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Recipes

Zucchini Brownie Bread (Holy moly this is good!)

By Jess

3 from 2 ratings

I’m sure every parent out there can relate to having trouble getting your children to eat healthy on occasion. Sometimes you end up having to hide the healthy items they won’t eat in with something they do enjoy—like brownies. Hey, if it works, it works. If your little ones are picky eaters who shy away from eating their greens, then you’re definitely going to want to give this recipe for zucchini brownie bread a shot. Every single ingredient that goes into making these brownies offers some kind of benefit for your health and yet they end up tasting every bit as good as any other brownie I’ve ever tried. When I finally told my kids they were made with zucchini, they didn’t even believe me. You won’t taste the zucchini at all, it’s fantastic.

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

Zucchini Brownie Bread

View More Paleo Brownie Recipes:

Almond Butter Brownie Ice Cream (Paleo-Friendly)
The Best Paleo Avocado Brownies (Healthy, Fudgy Deliciousness)
Chocolate Covered Paleo Brownie Energy Balls
Chocolate Fudge Paleo Brownie Bites (yum!)
Fudgy Paleo Brownie in a Mug (ERMAHGERD!)


Ingredients

    • 2 large eggs
    • ¼ cup honey
    • 1 cup natural, creamy almond butter
    • 2 tbsp unsweetened almond milk
    • 1 tsp apple cider vinegar
    • ¼ cup cacao powder
    • 1 tsp baking powder
    • 1 cup shredded zucchini
    • 2 tbsp paleo friendly dark chocolate chips (optional)

Directions

  1. Preheat oven to 350°F.
  2. Line a small (8×4 inch) loaf pan with parchment paper and set aside.
  3. In a small bowl combine the cacao powder and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs and honey and beat until pale and fluffy, about 4-5 minutes.
  5. Add the almond butter, almond milk and apple cider vinegar and beat to combine.
  6. Add the cacao powder mixture and mix until well combined.
  7. Fold in the shredded zucchini.
  8. Pour the batter into the prepared pan.
  9. Sprinkle with chocolate chips.
  10. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven.
  12. Place the bread on a cooling rack and allow it to cool completely before slicing.

Servings

Serving Size

1

Servings/Recipe

12

Time

Total Time

50 minutes

Prep Time

10 minutes

Cook Time

40 minutes

Print Recipe

14 Comments

Ask a Question 

    • Hey Maria! You’re definitely not alone with your allergies.

      To replace the almond butter, I would suggest 1 cup of Sunflower Seed butter instead (assuming you don’t have any allergies to sunflower seeds).

      To replace the almond milk, any milk that is not tree nut-based should work great :)

  1. This brownie bread looks delicious!!! Do you think I could make it with dates instead of honey to make it Whole30 friendly?

    • Definitely Jill! If you do try it, please let me know what the proportions end up being. Really curious to know how it turns out with dates as the sweetener :)

  2. Just popped these babies in the oven! Had to make a few minor tweaks for what I had on hand but looks and smelled good going into the oven!

  3. Could you use maple syrup instead of honey? Would love to be able to share this with my daughter, but she’s less than a year old!

    • That would work great Laura! I have actually made this zucchini bread with maple syrup before and the bread is just as good.

  4. This is one of my favorite recipes I sometime add 1/2 cup of spinach leaves and adjust almond butter accordingly and turns out great as well 👍🏻
    Thank you for sharing I always return for amazing ideas

  5. I made this today using (freshly opened) peanut butter, instead of almond butter, because my 3yr old grandson needs to eat a bit every day for exposure due to a peanut allergy. The only other change was that I used regular cocoa.
    As far as I’m concerned, it is inedible. Bitter and not sweet at all. I won’t bother trying it on the grandchildren. I know they won’t eat it. My husband spread some leftover chocolate frosting on a slice and he didn’t mind it. He also drank a huge mug of VERY strong, black coffee. 20 minutes later and I still have a bitter taste in my mouth.

    Rating: 0.5
    • I was so hopeful and excited to try this recipe. What a disappointment. A waste of my time and ingredients. 😝

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