Chocolate Zucchini Bread (PaleOMG)

chocolate zucchini breadOne of the integrative medicine specialists I follow on facebook had this recipe as his post one day.  I’m glad I tried it because it’s just the right sweetness, very moist, and delicious.  It’s originally from  She has a lot of great recipes on her blog.  Enjoy!

Moist Chocolate Zucchini Bread
  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (we use almond butter)
  • ⅓ cup raw 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


  1. Preheat oven to 375 degrees.
  2. Shred the zucchini. Use the shredding attachment on your food processor or simply use a cheese grater.
  3. Once your zucchini is shredded, you need to remove the excess liquid, and zucchinis have a lot of it. Simply place a couple of paper towels down on the counter.  Place the zucchini on top, then put another paper towel on top of the zucchini and squeeze. The more you squeeze, the more liquid will come out.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.  (We put all the ingredients in our food processor and let it do the mixing for us).
  6. Pour your ingredients into a loaf pan (worked well in our pan size 8 x 4.5)
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
  8. Let cool, cut and serve!

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