Wednesday, June 25, 2014

Grain-Free Chocolate Strawberry & Zucchini Bread

Today's recipe is a reworking of PaleOMG's delicious chocolate zucchini bread, which is loved by all in my house. I particularly like that the recipe is nut-free, although you could certainly make it with almond rather than sunflower seed butter if you prefer.

Since we have a plethora of strawberries thanks to going picking over the weekend, I thought I'd chance up the bread a little by working in some fresh berries and reducing the added honey. The strawberries add both sweetness and a little extra moistness, so they really integrate well into the original recipe.

I doubled my batch and baked it in a large loaf pan; it took about an hour to bake and my sliced strawberries on top got a little overdone. Next time I would bake two smaller loaves, muffins or cover the large loaf pan with foil for the first half hour of baking.

Grain-Free Chocolate Strawberry & Zucchini Bread
adapted from PaleOMG

2 medium zucchini, shredded
4 eggs, whisked
1 cup strawberries, finely chopped (plus a few sliced berries for top of loaf)
1 1/2 cups sunflower seed butter
1/2 cup raw honey
1/2 cup cocoa powder
4 tbs. coconut flour
1 tbs. vanilla extract
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375.

Wring excess water out of zucchini with paper towels. Put zucchini, eggs, berries, sunflower seed butter and honey in the bowl of a stand mixer. Mix until smooth.

Add dry ingredients and mix again until no lumps remain.

Pour batter into a greased loaf pan (one large or two smaller) or muffin cups. Place sliced strawberries on top.

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