Monday, May 14, 2012

Fresh Zucchini Chocolate Chip Bread

I usually don't do much baking. Not because I don't enjoy it, which I do, but because it is not good for me to have all the delicious baked treats just laying around the house. I seriously just can't say no when I know it's just sitting the kitchen waiting for me. . .

This zucchini bread is easy to whip up and pop in the oven while you are making dinner. The #1 tip for you is to let it cool 1 hour in the pan before cutting into it. This may or may not be the reason you only see a picture of the bread IN the pan. Oops! ;)

Fresh Zucchini Chocolate Chip Bread
2 C blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 C walnut or coconut oil
1/2 C honey
2 eggs
1 C grated zucchini
1/2 C pecans, coarsely chopped
1/2 C organic, chocolate chips.

Preheat oven to 350 degrees. Grease loaf pan.

In a large bowl, combine all the ingredients and mix well. Place batter into pre-greased loaf pan. Bake on a low oven rack for 60 min or until knife inserted into the middle comes out clean. Remove from oven and let bread cool for 1 hour. Cut and enjoy!
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6 comments:

  1. Lisa CraigJuly 25, 2012 at 11:09 AM

    This bread is delicious! Due to my baby's egg allergy, I eliminated the eggs and replaced them with a banana. However, my bread was very soggy and sunken in...and I let it cool for more than an hour in the pan. Do you think I need to squeeze the extra moisture out of the zucchini? Or, do you think it could be the substitution I made? Either way, I'll make this again because it's absolutely scrumptious! I just wanted to see if I could tweak it to make it a little less soggy the next go around. Thank you for this wonderful recipe!

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  2. UnknownJuly 25, 2012 at 2:44 PM

    Excellent recipe. I did mine as muffins for 25 minutes. YUM!

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  3. Kitchen BeastJuly 25, 2012 at 5:36 PM

    Lisa I would imagine it would be the sub., but you could try to use the outer layers of the zucchini since they are less moist. You could also try to eliminate or reduce the amount you use. Maybe even try them in muffins like Hillary. Love the feedback. Thanks! :)

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  4. AnonymousJuly 26, 2012 at 1:39 PM

    Lisa, try this sub for egg: 1 TBSP ground flaxseed meal or chia seed meal and 2 TBSP water. Mix together and let sit 5 min to "gel", then add to recipe. For baked goods, this works better than banana and should eliminate the sogginess problem you described.

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  5. spomDecember 31, 2012 at 5:26 PM

    OMG! These are the BEST! I have been making Paleo muffin everything... Paleo banana muffins, Paleo pumpkin muffins and Paleo blueberry muffins. These by far are the BEST! So moist and delicious. They even taste "normal", not like some weird diet food I'm making! Thanks!!

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  6. Kitchen BeastJanuary 7, 2013 at 2:00 PM

    I am so glad you liked them! I felt the same way. :)

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