Chocolate Zucchini Bread

You can’t post something on Valentine’s Day without it being related to chocolate, right?  🙂

I was at first a little disappointed when I remembered that I usually get a plate of amazing chocolate covered strawberries with my beautiful flowers from McCabe’s (shameless plug), and that this year I can’t have these strawberries.  But, this feeling quickly passed.  To me, it really is an “addiction” factor, or a psychological “want,” my body doesn’t need any of that to be healthy.  And the longer you go without, the easier it gets to just brush off those junk food wants and needs.  Or, you just go online and find a recipe that better suits your diet and make a “healthier” version of that chocolate covered strawberry, and it turns out pretty good itself ;).

Back to the recipe.  This bread makes a great snack, part of breakfast, or dessert.  It is hard for me to call it bread now that I’ve had it though, as my husband and I both agreed that it reminds us more of cake, and if you put some chocolate frosting on it, it would taste just like chocolate cake.  I have to admit with the first piece I ate I wasn’t sure if I was a fan of it, because it just didn’t seem sweet; however, the more I had, the more I liked it.  When it’s not as sweet, you can sometimes appreciate the other flavors involved ;).

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I have had bad experiences with attempting to use stevia with cooking in the past, so I just totally omitted the stevia called for in the recipe, without adding any further sweetener.  I suppose you could add a little extra honey or other sweetener of your choice if you’d like.  Also, since the recipe calls for using a baby loaf pan and I don’t have one, I just doubled the recipe and used a regular sized loaf pan.

The original recipe can be found at:  http://elanaspantry.com/paleo-chocolate-zucchini-bread/

Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 4 tablespoons butter (I don’t like coconut flavor, so rarely use coconut oil)
  • 1/2 cup honey
  • 1 1/2 cup zucchini, grated

Directions:

Combine almond flour and cocoa powder in bowl.  Add salt and baking soda.  Mix in eggs, butter, honey, and zucchini.  Transfer batter to a greased loaf pan.  Bake at 350 degrees for ~1 hour.  I am very picky about not wanting to eat dried out bread, so check with a toothpick prior to 1 hour and make sure it’s not already done!!   Cool completely, ~2 hours.

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I cut ours into thick slices, then cut those slices in half.  This was plenty for one serving (it is pretty dense).  I also froze about half so that we could enjoy some later as well, yum :).

Happy Valentine’s Day!!  🙂

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