Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

Chocolate Chunk Zucchini Bread

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com Sooo this was the first time I’ve ever had zucchini bread, but now I totally get what all the fuss is about. This stuff is delicious! 

Now I wish I was one of those people who had the problem of way too many zucchinis in the summer, because in addition to my spiralized zucchini dinners that I’ve been obsessed with this summer, I now want to make this zucchini bread all. the. time.

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

For my first time making zucchini bread, I decided to go the “healthy” route, because I figured what the heck is the point of putting a vegetable in your baked goods if you just go and overload with a whole bunch of sugar, oil, and flour? The best part about this healthy route though, is that not one of the people who tried it (which was a lot) noted that it was healthy. I take that as a major win, because isn’t that the whole point of making healthy desserts?

I read a lot about making zucchini breads before I dove into do it myself, and I noticed a lot of complaints about sogginess and too much moisture. I really wanted to avoid that, so I took two precautions: 1) squeeze the heeeeck out of that zucchini! I squeezed the grated zucchini over the sink to get as much water out as I could, and then I laid it out on a paper towel and squeezed it in that too. My zucchini was pretty dry by that point, and I recommend you follow the same steps so you don’t end up with a soggy loaf! 2) Coconut flour. Please don’t be tempted to switch it for something else – coconut flour is magical at soaking up that little extra bit of moisture in a recipe, because it acts like a sponge. You only need a little bit, but it makes all the difference in some recipes! (It’s also pretty easy to get now – they even have it at Trader Joe’s for a really good price!)

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

I’m in the camp that believes chocolate makes absolutely everything better, so of course I threw in some chopped chocolate chunks. Not too many – just enough for a bit of the decadence chopped chocolate brings. In loaves like this, I prefer chopped chocolate over chocolate chips, because the waxes in chocolate chips prevent them from melting to that super ooey gooey melty texture that absolutely makes a bread like this that much better. Try it – you’ll see what I mean.

The texture of this bread is amazing – it’s soft and tender and definitely not dry, but also not overly soggy or wet. I also love the green streaks running through it from the zucchini, though you may want to peel the zucchini if you’re trying to hide the veggies from your kiddos. Kids will absolutely love this as well. Though there isn’t a lot of added sweetener, the banana also helps sweeten the bread up so you definitely don’t miss the extra sugar so many quick breads call for.

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

I could ramble on more and more about how awesome this bread is, but I literally just got up from writing this post to go take another bite of the (very small) piece that’s left, and I don’t even know what else to say but…go try it. As far as quick breads go, this is up there as one of my favorites with my almond banana bread and chocolate chunk banana bread.

And I need to finish this post so I can go get another piece.

Chocolate Chunk Zucchini Bread

Ingredients

  • 1½ cups (6 oz.) almond flour
  • 2 tablespoons (1 oz.) coconut flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out after measuring
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 medium banana, mashed
  • 1 tablespoon coconut oil, melted
  • ½ cup (3 oz.) dark chocolate chunks

Instructions

  1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the eggs, maple syrup, mashed banana, and coconut oil. Mix for medium for about 2 minutes. Add zucchini and stir to combine.
  3. Add the almond flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
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Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com

Paleo Banana Blueberry Swirl Cake

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com Is it a bread? Is it a cake? This recipe is sort of an odd in between, but I called it a cake because it looked more like a cake than a bread. But it’s totally a cake you can eat for breakfast, zero guilt involved. Awesome, huh?

This cake is barely sweetened at all, but lacks no sweetness thanks to the bananas and blueberries. It’s also incredibly moist and tender. It’s totally Paleo, gluten-free, grain-free, and dairy-free. It’s also beautiful! Look at those swirls!

IMG_4891 Oh – and the compote!! It’s seriously so easy to make. Three ingredients: fresh blueberries, water, honey. You could sub maple syrup for the honey if that’s more convenient/to keep the compote vegan. You bring the ingredients to a boil, then turn it to a simmer and leave it alone for about 10 minutes, stirring once in a while. Then let it cool. That’s that. It takes a few minutes, and the result is a luscious, sweet, amazingly easy compote. You could 100% slather this on toast, over ice cream, in your oatmeal, in a smoothie…skies the limit. But FIRST – put it in this cake.

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com This cake is such a perfect way to satisfy a sweet tooth without any guilt. I absolutely love the versatility that bananas provide, and how they add sweetness and moisture and all things that make cakes and breads even better. So much goodness in one little fruit!

I’m obsessed with that blueberry compote (SO easy!) and how wonderfully it swirled into the batter. It baked up so beautifully and left such pretty blue swirls throughout the cake. Also: the swirls make the cake naturally look pretty which saves you the trouble of having to gussy it up if you want to impress!

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com I ate slivers of this cake, morning and night while it was around (it wasn’t long…). It stayed so good the whole time it lasted, and it tasted even better slathered with a little bit of my Dark Chocolate Coconut Almond Butter (already went through two batches of that stuff!).

You guys have to try this one before summer ends and blueberries become exorbitantly expensive again – for real. And remember: cakes are for breakfast, especially this one.

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com

Banana Cake with Blueberry Compote Swirl

Ingredients

    For the cake
  • 1 cup (84g) almond flour
  • 1/3 cup (37g) coconut flour
  • 1/4 cup (25g) tapioca flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons (30g) coconut oil, melted
  • 2 tablespoons (30g) honey
  • 3 eggs, room temperature
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/2 tablespoon pure vanilla extract
  • 2 ripe bananas (~250g), mashed
  • For the compote
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons honey
  • 2 tablespoons water

Instructions

    For the cake
  1. Make compote first (recipe below). Let cool while you make the cake batter.
  2. Preheat the oven to 350ºF. Grease an 8" or 9" round baking pan with coconut oil.
  3. In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
  4. Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda.
  5. Spread half of the batter onto the bottom of the prepared pan. Dollop cooled compote on the batter, and swirl it in slightly with a knife. Cover with remaining batter and repeat with compote.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool.
  8. For the compote
  9. Combine all ingredients in a saucepan. Bring water to a boil, and then set to simmer for about 10-15 minutes, stirring occasionally, until blueberries start to break down and the mixture thickens. When this happens, remove from heat and place in the refrigerator to cool while you prepare the cake batter.
  10. Keep any extra compote refrigerated and serve with cake!
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Paleo Chocolate Chunk Banana Bread - sweetened only with bananas! Recipe at Bakerita.com

Paleo Chocolate Chunk Banana Bread

Paleo Chocolate Chunk Banana Bread - sweetened only with bananas! Recipe at Bakerita.com I originally was not going to post this recipe on Bakerita, not only because I already have way too many banana bread recipes on this site, but also because 80% of them include chocolate in some way. Oops. #sorrynotsorry

But…after I made it, and it got devoured within mere hours, with everyone having no idea it was grain-free and no sugar added (besides the chocolate), I decided it needed to be posted. Also: that’s why my pictures are sorta lame. Wasn’t really planning on posting them, but here we are. And YEAH – this is no sugar added. This banana bread is sweetened only with bananas. Of course, I ruined the sugar free thing by adding chunks of chopped chocolate (so much better than chocolate chips guys – try it), but who can resist melted chocolate chunks floated around their banana bread?!? [Read more...]

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Dark Chocolate Coconut Almond Butter

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Let me start by saying that this full jar of dark chocolate coconut almond butter was finished in about a week flat. I ate this stuff like, 3 times a day on everything from toast to apples to a spoon. It’s so wonderfully addictive, and I can’t promise it’s going to last long in your house!

I’m a nut butter addict, and while I used to be allllll about peanut butter (evident by the 25 peanut butter recipes you can find in my recipe index), I think I’m slowly but surely converting to almond butter for most things that use nut butters. And I absolutely LOVE creating new flavors of almond butters. This one is definitely my favorite that I’ve made so far. It’s pure heaven for a chocolate and coconut lover like me. [Read more...]

These Cocoa Date Energy Bars are sweetened naturally with dates, require no baking, and are Paleo, vegan, & gluten-free! | Bakerita.com

Cocoa Date Energy Bars

These Cocoa Date Energy Bars are sweetened naturally with dates, require no baking, and are Paleo, vegan, & gluten-free! | Bakerita.com

I started work today! I was lucky enough to get an amazing internship at T-Mobile this summer, and I had my first day today. It was amazing and exciting and I’m beyond excited about the summer ahead. My official title is Social Media & Employer Brand Intern, which totally fits with what I love to do here on Bakerita! I’m super psyched about all that I have to learn and experience with such a great team.

All that being said, I’m exhausted from my hour and a half commute (yikes…I know) so this is going to be short and sweet. [Read more...]

Chocolate Coconut Paleo Granola | Grain-free, Gluten-free, Vegan, Paleo, and Refined Sugar Free! from Bakerita.com

Chocolate Coconut Paleo Granola (Vegan, Gluten-Free)

Chocolate Coconut Paleo Granola | Grain-free, Gluten-free, Vegan, Paleo, and Refined Sugar Free! from Bakerita.com I’m a major granola freak. I could eat yogurt with granola and berries for breakfast (and probably lunch) every single day and be a very happy girl. Sometimes, it’s dessert. And it definitely screams to be grabbed by the handful as a snack. However, granola calories do add up, and sometimes it can just be sooo darn high in sugar, which is why I prefer to make my own (one of my favorites is this Coconut Macadamia Nut Granola). [Read more...]