chocolatezucchinicake800pxTrying to do gluten free and still want a treat? This recipe always turns out great. Surprisingly light & fluffy, there is no flour of any kind here. Decorate the top with mini chocolate chips and/or nuts to give it that extra “you” feature. There is a non-chocolate variation (check the original website below) using plain almond butter. I tried that once. It was more like bread and certainly has it’s uses, but I’d rather just make this 🙂 ^

Photo Credit: Jodyt2. Bread in the photo is made in 3 x 6″ tins.

INGREDIENTS

  • 1 cup Justin’s Chocolate Hazelnut Butter Blend or if Paleo, use almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • 2 large eggs
  • 2 tbsp grade B maple syrup ( I used grade a, but dark maple syrup)
  • 1 tbsp pure vanilla
  • 1 tsp apple cider vinegar
  • ½ tsp baking soda
  • tsp sea salt
  • 1-2 tbsp mini chocolate chips
  • if using chopped pecans or walnuts – just throw ’em in the batter

DIRECTIONS

  1. Preheat oven to 400 F.
  2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
  3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
  4. Stir in shredded zucchini. Squeeze out excess water. (No need to go crazy, just get most of it out.)
  5. Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
  6. Top with 1-2 tbsp of mini chocolate chips.
  7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a 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.

Original recipe found at: http://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/