Chocolate zucchini loaf via PaleOMG

July 23, 20131

These ingredients transform into an amazing chocolate zucchini loaf!

Darcy and I have been trying to reduce the amount of carbohydrates and sweets we keep in the house, and because he is much better at avoiding these things than I am, I immediately started looking for healthier dessert and “treat” alternatives. I came across this recipe for chocolate zucchini bread at paleomg.com and have baked it four times in the past three weeks. It’s that good, and I have at least one other person, independent of Darcy and myself, who agrees (right, Susie?!).

July 23, 20132

As you will read in the recipe below, you have to suck as much moisture as you can out of the grated zucchini. I had no idea how much water is retained in this vegetable!

July 23, 20133

Delicious batter that I licked from the spoon.

July 23, 2013

It doesn’t look like much, but believe me, it’s chocolatey, moist, and best served warm with butter!

Moist Chocolate Zucchini Bread via PaleOMG
Ingredients
  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (I used almond butter)
  • ⅓ cup raw honey
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour (This was much cheaper at Bulk Barn than at the grocery store!)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
 Instructions
  1. Preheat your oven to 375 degrees.
  2. Shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once your zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. Place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini, then squeeze. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels waterless. (I found achieving waterless-ness next to impossible, so I just went for “fairly dry compared to what it was when I started.”)
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate colour.
  6. Pour your ingredients into a loaf pan.
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. (My loaf took the full 35 minutes to bake through.)
  8. Let cool, cut, and serve!

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