Grain Free Chocolate Zucchini Bread
Friday, September 3rd, 2010After my friends Stephanie & Danielle both made chocolate zucchini cake/bread I’ve been inspired to create my own grain/gluten free version.
Ingredients:
2 medium/large Zucchini (or 1 monster one the size of your head!)1
1 bar dark organic chocolate (I used 1/2 Green & Blacks 85% & 1/2 Sirius 70% Icelandic Chocolate) or 1/3 C chocolate bits
4 eggs (if not using coconut flour you can reduce eggs to 2)
1-1/4 C yogurt (or applesauce for dairy free version)
3 T raw honey
2 droppers of liquid Stevia
1/2 C Organic ZERO (Erythritol or use other sweetner of your choice)
1/3 C Coconut Oil (liquified)
4 t ground cinnamon
1 t himalayan salt (or sea salt)
1-1/2 t Xanthan Gum
2-1/2 baking Power
1 C Organic Cocoa Powder
1 C Coconut Flour
1 C Almond Meal/Flour
Directions:
Preheat oven to 350°
Shred zucchinis and put into big mixing bowl with finely chopped chocolate pieces.
In mixer or food processor, blend till smooth: Oil, Eggs, Yogurt, Honey, Erythritol & Stevia
Add & blend till fully mixed: Salt, Baking Powder, Cinnamon, Xanthan Gum, Cocoa, Almond & Coconut Flours (this batter will be rather thick)
Add batter to shredded zucchini & chocolate pieces and mix well with your hands till evenly blended.
Spoon into greased loaf pans (2+ depending on the size of your zucchinis) or a 12/large muffin/cupcake pan & 1 small loaf pan. Put into 350° oven check after 30 mins. I cooked mine for 65-70 mins as muffins and a small loaf pan.
The flavor & texture is better the next day after they’ve cooled and had a chance to bloom.
