Hint-of-Chocolate Zucchini Bread (Paleo, SCD)
Recipe type: Grain-Free, Gluten-Free, Dairy-Free Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
  • 1 c. shredded zucchini (plus a sprinkle of salt)
  • 1 c. nut butter (cashew, almond, etc.)
  • 1 tbsp. pure cocoa powder (eliminate if following SCD)
  • 3 tbsp. liquid honey
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • ½ tsp baking soda
  1. Preheat the oven to 300 degrees. Lightly grease a small loaf tin (5 x 7 inches). Line the bottom and sides with parchment paper with slight overlap. (See the picture in the post above.)
  2. Place one cup of grated zucchini in a colander over a bowl and sprinkle lightly with salt. Allow to sit while you prepare the remaining ingredients.
  3. In a large mixing bowl, add the nut butter, cocoa powder (omit if following SCD), honey, cinnamon, salt, and eggs. Beat for about 30 seconds, until well combined. Do not over-mix as nut butters tend to become stiff.
  4. Add apple cider vinegar and baking soda. Beat for another 10-15 seconds.
  5. Squeeze any excess moisture out of zucchini with your hands (there likely won't be much liquid) and then add the zucchini to the batter. Beat a few times to combine (about another 15 seconds).
  6. Pour batter into the prepared pan. Very lightly smooth the top. Bake at 300 degrees for 40-45 minutes until a toothpick comes out clean at the centre.
  7. Allow to cool 15-20 minutes in the tin. Using parchment paper overlaps, gently lift the loaf onto a wire rack and allow to cool completely before slicing.
  8. Store in the refrigerator. This bread also freezes well once sliced.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/hint-of-chocolate-zucchini-bread-paleo-with-a-scd-variation/