• Raw Blondie

Recipe Recreation: Paleomg's Chocolate Chip Zucchini Bread

Updated: Apr 21

Hello guys!!


Day I’ve Lost Count of Quarantine! I hope everyone is finding a moment to enjoy this time, regardless of your situation.


Something fun you could do- recreate a recipe!! This is one of my favorite things to do honestly. I love trying out recipes created by some of my favorite bloggers. Especially people I’ve followed for years and have tried their recipes in the past and know they can make anything turn out great!


If it’s easy and you’ve got the ingredients and the time, why not?


This past weekend, I made Juli Bauer’s from Paleomg Chocolate Chip Zucchini Bread and it’s already gone in my house. It was so moist, chocolatey, and better yet- somewhat healthy for you with all that zucchini!


My family loved it, so I know it’s something I’ll be making again in the future. I literally had about ten zucchinis and knew I couldn’t eat them all before they went bad, so I froze a handful, kept a handful for cooking, and then used two in the bread.


For convenience sake, I will include Juli’s recipe down below but you can also head over to her website to check out this lovely recipe and MANY MANY more!


This is literally copy and pasted from her website! I also included some minor changes I made while making the recipe!




Paleomg’s Chocolate Chip Zucchini Bread



Ingredients:

  • 1 cup peeled, shredded and drained zucchini (about 2 medium zucchini)

  • 2 eggs

  • 2 cups paleo baking flour (I used almond flour)

  • ½ cup coconut sugar

  • 1 cup almond milk

  • 2 tbsp olive oil

  • 1 tsp baking soda

  • ⅓ cup mini chocolate chips (I used Enjoy Life)

  • Pinch of salt



Directions

  1. Preheat oven to 350 degrees F. Line a bread pan with parchment paper and spray with coconut oil spray.

  2. Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.

  3. In a large mixing bowl, mix together all ingredients until completely combined. Pour batter into bread pan.

  4. Bake for 1 hour and 30 minutes, until a toothpick comes out clean from the middle of the bread. Let cool for a couple minutes before removing from the bread pan. Slice into 8-10 slices and definitely eat when it's warm!



XO,

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