I’ve been reading and cooking for so many awesome Paleo cookbooks lately! Having resources like this at your fingertips is going to help you stay focused and successful at eating Paleo. There are so many delicious recipes and so many talented bloggers who are creating food art!
Oh did I mention Chocolate Mini Zucchini Bread??? Halle from Whole Lifestyle Nutrition has put together this DELICIOUS cookbook, Gluten-Free & Grain-Free Breads, Batters, and Doughs! I am blown away by some of the recipes in this cookbook. Here’s a few that will amaze you…
Halle has, graciously, let me share her Chocolate Mini Zucchini Bread with you….just one of the many Paleo recipes you can find in her new cookbook, Gluten-Free & Grain-Free Breads, Batters, and Doughs!
Chocolate Mini Zucchini Bread
- Yields: 6 pieces Serving Size: 1 piece
- Nutritional Information: Calories: 225, Fat 14.6g, Carbs: 17.6g, Protein: 7.8g
- NOTE: This recipe can be doubled for a full 5″x9″ loaf of bread; bake for an hour.
INGREDIENTS:
- 1 cup of almond butter but you can easily make your own (I like this recipe)
- 1-2 TB cocoa powder
- 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
- 2 large eggs
- 1/4 cup grade b maple syrup
- 1 TB pure vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 TB mini chocolate chips
INSTRUCTIONS:
1. Preheat oven to 350F. Make your almond butter or use store-bought. I made my own cause I had a ton of almonds and it’s so stinkin easy!
2. In a medium bowl combine the almond butter, eggs, maple syrup, vanilla, cocoa powder, and sea salt and blend with a hand held mixer for 2 minutes on medium speed. *whoops, I forgot to do this and just stirred it with a wooden spoon and it came out great still!*
3. Add baking soda and vinegar (will fizz up) and fold into the batter.
4. Stir in shredded zucchini. If really watery, squeeze out excess water.
5. Place in a (parchment paper) lined or greased 3.5″x7.5″ loaf pan. You can use mini loaf pans too, just fill 3/4 full. *I used a full loaf pan since I doubled the recipe.*
6. Top with 1-2 TB of mini chocolate chips. *I leaned more towards the 2 TB 🙂 *
7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
8. Allow to cool on a cooling rack and serve!
ENJOY! I topped mine with Kerrygold butter and drank it back with some fresh raw milk! It was THE BEST Paleo bread recipe I have EVER made!
Click here to check out Gluten-Free & Grain-Free Breads, Batters, and Doughs cookbook!!!!!
This looks SO good!!!
They really are Kim!!! You should try them!
Any idea what the net carbs are per slice? Just curious because I want some!
It’s posted under the recipe title in the post…
Nutritional Information: Calories: 225, Fat 14.6g, Carbs: 17.6g, Protein: 7.8g
The tablespoon of vanilla seems like a lot, but I guess that’s not meant to be “tsp” instead? I plan to make this recipe in the next day or two, so thought I’d try to find out beforehand. 🙂
Thank you for posting a paleo recipe without using coconut flour! For some reason I just don’t like the flavor of coconut flour. But I made these tonight and they were DELICIOUS!
Thank you for this! I made it and it was delicious and moist! I admit I tried to make my own almond butter but it never came out smooth in my food processor, but I used the smushy powder anyway and it still worked! I was probably impatient but my processors motor was starting to smell funny so I stopped, scooped out 2 cups ( I doubled for the full loaf pan too) and magic it still baked fine, moist and tasty!
It takes about 5 total minutes for the almond butter to form! Yes, the food processor gets hot but mine has never given out on me! So glad you enjoyed it!
Could you sub honey for another sweetener? Right now honey is a bit too high carb for me :/
Maple syrup!
Do you think you could puree the zucchini? I have a veggiephobic child who would freak if he saw something green in his chocolate, even if he couldn’t taste a difference. I was just wondering if that would affect the consistency or how it baked.
thanks!!
I’ve never tried it Andrea! It’s really hard to see the zucchini though when it’s cooked and shredded.
I made this today and OMG…. beautiful and so moist. My Thirteen year old Daughter ( who thinks veggies kill ) loved it so much. I also used sugar free maple syrup to keep my carb intake down. Will make again and again, Thanks.
Can’t wait to try this! I also want to double check, It is 1 TBS of vanilla? Not tsp? Thanks!
Hi, this looks delicious. I just have one question though, I keep seeing all these “paleo” recipes that use chocolate chips which have sugar (or evaporate cane juice) in them. So why is it considered paleo? I’m just confused. Maybe people just don’t realize that the chocolate chips have sugar or it’s such a small amount that it doesn’t matter?
This is wonderful! The recipe is even approved by my paleo-son. I thought for sure I would have a sloppy mess, but presto a solid loaf (and I doubled the recipe). I opted for the lesser amount of cocoa and no chocolate chips. Next, I’m going to eliminate the cocoa and try adding 1/4 cup lemon juice and 2 tsp. lemon zest. It’s not that I’m anti chocolate. I just have soooo many paleo recipes that have cocoa.
Thank you, thank you, thank you!
I just made these (minus the choc chips because I didn’t have any) as muffins and they are so good! They taste like brownies. Great recipe – thank you!
So NO flour at all? Coconut, almond meal? It looks amazing –
I just had to run over here and say I made this today and, Wow!, is it good. Way beyond my expectations. I even took the lazy way and spiraled my zucchini into noodles instead of shredding. You can barely see them.
🙂
That looks delicious and I love that it doesn’t use a million eggs like most paleo baking recipes.
Can.I use peanut butter?
You sure can! Most people who eat Paleo don’t use peanut butter…but if you eat it, then it would work just fine!
This is a great recipe. It’s like a delicious, moist chocolate cake. So good. Great as both muffins or bread. Thank you so much! A favorite in our house!
Hihi. Just wanted to let you know that I’ve made this recipe so many times and I LOVE it. Today my 4 year old twin girls helped me make it (and a great big mess) and they couldn’t get enough. I made my own almond butter using farmers market almonds and added some coconut oil and organic eggs. So delicious. We call the m chocolate non chocolate muffins. Thank you with happiness.
We have peanut & almond allergies in our house – which usually means I cannot make most paleo desserts. However, I’m wondering if anyone knows of a substitute for the almond butter? Any and all suggestions would be helpful – esp since this recipe looks amazing!
Are all nuts off limits for your family? You can sub in any nut butter (cashew, sunflower)