Thursday, July 1, 2021

Chocolate Zucchini Bread


Zucchini bread has usually been a flop with my crew.  Those random veggie strings that you can see in the bread are just a no-go.  This time around, I decided to add cocoa to the mix and some coconut sugar to mask the zucchini.  The results did not disappoint.  Lucas has had some zucchini bread every day this week.  That's a major #momwin for me since he's a very picky eater.

I love that you can make this recipe with zucchini bread from the farmers' market.  It's one of my happy places in the summertime.

Here are the details you need to make this bread at home.


1 cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill all-purpose flour

1/2 cup Hershey's unsweetened cocoa

1 cup shredded zucchini

2 eggs

3 tbsp coconut oil

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1/3 cup coconut sugar

Preheat the oven to 350F.  Mix wet and dry ingredients separately.  Combine and let the mix sit for about 3 minutes.  Bake in the oven for about 40 minutes or until a knife inserted comes out clean.  Enjoy!

Here are the nutrition facts for this bread.  I love that it's not high in sugar.

It literally feels like you're eating chocolate cake but it's actually good for you.

I'll be baking another loaf this weekend!

This recipe makes enough for about 10 servings.  I know you'll enjoy it!  Take a photo and share it on Instagram using #peoniesandalatte.  

                                 Thanks for reading this post! 

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