Paleo Chocolate Zucchini Bread

By rmulleni

This bread is actually completely flourless (which still blows my mind how something without any sort of flour can bake into something bread-like at all). It’s super moist, chocolaty and decadent yet hiding an entire zucchini inside it!

Ingredients

• Ingredients
• 1 cup creamy cashew butter (other nut butters will work too)
• 3 tablespoons unsweetened cocoa powder
• 2 eggs
• 1 tablespoon vanilla bean paste
• 2 tablespoons maple syrup
• 1.5 ounces melted dark chocolate (72% or higher, I used 85%)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• pinch kosher salt
• 1 cup packed shredded drained zucchini (*see note)
• dark chocolate chips for topping (*optional)

Details

Servings 1
Preparation time 15mins
Cooking time 60mins
Adapted from runningtothekitchen.com

Preparation

Step 1

1.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.
2. Combine the cashew butter, cocoa powder, eggs, vanilla bean paste, maple syrup and melted chocolate in a medium bowl and whisk until smooth.
3. Add the apple cider vinegar, baking soda and salt and mix until thoroughly incorporated.
4. Fold the zucchini into the batter then transfer to the lined loaf pan.
5. Sprinkle the chocolate chips on top if using and place in the oven to bake for 40-45 minutes.
6. 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.
7. 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.
8. Let cool completely before slicing.