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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread


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  • Author: Mariel Lewis
  • Total Time: 40 mins
  • Yield: 2 mini loaves 1x

Description

This Double Chocolate Zucchini Bread is all-paleo, therefore 100% gluten-free and dairy-free. It’s made with raw cacao powder and topped with dark chocolate chunks for that decadent taste that hits the spot every time.


Ingredients

Units Scale
  • 1 medium zucchini, peeled and shredded (~1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • 3/4 cup creamy unsalted and roasted almond butter
  • 1/4 cup honey
  • 1/4 cup raw cacao powder
  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chunks, divided

Instructions

  1. Preheat oven to 375 F.
  2. Grease two 5×3 mini bread molds with coconut oil, set aside.
  3. Peel and shred zucchini. Once shredded, squeeze zucchini with paper towels to remove all excess liquid.
  4. Mix all ingredients (except the chocolate chunks) together; then fold in half of the chocolate chunks. Divide batter into the two bread molds and sprinkle remaining chocolate chunks on top.
  5. Bake for 30 minutes. Let cool completely before removing bread from pan.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American