Moist Chocolate Zucchini Bread and a Dark-Eyed Junco


Being only a day after Christmas, I can hardly think about cookies or cookie recipes, and something healthy actually sounds good right now! I ran across the following recipe for chocolate zucchini bread in “30-Minute Paleo Meals,” by Melissa Petitto (can be found at The paleo way of eating excludes grain and dairy foods, and includes food eaten by paleolithic man. So there is no flour, fat, or white sugar in this bread, and I was curious as to what it would be like.

I was delighted when I pulled a shiny, high-risen loaf from the oven. It slices beautifully, is fine-grained, and tastes mildly of cocoa and cinnamon. The first time I made it, I served it with a butter spread (5 TBS softened butter, 1 TBS maple syrup and the grated rind of one orange.) Yum! The second time, I tried it with a slather of ricotta cheese, apple slices, blueberries, a drizzle of maple syrup, and a sprinkle of cinnamon (see photos). Also yum! Either way, this moist bread is a keeper, and I will be trying more recipes from this book.


Moist Chocolate Zucchini Bread

1 cup almond butter
3 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
1 large (8″ long) zucchini, shredded with excess liquid squeezed out (about 2 cups shredded zucchini)
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda

Preheat oven to 375 degrees. Grease an 8 x 4-1/2″ loaf pan, line with parchment paper, and lightly grease again.

In a medium bowl, combine the almond butter, maple syrup, unsweetened cocoa powder, cinnamon, salt and beaten eggs. Beat vigorously with a large spoon for about two minutes, or until batter is smooth and glossy. Stir in the shredded zucchini. In a small bowl, combine the vinegar and the baking soda, and add to the batter, stirring just until combined.

Pour batter into prepared pan and bake for 40 minutes. Take from oven and allow to cool–the loaf will settle down a bit.

Baking notes: I did make a number of changes to the recipe, including making the bread in one loaf pan instead of two, and baking it at a lower temperature. Almond butter is a bit pricey, but worth trying. It has a nice toasted almond flavor. Seen below: sliced bread, shredded zucchini, shredded zucchini after being squeezed in a dish towel, and the ingredients.

Dark-Eyed Junco

When I see juncos at the feeder, I know it’s winter. They are usually seen pecking in the snow, looking for seeds, but this little bird perched long enough for me to take some photos. Juncos are a related to sparrows. I love their little pink beaks!
img_7059 img_7058 img_7057 img_7056 img_7055

With a world in which the rich get ever richer, the following Chinese proverb comes to mind:

A bird can roost but on one branch, a mouse can drink not more than its fill from a river.

Keep the faith. Fran

4 thoughts on “Moist Chocolate Zucchini Bread and a Dark-Eyed Junco

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