Paleo Dark Chocolate Zucchini Bread (super moist!)

by lisa | 20 June 2015 15:15

My daughter sent me a picture of some zucchini bread she made the other day, and my husband has been begging me to make him some ever since. My daughter made thisĀ recipe from PaleOMG (which she said was very good). I changed it up, and was really happy with how it turned out. I think my husband was, too. He ate half the loaf in about 15 minutes. I was hoping to get it out of the house and take it to the gym to share, but I’m pretty sure it will gone by then. Sorry Gym Buddies. **We did, indeed, finish it off after our workout the following morning and I must say, it was even better after 24 hours in the fridge—so dense and fudgy!

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Let it cool before slicing

This turned out super chocolaty and moist. You could easily change the ingredients around to suit your tastes or what you have on hand. Any kind of nut or seed butter would work. Chia eggs work as an egg replacer. You could also add in chopped nuts or chocolate chips if you wanted, or you could even get fancy pants and put a chocolate glaze over the top. I used this basic recipe for the nutella.

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Super moist and chocolaty!

Paleo Dark Chocolate Zucchini Bread (super moist!)

Ingredients

  • 2 cups grated zucchini
  • 2 eggs (or 2 chia eggs)
  • 3/4 cup homemade nutella (or any nut or seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 2 Tablespoons coconut flour
  • 1 Tablespoon ground coffee
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup raisins

Instructions

  1. Preheat the oven to 175 C (375 F).
  2. Grate the zucchini in the food processor (or with a box grater if that's all you have). I used one medium large zucchini.
  3. Squeeze all the water out of the zucchini. I used a nut milk bag to do this, but you could use a kitchen towel or paper towels. Try to get as much water out as you can.
  4. Put the zucchini and all of the other ingredients into a medium mixing bowl and mix until well combined.
  5. Pour batter into a loaf pan (greased or lined with parchment paper).
  6. Bake for 50 minutes.
  7. Let cool completely before slicing (if you can wait that long!).
http://swisspaleo.ch/paleo-dark-chocolate-zucchini-bread-super-moist/

Source URL: http://swisspaleo.ch/paleo-dark-chocolate-zucchini-bread-super-moist/