March 8, 2013 by Sam
I know, I know – chocolate zucchini?! Weird? Yes. Surprisingly delicious? You bethca!
My sister is pretty awesome and is always passing along awesome primal and paleo recipes she finds. I introduced her to primal eating not long after I started and she’s really gotten on board. When she sent me this recipe from Slim & Strong, I was intrigued and I knew I had to try it.
I’ve made a few different grain-free breads before, but they are usually super dense and don’t have the texture I’m looking for. After tweaking the recipe a few times, I am super pleased with the outcome. I now make this recipe weekly! It’s more a savory than sweet treat but I love a slice with a generous helping of delicious Kerrygold grass-fed butter.
Chocolate Zucchini Bread
Coconut oil, for greasing bread pan
1 cup almond butter
2 tsp. vanilla
4 tbs. unsweetened, shredded coconut
1/2 cup unsweetened cocoa
4 tbs. coconut flour
1 tsp. baking soda
2 tsp. cinnamon
Preheat your oven to 375 degrees. Grease a 9″ x 5″ bread pan with coconut oil.
Using a cheese grater, shred the zucchini into a bowl & set aside.
Combine the eggs, almond butter & vanilla in a Vitamix, food processor, or blender. Pulse a few times to mix all together. Add the shredded coconut & zucchini and blend until smooth.
In a bowl, add the remaining ingredients & mix.
Pour in the almond butter mixture and stir until everything is combined into a thick batter.
Pour the batter into the greased bread pan & use a spatula to evenly distribute.
Bake for 35-40 minutes, until a knife put in comes out clean.