Gluten free chocolate zucchini bread

by Earthwalker | Jun 28, 2013 | Columnists, Elana's Gluten-Free Pantry, Featured | 0 comments

Keep this Chocolate Zucchini Bread recipe in mind when your garden explodes with zucchini this summer. photo provided courtesy of elanaspantry.com

I’ve created this Paleo Chocolate Zucchini Bread recipe to help gobble up all of the zucchini that emerges each summer in our gardens and CSA shares. This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.

Coconut oil, which studies have shown can help our immune systems mount resistance to viruses, is one of the ingredients that gives this bread a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent after-camp snack for the kids or a summer evening dessert with a cup of Iced Ginger Chai.

ingredients

1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
¼ cup honey
¼ teaspoon vanilla stevia
¾ cup zucchini, grated

directions

In a food processor combine almond flour and cacao powder
Pulse in salt and baking soda
Pulse in eggs, coconut oil and honey, stevia, then zucchini
Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour
Bake at 350° for 35-40 minutes
Cool for 2 hours
Serve

makes 1 loaf

When one of my taste testers had a slice, he said the seldom-used word gormandize came to mind. As in he wanted to “gormandize” the entire loaf. I confess, although I have a decent vocabulary, I had not a clue as to what this word meant, though by the look on his face could tell it was not a bad thing.

The summer marches on and the zucchini will keep growing and growing some more, so stay tuned for more zucchini-licious ideas!

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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