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Chocolate Coconut Zucchini Bread #LeftoversClub

September 3, 2015 By takeabiteoutofboca 11 Comments

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No flour. No oil. No butter. This Chocolate Coconut Zucchini Bread is a sneaky way to get in another serving of veggies — for dessert!

Chocolate Coconut Zucchini Bread #LeftoversClub

Zucchini is everywhere this season. While some people are spiralizing, stuffing and sautéing their bounty of green squash, I chose to shred it and bake it into a moist, dessert-friendly loaf of bread. I paired it with chocolate and coconut for a seemingly decadent treat, but it’s really not that bad for you at all! This is a flourless and dairy-free recipe, with no added sugar! Creamy almond butter comes together with unsweetened cocoa powder, melted dark chocolate, vanilla bean paste and agave to create a silky smooth batter that looks good enough to eat. After folding in the shredded zucchini and coconut, the aromas of chocolate, coconut and zucchini blended together and I practically threw it into the oven so I wouldn’t be tempted to try the raw batter!

Chocolate Coconut Zucchini Bread #LeftoversClub

My Chocolate Coconut Zucchini Bread traveled all the way to California! I was paired up with Ginger from Stark Raving Delicious for #LeftoversClub. We’ve sent each other goodies before — she got my Spiked Eggnog Cupcakes and I got her Almond and Sugar Cutout Cookies. I hope she’s okay with this little bit of healthy decadence coming her way!

Chocolate Coconut Zucchini Bread #LeftoversClub

Want to join the #LeftoversClub? We’ve got a great group of loyal bloggers who virtually get together every month to share treats with one another. We just started adding a theme, and September is Back to School! Adding a slice of Chocolate Coconut Zucchini Bread to your child’s lunchbox is a great way to sneak in some veggies. Just tell them it’s chocolate coconut bread! They’ll never know! 😉

Chocolate Coconut Zucchini Bread #LeftoversClub

5.0 from 1 reviews
Chocolate Coconut Zucchini Bread
 
Print
No flour. No oil. No butter. This Chocolate Coconut Zucchini Bread is a sneaky way to get in another serving of veggies — for dessert!
Author: Shaina
Recipe type: Dessert
Ingredients
  • 1 cup almond butter
  • 3 tbsp unsweetened cocoa powder
  • 2 large eggs
  • 1 tbsp vanilla bean paste
  • 2 tbsp agave
  • 1.75 oz dark chocolate bar, melted
  • 1 tsp apple cider vinegar
  • ½ tsp baking soda
  • pinch of kosher salt
  • 1 medium zucchini, shredded and drained
  • 1 cup shredded coconut
Instructions
  1. Preheat oven to 400 degrees and grease a loaf pan with cooking spray. Set aside.
  2. Combine almond butter, cocoa powder, eggs, vanilla bean paste, agave and melted chocolate in the bowl of a stand mixer until smooth.
  3. Add the apple cider vinegar, baking soda and salt and mix well
  4. Fold in the zucchini and coconut and pour batter in the prepared loaf pan.
  5. Bake for 45 minutes, or until a toothpick inserting into the center of the bread comes out clean.
  6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Adapted from Running to the Kitchen's Paleo Chocolate Zucchini Bread: http://www.runningtothekitchen.com/paleo-chocolate-zucchini-bread/
3.3.3077

 

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Filed Under: Dessert Tagged With: #leftoversclub, Chocolate, Coconut, dairy-free recipes, flourless recipes, gluten-free recipes, recipes without flour, The Leftovers Club, zucchini bread

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Comments

  1. Faye says

    September 3, 2015 at 10:39 am

    Very sneaky with the zucchini! You/re right, all that gorgeous chocolate and coconut is great distraction haha

    Reply
    • takeabiteoutofboca says

      September 6, 2015 at 5:20 pm

      I love the combo of chocolate and coconut, no matter what else is there!

      Reply
  2. Elizabeth says

    September 3, 2015 at 2:47 pm

    Your teaser photo on FB earlier in the week already had me drooling 🙂

    Reply
    • takeabiteoutofboca says

      September 6, 2015 at 5:20 pm

      Haha, I’m drooling just thinking about the bread. I must make it again soon!

      Reply
  3. Ginger Stark says

    September 3, 2015 at 4:14 pm

    This bread was so good, we ate it in a day. If you like really moist, almost fudgey and brownie-like bread, this recipe is for you. So darned good, and dairy free to boot!

    Reply
    • takeabiteoutofboca says

      September 6, 2015 at 5:19 pm

      I’m so glad you liked it, Ginger!! You inspired me to go look for a dairy free recipe…who knew it would be so good?!?!

      Reply
  4. Francis says

    September 3, 2015 at 10:43 pm

    The combination of cocoa powder, shredded coconuts , and almond butter is terrific. I will not feel guilty enjoying this treat. Thanks for the recipe!

    Reply
    • takeabiteoutofboca says

      September 6, 2015 at 5:19 pm

      You’re welcome, Francis, and Thank You! It is very guilt-free delicious treat!

      Reply
  5. Joanne Bruno says

    September 4, 2015 at 7:51 am

    Seems like a good compromise – dessert and veggies at the same time! Love that it’s a bit healthier than your average zucchini bread.

    Reply
    • takeabiteoutofboca says

      September 6, 2015 at 5:19 pm

      Yes! You can double your dessert if there are veggies involved…right?!

      Reply
  6. Hetal says

    September 9, 2015 at 7:33 pm

    Yumm—sneaking zucchini in is genius—it means I can have more than 1 slice and not feel guilty haha

    Reply

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