What the Health: Tasty Chocolate Zucchini Bread


*Currently eating a hot fresh muffin I made for this post + damn are they DELICIOUS.
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I loooove banana bread, like love it so much my Mom's would be gone before it ever cooled, love it. This recipe is similar to my Mom's, muuuuch healthier, nearly paleo (just swap the chocolate for dark) + has an added surprise, starts with a 'z' lol. 
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I have made a few different recipes + have decided that this one is my favorite. I was always creeped out by the massive amount of eggs, but once I tried different recipes I soon realized I shouldn't question it, I should just eat it + that I do. 
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Let me start off by saying I haven't ever made any bread from scratch before, I usually buy baked goods from a box, so what I'm trying to say is, I totally believe in you + you can make this batch of goodness. 
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You may have all of these ingredient in your pantry, if not just make a quick list before you go + you're set. I'm sure you're dying to go grocery shop, so here ya go.  
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1 ripe banana + 1 cup shredded zucchini 
I always have bananas, so I let this one ripen up + used it for the recipe. Large size for the banana + zucchini would be ideal. 
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1 teaspoon vanilla extract
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6 eggs
Like I said, I was weirded out at the fact it calls for 6 god damn eggs, excessive much? But honestly I tried subbing it with applesauce or doing mayo or just using 5 eggs, + nothing worked, so just go with it + trust me. 
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3/4 cup coconut flour 
You can never go wrong with Bob's Red Mill Brand, so that's what I recommend for all of you. Just the smell of the bag, so coconutty + so good. 
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1/4 teaspoon nutmeg + 1 1/2 tablespoon cinnamon 
Just a dash of these aromatic spices make a world of difference. Not only that, but as soon as the bread gets warm in the oven the smell engulfs my whole house + I immediately want to eat like 3. 
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3 tablespoons pure maple syrup 
At first I thought I could use the syrup I put on pancakes + soon realized it wasn't strong enough to sweeten the bread like the pure does, so get the pure lol.
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3/4 teaspoon baking soda
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2 tablespoons coconut oil 
Place it in the microwave for about 10 seconds to melt the oil + you're set.
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1/8 teaspoon salt
I love me some Himalayan salt, but really any kosher salt would work.
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1/2 bag chocolate chips
If you're really wanting to be healthy you can do without the chocolate chips or opt for dark chocolate + boom.
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Step One:
preheat the oven + prep the baking sheet
You can honestly use whatever you want to bake it in; loaf pan, muffin tin, bundt pan, etc. If you do a loaf pan it would be best if you put parchment paper down to ensure no sticking to the pan!
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Step Two: 
shred the zucchini
I used my cheese grater and grated them into a bowl. Then set aside.
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Step Three: 
mash the banana
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Step Four:
dry out zucchini
Place the shredded zucchini between two paper towels to dry out the strands.
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Step Five:
-mix ingredients
-whisk the mushed banana, eggs, maple syrup, melted coconut oil + vanilla
-add the coconut flour, cinnamon + nutmeg, baking soda, + salt
-then add the zucchini + chocolate chips
-scoop into the baking sheet or muffin tin
-bake for about 20 minutes in the muffin tin, add a few more minutes if you're doing the loaf. 
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Serve immediately, they're sooooo good warm when the chocolate chips are nice + melty! I promise promise promise that you DO NOT taste the zucchini in the muffins, but my boyfriend still eat them *eyeroll. I place them in a zip-loc bag + have them as my to-go snack when I'm in a rush.
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Like I said, if I can do this you totally can + tell me how much you love them when you do.I gotta get back to The Bachelorette + find out how much of a lame model boy can get, lol, if you know you know. 
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