PALEO Chocolate Zuccini Bread
Ok this recipe might be one of my finest!! It's moist, (I know I know some people HATE that word-but its what it is) decadent, has wonderfully clean ingredients and is SUPER simple to make-With the baby coming so soon I say the easier the better!!
Fall is here and Im making the most of it by trying new fall recipes, sprucing up the house with fall decor and eating lots of pumpkin flavored EVERYTHING
I found myself with a LOT of zucchinis from a neighbor and I thought-what a better way to use them than to taste test some new zucchini breads!
My husband has recently taken gluten out of his diet so I wanted to make sure I didn't leave him out of the fun. I choose Almond flour as the base for this delicious bread. It has a really nice dense consistency and a nutty flavor! You barely miss the gluten!
We ate this up almost as fast as it cooled and I will be sure to make more soon!
I hope you enjoy the recipe!
*Please leave a comment at the bottom about how yours turned out!
Here is what you will need:
- 1 ¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ¼ teaspoon sea salt
- ½ teaspoon bakin soda
- 2 large eggs
- 2 tablespoons organic coconut oil
- ¼ cup honey + 2 Tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- ¾ cup zucchini, grated
In a food processor combine almond flour and cacao powder
Pulse in salt and baking soda
Pulse in eggs, coconut oil, honey, and stevia
Briefly pulse in zucchini
Transfer batter to a greased 6.5 x 4 Inch loaf pan, greased ( I used canola oil)
Bake at 350° for 30-40 minutes ( In Colorado high altitude I did exactly 30 min and it turned out perfectly)
Cool for 2 hours
Serve and enjoy!!