organic chocolate zucchini bread recipe {paleo, gluten free and grain free}


  • 1 cup Justin’s chocolate hazelnut butter mixture You Can Buy Nut Butter Here
  • 1 cup shredded zucchini (squeeze extra water out of the shredded zucchini)
  • 2 massive eggs
  • 2 tbsp grade b maple syrup
  • 1 tbsp pure vanilla
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt – You Can Buy It Here
  • 1-2 tbsp mini chocolate chips (revel in life)


  1. Preheat oven to 400 F.
  2. In a medium bowl integrate the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium pace.
  3. Add baking soda and vinegar (will fizz up) and blend for 30 extra seconds.
  4. Stir in shredded zucchini. If truly watery, squeeze out extra water.
  5. Place in a coated or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
  6. Top with 1-2 tbsp of mini chocolate chips.
  7. Bake for 23-28 mins when you have mini loaf pans and 35-50 mins for big loaf pan. Start checking out with a toothpick at 35 minutes and whilst it comes out clean whilst inserted within the middle, it’s far completed.
  8. Allow to chill on a cooling rack and serve. You also can serve heat too.