This chocolate zucchini bread is great for folks with food allergies. It’s gluten, dairy, egg and nut free. (But you would never know it!)
I’m excited to have my friend Celeste back with this delicious recipe that’s great for folks with food allergies. It’s gluten, dairy, egg, and nut free! (But you would never know it.)
Variety! They say it’s the spice of life, but did you know that it’s an important nutritional practice? By rotating our foods regularly, we consume a wide variety of vitamins, minerals, antioxidants, phytonutrients, enzymes, and so on.
In that same spirit, this recipe uses teff, which is an ingredient that’s commonly used in Ethiopian cooking, and the world’s smallest grain that’s naturally gluten free and is packed with iron, calcium, and protein. Add in the zucchini with its high vitamin C and potassium content and this makes for an indulgent yet nutritious treat. It’s the perfect little indulgence for my family—whether for an after-school snack or a special dessert after dinner.
Healthy Chocolate Zucchini Bread (gluten/dairy/egg/nut-free)
- 1 ¾ cup teff flour (where to buy)
- ¼ cup arrowroot powder (where to buy)
- 6 TB. cacao powder (where to buy)
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 1/2 cups zucchini, grated (there’s no need to peel it)
- 1 cup maple syrup (where to buy)
- ½ cup coconut oil, plus extra for greasing the loaf pan (where to buy)
- ½ cup applesauce
- 2 tsp. vanilla extract
A bread pan like this one works best, but you can use any size pan. You may just need to observe during baking and adjust the baking time as necessary.
- Preheat the oven to 350 degrees.
- Put the teff flour, arrowroot powder, baking powder, baking soda, and salt into a bowl and mix to combine.
- Mix the zucchini, coconut oil, maple syrup, applesauce, and vanilla together in a separate bowl.
- Combine the dry and wet ingredients and mix well or toss all ingredients into a high powered blender or food processor until a smooth batter forms.
- Pour into a greased loaf pan and place in the oven.
- Cook for 45 to 55 minutes, periodically checking for doneness.
- Let cool in the pan for at least 10 minutes before transferring the whole thing to a cooling rack.
Other Mom-Approved Snacks My Kids Love
Pumpkin Smoothie: A thick, yummy pumpkin smoothie recipe that tastes like your mom’s almost-famous pumpkin pie, only colder, healthier, and in a glass.
Frosted Cookies: This delicious Valentines cookie recipe uses coconut flour and natural toppings. The cookies are Paleo, grain-free, dairy-free, and gluten-free. Enjoy!
Healthy Gummy Men: Protein rich with just three simple ingredients, this is an easy gummy recipe that is a HUGE hit in my household. Find out how to make your own.
Healthy, Natural Jello: Wondering how to make jello? Conventional Jello is filled with artificial ingredients. Here’s an easy recipe to make natural and healthy jello.
Protein Pear Pudding: Need a healthy and satisfying snack recipe? Each serving of this protein pear pudding contains healthy sugar, protein, and fat. Plus, it tastes delicious!
Pumpkin Dessert Bites: These paleo pumpkin dessert bites are a perfect ‘real food’ alternative to store bought treats. Halloween doesn’t have to mean GMO corn syrup candy!