Saturday, June 7, 2014

Moist Chocolate Zucchini Bread - Paleo, Nut Free

I've recently discovered that sometimes NOT telling people what is in what they are eating is the way to go.

My little sister is extremely picky and the second she hears 1 ingredient she doesn't like, game over. She thought this bread looked like the "Brown Bread" from Outback Steakhouse, which she loves. 



So I let her believe that is exactly what is is.

Though this is Paleo, nut free, gluten free, and sugar free. =)


The bread turned out so moist it just melted in your mouth. It was super simple and a crowd pleaser! This is a great recipe to bring to a party, it can be a an app (it has zucchini!) or it can be a dessert (it has cocoa!).


I got the recipe HERE from the amazing PaleOMG.





MOIST CHOCOLATE ZUCCHINI BREAD


INGREDIENTS
  • 1 medium zucchini, shredded
  • 2 eggs, whisked
  • ¾ cup nut butter (I used Almond Butter)
  • ⅓ cup raw honey (I used Raw Organic Honey)
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt

DIRECTIONS 
  • Preheat the oven to 375 degrees. Grease 2 mini-loaf pans.
  • Shred the zucchini using a food processor (shredding tool) or by hand. Use a paper towel (or many!) to squeeze the water out of the zucchini shreds.
  • Combine all ingredients in a bowl and pour equally into the mini loaf pans.
  • Bake for 20 - 25 minutes and enjoy =).

Feel free to add in mini-chocolate chips. Best served with a glass of red wine. =)

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