Recipe: Alix’s Chocolate Zucchini Bread

Last week, our resident nutritionist Alix Barth-Brossette shared her recipe for a healthy, delicious chocolate zucchini bread.

It was a hit. Dozens of you emailed up asking for the recipe. So here it is.

Ingredients (makes 10 pieces):

• ¼ cup almond butter
• ½ cup 2% plain Greek yogurt
• 2 large cage-free eggs
• 2 tbsp. – ¼ cup raw, unfiltered honey
• 1 tbsp. pure vanilla extract
• ⅛ tsp. sea salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• ¼ tsp. espresso powder
• ¼ cup cacao powder
• 1 cup spelt flour
• 2 medium zucchini, shredded (see note at bottom)
• 2 tbsp – ¼ cup 70% or higher dark chocolate chips

Directions:

• Preheat oven to 400 degrees F and spray a loaf pan with cooking spray, set aside.
• In a medium bowl, combine the almond butter, Greek yogurt, eggs, honey, vanilla and sea salt and blend with a hand held or stand mixer for approx. 2 minutes on medium speed. Smooth out the almond butter as much as possible.
• Add baking soda and baking power and blend for 30 more seconds.
• Add in cinnamon, espresso powder and cacao and mix until well combined.
• Add in spelt flour and combine, being careful not to over-mix.
• With a spatula, stir in shredded/drained zucchini.
• Top with chocolate chips.
• Bake for 45-50 minutes. Begin testing with a toothpick at 40 minutes. When it comes out clean when inserted in the center, the bread is done!
• Allow the bread to rest in the pan for 5-10 minutes before removing. Transfer to a cooling rack and serve.

Note: I suggest grating zucchini over a kitchen towel and then using the kitchen towel to squeeze excess water out of the zucchini before adding to the recipe.