No-coco? Nope. No coconut in this paleo baking delight. There’s just so much coconut bi-product in paleo baked goods… It’s better if I don’t mention my track record with zucchini-chocolate baking (more failures than wins on experimenting with pintrest brownies) but this guy wasn’t so bad!
No-Coco Chocolate Zucchini Bread
4 servings @ 165 calories – 40 minutes
1 zucchini
2 eggs
½ cup apple sauce (make your own)
¼ cup honey/agave nectar
1 tsp cinnamon
1 tsp baking soda
¼ cup cocoa powder
salt
1 tsp vanilla extract
Preheat oven to 375.
Grate Zucchini or put it in the food processor. It needs to be as dry as possible to squeeze as much moisture out with paper towels as you can.
Mix all ingredients and pour into one large (ungreased) bread pan or two little guys.
Bake for 35 minutes.
Remove and let cool 15 minutes, then transfer to the freezer for 30 minutes. (makes a better cutting to freezing process)
Slice, and wrap individually in parchment paper or wax paper, and freeze!
Twenty-something and Paleo 