We decide every year that we are going to grow zucchini in our garden. Having access to your own fresh zucchini is amazing. This year it felt like we were drowning in zucchini though! We were picking multiple 4 plus pound zucchini's every day for a few weeks during harvest time! I knew it was time to make a bunch of batches of chocolate zucchini bread.
By the end of the season, I was pushing and pulling a wheelbarrow stuffed to the gills with multi pound zucchini and spaghetti squash to my garage with a smile on my face and sweat dripping down my back. Now that is what I call a true fall harvest. Throw in a little rain, colorful leaves, and some crisp air and I was ready to go and carve a pumpkin!
I am going to be completely honest, zucchini is not my favorite vegetable. *GASP* How dare I say something like that!? Well, it is true, but you know what is really great?? I have a creative mind and can find sneaky ways for people like me to consume vegetables that I may not necessarily love on their own.
Ring any bells? Any family members or kids you know have a difficult time getting some much needed raw vegetables and ingredients into their diet? Sometimes you simply need the help of other healthy ingredients to help mask the flavor of said unsavory vegetable. And the great thing about this recipe is that it is easy to modify for any dietary restrictions. It is already created as a clean paleo chocolate zucchini bread recipe.
I have one simple question for you to ask yourself as we switch seasons. What does everyone crave as the warm weather disappears and the rain and gloomy weather becomes a daily ritual?
Energy.
That is why I knew I had to create a power-packed paleo chocolate zucchini bread. The beauty of it is that it is easy to pack and take with you and is not half bad to consume as a part of your breakfast! Chocolate for breakfast? Yes, please!
More on the Ingredients
Zucchini-Â This vegetable is actually considered a fruit! It is mainly comprised of water and fiber, but packed with important vitamins and minerals as well! This “fruit” also has antioxidant and anti-inflammatory properties. Zucchini helps support your body and encourage a healthy thyroid, adrenal functions, metabolism, energy production, eye health, blood circulation, and many other functions!
Almond Butter- This nut butter is a terrific source of energy production support for the body. The minerals copper and manganese both contribute to this. Almond butter maintains blood sugar levels along with antioxidant properties found through Vitamin E.
Honestly, this bread is a power bread recipe. Chocolate zucchini bread has so much energy packed nutrients that your body will thank you for throughout the day! Not to mention a good dose of protein to keep your blood sugar levels well balanced.
How to make Power-Packed Paleo Chocolate Zucchini Bread
It is always a good idea to start cooking by washing your hands, prepping your supplies and having them laid out on the counter, and then preheating your oven to 350 degrees in this case.
First thing is first, we have to prep our zucchini. We need to get it into a consistency that is shredded, not chunky, so we slice it down before shredding it.
After shredding the zucchini, setting it aside, and combining all of the other dry ingredients in a different bowl first before adding the wet ingredients; it is time to mix everything together. Once the dry ingredients are mixed with the wet, add the zucchini first, mix, and then add the chocolate chips last.
Once you have lined your pans with parchment paper, successfully blended your bread mix thoroughly together, and poured it into your bread tins; it is time to walk away as your bread bakes for 50 minutes. Once the toothpick trick comes out clean, your bread is ready to cool before digging right in!
If you aren't a fan of chocolate in your zucchini bread, then try out our Paleo Cinnamon Zucchini Bread Here!
Power-Packed Paleo Chocolate Zucchini Bread
Ingredients
Wet Ingredients
- 4 large Eggs
- 1/2 cup Almond Butter
- 2 tsp Vanilla
- 1/4 cup Coconut Oil, melted
Dry Ingredients
- 3/4 cup Coconut Sugar, You can substitute 1/2 cup Raw Honey instead
- 3/4 cup Cacao Powder
- 3 cup Almond flour
- 2 tsp Baking Soda
- 1/2 tsp Himalayan Salt
- 5 scoops Vital Proteins Collagen Peptides
- 1 large Zucchini, shredded, 3 cups worth
- 1 cup Chocolate Chips, we use Lilly's Chocolate Chips
Instructions
- Preheat the oven to 350°.
- Take the Zucchini and cut it into sections. Take each section and cut it into quarters small enough to fit into a shredder. We use the shredder attachment for the KitchenAid, but you can use a cheese grater as well.
- Shred all the Zucchini into a bowl, and set aside.
- Take another bowl (we used the KitchenAid bowl), and add in all of the dry ingredients. Then add the wet ingredients so when you turn the mixer on, the dry ingredients don't end up all over you (have made that mistake before). Leave the zucchini and the chocolate chips until after all the ingredients are mixed together.
- Turn on the mixer and mix the batter really well. Once mixed, add in the zucchini and chocolate chips. Mix well.
- Lay parchment paper down inside of 2 bread pans. Pour the batter into each pan, filling it halfway up.
- Place in oven for 42 minutes, or until a toothpick comes out clean.
- Let cool for 20 minutes.
Nutrition
What would you substitute if someone had a nut allergy?
Can you have Cassava Flour? If so, it should be a 1 to 1 exchange!