I made 12 muffins, and they’re great! https://www.runningtothekitchen.com/paleo-chocolate-zucchini-bread […] your own or buy, I find it difficult to ignore the amazingly versatile green summer squash. Could I use creamy peanut butter instead of almond? I used xylitol in place of coconut sugar 1:1. Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then the chocolate chunks. (Hint: buy a good quality cocoa/cacao powder). Lots of readers tell me that they turn this into a one-bowl recipe. Preheat your oven to 350 degrees and line the bottom of a 9x5 loaf pan with parchment paper, rubbing the sides with coconut oil. Sweetened with honey and a bit of vanilla stevia, Low-Carb Paleo Chocolate Zucchini Bread makes an excellent healthy snack for kids and is equally delicious for dessert with a cup of my low-carb Iced Ginger Chai. Super rich chocolate flavor, a moist texture and perfectly sweetened. Is. in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth. Very lightly sweet and great texture/mouth feel. I kind of hope that nobody else in the house likes it…. My wife is GF, DF and Paleo for health reasons, and I am not. I was wondering if I could substitute swerve for the honey? I kept oven temp at 350 cause typically for altitude its lower temp is best. I made this wonderful chocolatie bread. My husband is picky with sweets loved it and kept calling it cake. So even though I did a few alterations, I still give the recipe 5 stars because it was the basis of a very delicious zucchini treat. One of the healthy ingredients that gives this bread a moist, rich texture is coconut oil. This is recipe is better then all of her chocolate cakes or brownies by far! Or freezing them? It just was so moist. You may use recipes from elanaspantry.com as long as their usage adheres to the following license criteria: (i) the recipe is to be credited to elanaspantry.com; such credit is to be linked back to the original recipe at https://elanaspantry.com/ (ii) you may not use any recipes for commercial purposes. Thank you! Hi, Can you tell me how many calories in a serving and what that serving size is? They simply mix up all the ingredients in the food processor, then grate the zucchini right into the batter. That looks freaking incredible … I need to make this soon! Not knowing what the original recipe texture is like, I thought it turned out great! Elizabeth, I am so HAPPY to hear that you and yours LOVE this recipe! Love this recipe. I’ll be making this again for sure! Made this last night with dutch process cocoa and Guittard extra dark baking chips (GF/DF; not paleo). Thanks, Claire 🙂. Required fields are marked *. You can definitely make them muffins – no ingredients would change but I’d watch them and probably bake 20-25 minutes or until they rise and a toothpick comes out of one clean of batter (melted chocolate is okay), This was a huge hit as muffins. What substitutions would I need to make? Of course it’s too late at that point to turn around, so I stuck the loaf in the oven and hoped for the best. Let me know how it goes! Jenny, thanks so much for letting me know you love this recipe! do you suppose I could substitute tahini in place of the almond butter? We love it! but I'm not here to rain on your grains (or anything else) so come along for the ride! Did I not squeeze enough liquid out of the zucchini? This chocolate zucchini bread is super easy to make and is unbelievably delicious and moist!! Luckily, it turns out that zucchini bread is pretty forgiving, just like banana bread, and my first try was a success! Learn how your comment data is processed. Hi, Elana! I followed everything to a T, but it’s completely crumbly and dry. Could I replace the eggs with flax eggs? Even my picky three-year-old who would not eat it as a loaf scarfed them up as muffins and said they were so good! I believe the best option for you if you don’t want to consume cane sugar is to make your own paleo chocolate chunks. All content on elanaspantry.com is licensed and the original creation and property of elana’s pantry (unless otherwise noted). Not going to lie i was skeptical this would actually taste good! Lol, Is it suppose to be a bit crumbly. Also thrilled that you can eat everything In my first book. Even my kiddos love it. Store leftovers in the refrigerator for up to 5 days. Hi! Amazing!!! I used sun butter and maple syrup. This is great. Preheat your oven to 350 degrees and line a, In a medium bowl, combine the almond flour, cacao or cocoa powder, baking soda and salt; set aside. I think you will love this zucchini bread. Baked beautifully and tasted amazing. This was beyond exceptional! I’m not sure of the amounts exactly since I haven’t baked with those sweeteners, but I would say for most, if not all, as long as you sub either liquid or granulated to go with the recipe, it should work out. I didn’t even drain my zucchini and they were incredible. I’m freezing this one and taking to the grandkids. I just made this, not sure what happened. In a medium bowl, stir together the coconut flour, … I’m thrilled you liked it! Thank you! Amazing! I took your advice and a did 6 T of maple syrup and threw in a little bit more almond flour. And my kids were shocked and very delighted that they could not taste or see the zucchini. My kids even love it, and they are big on chocolate desserts! Mary, feel free to experiment and LMK if it works :-). As for the “double” chocolate aspect of this recipe, I receive many questions about a truly paleo chocolate chunk/chip option for recipes like this. I shredded my zucchini using my food processor attachment, then allowed it to sit in a paper-towel lined bowl while I prepared the batter. I thought it was a little dry in spots but I might have wrung the zucchini out too dry. I just loved the double chocolate combo here.  It’s embarrassing actually! So i added one more egg and increased coconut oil to 1/3 cup. 1/4 cup organic coconut oil* melted and cooled to almost room temp. Thank you for supporting Paleo Running Momma! I am trying it now so will let you know how it goes. More than a little into running and paleo recipes (yoga now too!) My gluten free friends loved it! I know zucchini … I brought some to work this morning to share with my co-workers. Packed with flavor and perfect over a sweet potato or greens! I have made it several times. They loved it!! I was the “queen of chocolate zucchini bread” pre-Paleo. It was dense (I think that’s the right word lol) and moist. I’d hate to have to throw it away. Followed recipe exactly and it turned out perfect. Perfect! Michele, you’re a genius! Doubled it and made muffins and the load-both great! Holy cow. Just wanted to say this is my new go-to quick bread. Yum! I had a really hard time getting this to not be raw in the middle. I’ll have to try again. I used brown sugar instead of coconut sugar and pure peanut butter instead of almond butter. I love this bread! Low-Carb Paleo Chocolate Zucchini Bread is perfect for when your garden is exploding with zucchini! I do not exaggerate. Would you alter or do any ingredients differently? Is it ridiculous or what that this is the first time I’ve ever baked with zucchini?! This quick bread recipe is easy to make with almond flour, maple syrup and … About how many calories on each slice do you think? And no guilt here, love the ingredients. In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Good flavor and texture. Your sense of humor is like bacon frosting on a Paleo cupcake! 2 large eggs room temp. Make up a loaf for the ultimate snack or treat with benefits! I’ve made this twice now. Good flavor though! The best thing about Low-Carb Paleo Chocolate Zucchini Bread is that it’s so delicious your friends will gobble it up without knowing it’s healthy! So, I used 6 Tbs of maple syrup and 3 Tbp of coconut flour and it turned out great! I’ve made so many of your recipes over the years and always enjoy. It was fudgy and exactly what I needed to curb my craving. Chocolate Zucchini Bread {Paleo, Grain-free, Dairy-free} This chocolate zucchini bread is not only moist and fudgey, it's also full of nutrients! Definitely going to keep this recipe on hand!!  But it’s okay, because I’ve moved on and created a super simple, very delicious double chocolate zucchini bread that can be anything and everything you want it to be – breakfast, snack, dessert. Are you guys ready to bake?! It could’ve been the zucchini wasn’t drained enough but it’s possible the flour measurement was slightly off or the brand has a different consistency. Amazing. thanks. Many thanks for my latest addiction LOL! To keep this chocolate zucchini bread gluten free … Any thoughts on making these into muffins?  Let’s go! It was actually my 9 year old daughter who finally pushed me to bake with zucchini. I’m having cake for breakfast this week. Thanks for a fun new recipe!! Can’t taste zuchini, and it taste like rich chocolate bread with nutty flavor. I have 2 questions: 1.  It’s kid approved and great for snacks and even breakfast!

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