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Paleo Chocolate Zucchini Bread Here you go peeps, our latest fall paleo bread recipe. The pumpkin bread recipe was a big hit, therefore I worked hard to make sure the next one out of the oven could be equally as great...This grain and gluten-freepaleo recipe came out of a challenge I 'd on Twitter to make a zucchini bread. Peoplewho've followed me know I do my best to meet those challenges.Well, I won't say this one was not difficult. In fact three different versions tried before stating this one a winner. My goalwill be to makepaleo bread recipes that aremoist and flavorful and just as great as the non-paleo goodies.I want them to be better! :)It justseemedgood. And wow, it's!My husband asked, "Is there zucchini in this recipe?" I said, "Duh. It is zucchini bread!" He was surprised because it was delicious and so light. And that isfine by me. Score!Like my hubby, chances areyou will never knowit is there!)This one's so simple to make. It ismoist, not exceedingly dense, and has just the right amount of chocolate flavor. (Serve it to your buddies - betchathey'll never guessit's a paleo recipe!)Hope you appreciate it!Ingredients2 tbs. coconut flour3 tbs. unsweetened cocoa powder1 tbs. cinnamon1 tsp. nutmeg1 tsp.1 tsp. baking soda1 tsp. baking powder1/2 teaspoons. salt1 cup of grated zucchini1/3 cup uncooked honey3 eggs, whisked1/4 cup coconut oil, meltedInstructionsPreheat oven to 350-degrees FGrease bread pan (I used an 8-inch disposal aluminum pan)Witha hand grater or food processor, shred 1 cup of zucchini. (One moderate-sized zucchini makes about one cup)Important: Pat shredded zucchini to remove some of the surplusmoistureIn a medium bowl, first mix of the above mentioned dry ingredients togetherIn a separate small bowl, blend together all the above wet ingredientsMix the wet ingredients into the dry ingredients' bowlFold in zucchini and nuts (save several nuts to sprinkle along with the bread in case you like)Pour mixture into greased bread panCool, slice and enjoy!