I’m super excited.
My good friend and work wifey, Jennifer Robins of Predominantly Paleo fame releases her first cookbook TOMORROW!
Down South Paleo is the mother lode of your Southern Food favorites, adapted to fit a gluten-free or Paleo lifestyle. It’s got comforting southern dishes like Home-Style Chicken Fried Steak + Cream Gravy, Down Home Chicken + Dumplings, Soulful Collard Greens + Crisped Bacon and Deep South Grain-Free Grits. But she didn’t stop there, and included Cajun classics such as Gulf Coast Fried Shrimp + Remoulade Sauce, Creamy Cajun Chicken + Pasta, and Cajun-Spiced Chicken Wings. And since Jennifer is a Texas girl, you know she included some Tex-Mex favorites, too: Chile con Queso + Grain-Free Tortillas, Lone Star Huevos Rancheros, Gringo’s Slow Cooker Tortilla Soup, Tex-Mex Taco Salad + Chipotle Ranch Dressing, just to name a few! But what about desserts, you ask? Oh yeah, there are desserts. Bourbon Street Bread Pudding + Caramel Sauce, Emerald Coast Key Lime Pie + Coconut Whipped Cream, and Mixed Berry Cobbler are on my list to try.
Today, I chose to make the Grain-Free Chocolate Zucchini Bread, and have to say I’ve got no regrets. It was incredibly simple to make (hello, blender!) and I even had all of the ingredients on hand. (Gotta love that!) And of course it made the house smell amazing, and tastes spectacular. Perfect with tea, and a great way to use up your summer zucchini harvest!
Jennifer graciously gave me permission to share this exclusive recipe with you- enjoy!
Grain-Free Chocolate Zucchini Bread from Down South Paleo
Yield: 8 servings
4 pastured eggs
2 tablespoons cocoa powder
1/4 cup (60 ml) pure maple syrup
1/2 cup (60 grams) coconut flour
1 teaspoon baking soda
1 tablespoon coconut oil, melted
1/4 teaspoon sea salt
1 teaspoon (3 grams) ground cinnamon
1/4 teaspoon ground nutmeg
1 medium zucchini, shredded
1/2 cup (90 grams) dairy-free chocolate chips (optional- I opted!)
Preheat the oven to 350°F (180°C, or gas mark 4)
In a blender, combine all the ingredients except the shredded zucchini and optional chocolate chips. Blend well until combined and then pour the batter into a mixing bowl. The batter will thicken slightly over the next few minutes. Fold in the shredded zucchini and chocolate chips (if using) and stir well. Pour the mixture into a greased loaf pan (glass preferred) and bake for about an hour, or until a toothpick inserted into the center comes out clean. Let cool, then gently pry it away from the sides of the pan and invert onto a plate. Invert again. Slice and serve warm.
ORDER DOWN SOUTH PALEO BY JENNIFER ROBINS HERE!
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Any idea of about how much zucchini was actually used in this recipe? As in cups? I’m not certain I have any idea what exactly a medium zucchini looks like.
I actually have a GIANT zucchini I got at the farmers market yesterday, and just estimated and grated some of that! I’d guess about 1/2 cup? By weight, I would guess less than 1/2 pound.
I am so excited to try this recipe but I don’t have a bread pan. If I use metal square baking dish, how long do you think I should cook it?
I’m not completely sure without actually trying it… Maybe check it after 20 minutes? Let us know how it turns out!
It was a success! I used the glass square baking dish, did twenty min then ten min after and they were great. I will def use this recipe over and over again. Partner brought some to work and I shared with the neighbor. Was loved by GF and non-GF people.
FYI, I can’t reply to your comment, as the form does not allow the length of my response and the post comment button becomes inaccessible.
That’s great, thanks for much for reporting back!
Re: Comments, I’m not sure why that’s happening, sorry about that! Are you mobile?
Just love your recipes! I use them all the time – I feel so grateful I can eat pizza again – thanks to you.
Thanks for sharing this recipe. Coconut seems to bother me – is there a rule of thumb for substituting almond/arrowroot for coconut flour? Thanks!
Thanks, Kris! I’m so glad to hear that. For coconut flour- it acts completely differently than almond and arrowroot, so it’s tough to say. It’s not just the flours you’d be swapping out, but the liquid amounts as well since coconut is very absorbent and requires more. You might actually want to cross reference this recipe with my banana bread recipe, which uses almond, coconut and arrowroot. You could use slightly more almond in place of the coconut on that one. Hope that helps!
Hi this was an awesome bread! Skipped the sweetener, added some extra banana and lightly sprinkled with oats, just for it to look pretty! I used 1/2 c ( packed) grated zucchini, skipped the chic chips. I also substituted ghee for coconut oil since I’d run out of it!
So glad you loved it! Your swaps sound great 🙂