Tuesday, August 28, 2012

Make It: Chocolate Zucchini Bread

I know what you're probably thinking. She JUST posted a zucchini baked good two weeks ago. Very sorry for the inconvenience. ;) But as soon as I saw the Chocolate Zucchini Bread on PaleOMG yesterday, I knew that it was in my future. My immediate future, too, since I had a lonely zucchini languishing in the fridge. I'm sure most of you have some zucchini hanging around. Tis the season, right?

Okay, so I ended up making a few slight changes to the original recipe, due to what was on hand. One such change: substituting 2 heaping tablespoons of almond flour for the coconut flour. Coconut flour is a lot more absorbent than other flours, so my initial thought (of course, this thought came to me after it started baking...) was that I should have used more almond flour to account for this. Wellllll, I didn't and it still came out great. *Whew!*

Ready for the oven!

Without further ado and ramblings, here ya go:

Chocolate Zucchini Bread (Paleo approved!)
adapted from PaleOMG

Olive oil spray
1 medium zucchini, shredded (about 1 1/2 cups shredded)
2 large eggs, lightly beaten
3/4 cup almond butter
1/3 cup raw honey
1/4 cup cocoa powder (unsweetened, of course)
2 heaping tablespoons of almond flour
1 teaspoon pure vanilla extract
1 heaping teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
(Optional: toss in as many chopped nuts as you wish)

1. Preheat oven to 375* (or 350* for glass pans). Coat your 9x5 loaf pan with olive oil spray.
2. Squeeze as much water from the shredded zucchini as you can. The more water you get out, the better your bread will be. Trust me on this one - no one likes soggy bread.
3. In a large bowl, stir the (dried!) shredded zucchini together with the rest of the ingredients until well mixed.
4. Pour the batter into the prepared loaf pan and slide into the preheated oven. 
5. Bake 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean. You know your oven better than I do, so use your best judgement on the timing here, since they can vary widely.
6. Set the pan on a wire rack and let in the pan. Once cool, turn out onto the rack.

I found that I preferred the slices I stored in the fridge, so perhaps you'll want to try the same. Can't hurt, right?

With only a week to go before I start my real Paleo challenge (more on that later), I'm glad to be finding recipes that taste fantastic and just as delicious as the "original" versions. But whether you are Paleo or not, I urge you to give this bread a go!