Paleo Almond Butter Chocolate Zucchini Bread
This paleo chocolate zucchini bread is soft, light, and moist, plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser!
Chocolate zucchini bread that just wont last…
One thing you should know about this bread… I made it and stored all but one slice in the freezer; because ya know, it’s nice to have a treat on hand! But, let me tell you… things didn’t go as planned.
Somebody, not saying who (ahum Dad, cough cough) found this bread in the freezer and the next day it was all gone! All of it, down the hatch! This is what I love about baking; people who love to share in the goods!
This bread is incredibly easy to make; in only five minutes it’s ready for the oven! Another one thing you should know about this bread: it makes a small loaf, so make sure you bake it in a 3″ by 5″ bread pan (found here).
Otherwise, you will end up with a really flat loaf. Also, you can double this recipe and bake it in a normal loaf pan. It’s up to you baby!
One thing about me: I love my breads. Paleo breads that is. Something about munching on paleo bread is so comforting and homey, but secretly your insides are dancing because they know it’s SO good for you! Loaded with healthy fats and protein this bread has 10g protein in each slice (woot woot!). Chocolate plus zucchini plus almonds is always a good excuse for breakfast.
So, as you can see, current doings around this house are cleaning up after this chocolate veg mess. Then I’m off to get some rest! Loving these warm summer evenings; they are my absolute favorite! I’m just going to go soak up that evening air. Happy baking!
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Ingredients
- 1 cup almond butter
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons almond milk
- 2 large eggs
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup grated zucchini
- 1/4 cup chocolate chips for sprinkling on top
Instructions
- Preheat oven to 400F. Line a small 3" by 5 3/4" bread pan with parchment paper.
- Combine all ingredients (except chocolate chips and zucchini) together in a food processor until smooth.
- Once the batter is smooth, transfer into a mixing bowl and stir in the grated zucchini by hand.
- Pour the batter into a small 3" by 5" bread pan and top with chocolate chips.
- Cook on 400F for 40 minutes until cooked, you will know it's cooked when a knife is inserted into the middle of the load and comes out clean.
Nutrition
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Tried the recipe, and loved it. Was wondering if anyone has done it with peanut butter, I know that’s not paleo. This recipe works for me. I’m dairy free and a breastfeeding mom. My baby is allergic to milk so this was a perfect way to get more protein and a baked good.
Could I make this without egg? Applesauce or flax egg?
Hi Anna, hmmm not sure, I haven’t made it without eggs, but your idea of flax and applesauce as a sub may work… worth a try! 🙂
I love that you include the nutritional info!
This is fabulous!! So easy to make and fits all my dietary requirements : )
Yay!
I am on keto, what can I replace maple syrup with?
You could use homemade date syrup.
Looks like you’ve got step 4 mixed in with step 2. Easy to figure out though. Looking forward to trying this recipe tonight!
Could you use sunflower butter instead of almond?
Hi Kaitlyn, that should work. It would change the flavor, but if you like it, it should be fine. 🙂
Do you need to squeeze water out of the zucchini first? 1 cup packed?
Hi Cassia, if it’s really wet I would, otherwise it’s fine. 🙂
Holy smokes! These are amazing!! I made muffins instead of bread and they’re a perfect snack at work.
Thank you so much Whitney!