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Home / Uncategorized / Chocolate Raspberry Zucchini Bread (Paleo, Dessert, Dairy free, Gluten Free)

Chocolate Raspberry Zucchini Bread (Paleo, Dessert, Dairy free, Gluten Free)

July 8, 2013 6 Comments

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I am finally done being ward senior! What does that mean? Well hopefully you will be seeing a little more of me for one… and that I get somewhat of a life back! No more 16 hour days for this girl… at least for a couple months…

I made this recipe for my team who worked so hard this month on MTU! You know who you are! and thank you! I also let the boyfriend sample some… and he approved so hopefully you all do too!

I will keep this post short since I am still on call and just got home from the hospital. I am hoping I don’t have to go back! But it’s endocrine so I really can’t complain.

Anyways let me know what you think about this one! I always love feedback.

*** NOTE: A kind reader pointed out that I forgot to include the cocoa powder in the ingredients list, so this recipe was altered on August 13, 2014 to include that.

5 from 2 votes
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Chocolate Raspberry Zucchini Bread

This zucchini bread tastes like dessert but packs a nutritional punch.

Course Dessert
Cuisine American
Keyword chocolate zucchini bread, gluten free zucchini bread, zucchini bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 282 kcal

Ingredients

  • 3 1/4 cups almond flour
  • 2 free range eggs
  • 1 pint organic raspberries
  • 1 cup grated zucchini
  • 1 tbsp organic vanilla extract
  • 1/3 cup honey
  • 1/4 cup grass-fed butter or coconut oil
  • 1/2 cup organic cocoa powder
  • 1/2 tsp organic cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Mix all ingredients together in your mix master (or by hand with a pastry blender)

  2. Preheat oven to 350F

  3. Grease a bread pan with butter or coconut oil

  4. Bake for 40-45 minutes or until a toothpick comes out clean

  5. Let cool for 1-2 hours and then remove loaf from pan

  6. Enjoy!

Nutrition Facts
Chocolate Raspberry Zucchini Bread
Amount Per Serving
Calories 282 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 27mg9%
Sodium 107mg5%
Potassium 158mg5%
Carbohydrates 22g7%
Fiber 7g29%
Sugar 11g12%
Protein 9g18%
Vitamin A 74IU1%
Vitamin C 12mg15%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Sun-Dried Tomato Pasta

Turtle Cookie Bars

Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

Previous Post: « Paleo Cinnamon Apple Bars with Gelatin (SCD, GAPS, Paleo)
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Reader Interactions

Comments

  1. Anonymous

    August 17, 2014 at 3:37 am

    Just made this tonight, it tasted great only problem was I couldn't slice it, it crumbled and required scooping. I don't know what I did or didn't do but it tasted great so I will try again another time.

    Reply
  2. Erin Carter

    August 17, 2014 at 4:25 am

    Hmm I have never had that happen! Did it seem cooked the whole way through? Did you let it sit in the pan for a couple hours after? I am trying to figure out what might have gone wrong…

    Reply
  3. Jessica Rudenauer

    August 17, 2014 at 1:27 pm

    Im not to good with baking so I'm never too surprised when thi nh s like this happen to me. I had it in for 45 minutes, maybe my oven needed longer. I did let it sit in the pan too and did not forget to add anything, I double checked.

    Reply
  4. Erin Carter

    August 17, 2014 at 3:40 pm

    Jessica I am annoyed that this didn't work for you! Maybe try cooking for a few extra minutes next time? My other idea is that once you remove it from the pan, stick it in the fridge for 15-20 minutes, this may help it hold together better… Keep me posted! I would love for it to work for you 🙂

    Reply
  5. Anonymous

    September 27, 2019 at 8:57 pm

    I have had similar problems with this recipe. I feel like a ingredient might be missing from the list? The texture of mine is nothing like the picture.

    Reply
    • Erin Carter

      October 5, 2019 at 2:56 pm

      Oh my goodness thanks for letting me know! I am so sorry but the almond flour was missing from the ingredient list! It must have turned out terrible! I had my blog transferred from square space to WordPress earlier this year and so many of the recipes got messed up in the process. Again I am so sorry!

      Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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