When the garden gives you zucchini, we suggest making this freezer-friendly chocolate zucchini bread.
Oh, the zucchini! It won’t stop. Even though I planted only one heirloom Crostata Romanesco variety of zucchini this summer (and just one plant, mind you), I’m still swimming in gorgeous squash (#realfoodproblems) This grain-free chocolate zucchini bread recipe was born from an overly large zucchini that was hiding beneath the tomatoes and pumpkin and a friend’s request for “something chocolatey without all the sugar.” Mission accomplished!
Though my daughters thought is was too chocolatey (is that even possible?!) the overwhelming majority in our household declared it perfectly chocolatey and just sweet enough to be a treat. If you like your bread a little sweeter, you can add a 1/4 cup pure maple syrup to the batter before baking.
To make this bread nut-free, simply replace the almond butter with sunflower seed butter.
Give this bread a try — you’re going to love the taste and texture. You won’t believe that it’s grain-free.
Slice it into thick slices to freeze for later, serve it for breakfast with a schmear of cream cheese (can you say decadent?) or pack a slice into a lunch box for a healthy treat.
- 1 large plantain, green*
- 2 small bananas, ripe*
- 4 eggs
- ½ cup almond butter^
- ¼ cup coconut oil, melted
- 1 tsp. vanilla
- ½ cup coconut flour
- ½ cup cocoa powder
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- Pinch of sea salt
- 1 cup shredded zucchni
- ¼ cup mini chocolate chips, divided (such as Enjoy Life)
- *Totaling about 12 ounces without peels
- ^Substitute sunflower seed butter for nut-free option
- Place plantain, bananas, eggs, almond butter, coconut oil and vanilla in a high power blender (such as a Vitamix or Blendtec) or food processor. Blend until smooth.
- Add in your coconut flour, cocoa powder, baking soda, baking powder and sea salt and mix well. Add shredded zucchini and 3 Tablespoons chocolate chips and stir well.
- Grease a 9x5 glass loaf pan with a fat of your choice (coconut oil or grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist.
- Pour or spread batter into prepared pan. Sprinkle with remaining 1 Tbsp chocolate chips.
- Place in your preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and flip your bread out onto a cooling rack. Allow to cool completely before slicing.
- Store leftovers in a covered container on the counter for up to 2 days, or in the fridge for up to 5 days. Slices may be individually wrapped and frozen for longer storage.
What are you planning to do with your zucchini? Share in the comments below!
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