Wednesday, June 10, 2015

Paleo Chocolate Zucchini Bread

Paleo Chocolate Zucchini Bread

Zucchini season is almost upon us that's why I'm sharing my all time favorite Paleo Chocolate Zucchini Bread recipe. 

 This recipe can use Almond Meal instead of Almond Flour.  The almond meal will give the bread more texture and that's not a bad thing but if you are looking for "bread" experience you will probably like the texture of Almond flour better.  Give them both a try and let me know which you prefer. This year I predict an over abundance of zucchini since I started mine from seed and have MANY plants blooming away now for a couple of weeks.

My husband loves this recipe, my family loves this recipe, let's just say it: everybody loves this recipe.  I always make a double batch because one is never enough (yes I am tooting my own horn, but seriously it's that good).

No one would think this is grain and gluten free for one moment.  I love my chocolate and don't eat it everyday but when I do I enjoy the good dark chocolate, any and all brands, but feel free to use milk chocolate if that suits your fancy.

2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
1 tsp cinnamon
1/4 c cocoa powder
2 eggs (flax eggs work well)
1 c grated zucchini
1/4 c coconut oil
1/2 c honey
1 tsp vanilla
1/2 c dark chocolate chips
2 T strong brewed coffee (if desired, a reader suggested it and it's wonderful)

Preheat your over to 350 degrees.
Mix all ingredients together then  put in a standard loaf pan lined with parchment paper.
(8x4 pan will make a taller loaf)  (9x5 pan will make a wider loaf) 
Bake for 60 minutes or until an inserted toothpick comes out clean.
If you use a mini loaf pans you will have to check the bread more often.
Let the bread rest in the pan for at least an hour to cool. This lets the bread "set up" and slice better.
I know, it's hard to wait that long but it will be worth it because then the bread won't fall apart.

This is quite a treat.  Think about taking it to your next pot luck or barbecue and don't tell them it's grain fee and gluten free because they will never ever know.  When they rave about how good it is then you can tell them your secret.  They will be shocked.

Happy Baking!

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