This zucchini bread is so moist and delicious, you’d never know it was oil and butter free! It’s a nice way to sneak some vegetables into a tasty treat and you’re also reaping the health benefits of the cocoa powder. Just make sure what you’re using is organic and unsweetened. This recipe could also be used to make muffins, just scoop the batter into lined muffin pans and bake for less time.
<center>``Quick tip: Don’t let the consistency of the batter scare you...it’s supposed to be very thick!``
####Gluten Free Chocolate Zucchini Loaf
Prep time: 15 minutes | Cook time: 30-45 minutes | Serves: 12
1½ cups zucchini, shredded<br>
2 pastured eggs, whisked<br>
1 teaspoon vanilla or almond extract<br>
¾ cup cashew butter<br>
⅓ cup coconut sugar<br>
⅓ cup cocoa powder, sifted<br>
2 tablespoons almond flour<br>
½ teaspoon baking powder<br>
½ teaspoon baking soda<br>
Pinch of salt<br>
Optional mix-ins: chocolate chips, chopped nuts, dried fruit, etc.<br>
1.) Preheat the oven to 375° F. Grease a 9×5” loaf pan and line with parchment paper. Shred the zucchini and place in a colander to drain for a few minutes. You will want to press down on the zucchini to press out the excess liquid.
2.) Combine all the dry ingredients in a bowl and all the wet in another bowl. Stir the wet into the dry and mix until combined, then fold in the zucchini. Pour the batter into the prepared loaf pan and bake for about 30-40 minutes or until a toothpick comes out clean when inserted in the center. Serve and enjoy!
Feel great and remember to enjoy your health!
The Warrior Wife
*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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