This paleo chocolate zucchini bread is actually flourless which makes it super moist. It's healthy yet decadent way to enjoy the end of summer zucchini surplus and a great back to school snack.
1cupcreamy cashew butterother nut butters will work too
3tablespoonsunsweetened cocoa powder
2eggs
1tablespoonvanilla bean paste
2tablespoonsmaple syrup
1.5ouncesmelted dark chocolate72% or higher, I used 85%
1teaspoonapple cider vinegar
1/2teaspoonbaking soda
pinchkosher salt
1cuppacked shredded drained zucchini*see note
dark chocolate chips for topping*optional
Instructions
Preheat oven to 400 degrees and line a 8x4 loaf pan (this is a slightly smaller size than a traditional bread pan. I use this one.) with parchment paper.
Combine the cashew butter, cocoa powder, eggs, vanilla bean paste, maple syrup and melted chocolate in a medium bowl and whisk until smooth.
Add the apple cider vinegar, baking soda and salt and mix until thoroughly incorporated.
Fold the zucchini into the batter then transfer to the lined loaf pan.
Sprinkle the chocolate chips on top if using and place in the oven to bake for 40-45 minutes.
Test doneness by inserting a toothpick into the center of the bread. If it comes out clean the bread is done. If not, continue baking in 5 minute increments.
Remove bread from the oven and let cool in the pan for 10 minutes before removing using the sides of the parchment paper to lift the bread out of the pan and onto a cooling rack.
Let cool completely before slicing.
Video
Notes
*It's very important to squeeze the excess water from the shredded zucchini. To do so just place zucchini in a towel or paper towels and squeeze until as much excess liquid comes out as possible.