approved)
-3 large eggs
-1 tablespoon melted coconut oil
-3/4 cup coconut flour
-1 teaspoon apple cider vinegar
-1/4 c. cocoa powder
-3/4 teaspoon baking soda
-1/2 teaspoon sea salt
-1 teaspoon cinnamon
-Add nuts and/or chocolate chips/cocoa nibs in the recipe if you'd like!

Instructions:
-Combine all ingredients with a hand mixer (this gets the almond butter smoothly distributed)
-Coat the bottom and sides of a bread loaf pan with coconut oil
-Bake for 35-40 minutes until toothpick comes out clean in the middle
-Let it set about 10 minutes after you take it out of the oven and then enjoy! 

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