Chocolate Zucchini Bread

It is no secret that cakes and breads are not exactly "healthy." This is a problem because I love to bake and I especially love to eat what I bake! This chocolate zucchini bread is great because it is fluffy, moist, chocolaty, AND relatively healthy! There is absolutely no flour or sugar in this recipe but you would never know it by tasting the bread! I think it actually tastes more like a chocolate cake than a bread!

To make this chocolate zucchini bread you will need:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Start off by preheating your oven to 400 degrees F. Then put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.

Add the vinegar and baking soda to the mixture and blend for another 30 seconds.

Next, fold in the zucchini and the nuts with a spatula.

It won't exactly look pretty... but I promise it tastes good!

Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray.

Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini.

Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

You can serve it warm or at room temperature!

I cut my bread into pieces that were 3/4 to 1 inch thick which gave me about 10 slices.

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Chocolate Zucchini Bread

Ingredients:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Directions:

1. Preheat your oven to 400 degrees F. 
2. Put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.
3. Add the vinegar and baking soda to the mixture and blend for another 30 seconds.
4. Next, fold in the zucchini and the nuts with a spatula.
5. Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray. 
6. Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini. Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

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I adapted this recipe from the following blog: http://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/