If you are looking for a reason to snack on chocolate cake – without the guilt – here it is! This was one of the first grain-free recipes I tried a few years ago when I started living a gluten-free lifestyle. I was so impressed by the flavor and crazy-surprised at the texture of this snacking bread…what, no flour?? The secret is a cup of almond butter.
Mums out there, you will appreciate that this recipe is a vehicle for zucchini (and if you use a ‘fine’ grate – they’ll never know it’s in there)…and, it only has three tablespoons of maple syrup!
Flourless Chocolate Zucchini Bread
Ingredients
- 1 cup almond butter
- 2 tablespoons cocoa powder
- 3 tablespoons pure maple syrup
- 1 cup finely shredded zucchini squeeze excess water out of the shredded zucchini
- 2 large eggs
- 1 tablespoon pure vanilla extract you can also try almond extract for a nice change in flavor
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1-2 tablespoons dairy free mini chocolate chips like Enjoy Life brand
Instructions
- Preheat oven to 400 F.
- In a medium bowl combine the almond butter, cocoa powder, and maple syrup.
- Add eggs, pure vanilla/almond extract, and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
- Add baking soda and vinegar (it will fizz up) and blend for 30 more seconds.
- Stir in shredded zucchini, remembering to squeeze out excess water first
- Place in a lined or greased loaf pan.
- Top with 1-2 tbsp of mini chocolate chips, if using.
- Bake for about 35-40 minutes, or until a toothpick (or knife) comes out clean when inserted in the center.
- Allow to cool on a cooling rack and serve. You can also serve warm too.
Notes
Not a fan of chocolate? Try this variation: Omit the cocoa powder. Add 1/2 teaspoon freshly ground nutmeg and 1 teaspoon ground cinnamon.
Adapted from Halle Cottis
