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Chocolate Zucchini Bread {almond flour}

July 23, 2017 by Erica 91 Comments

Chocolate Zucchini Bread {using almond flour}

Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow. And chocolate is, well, wonderful any time of year. So why not combine the two for a tender, moist loaf of chocolate zucchini bread.

Chocolate Zucchini Bread {using almond flour}

Therefore, I’m thinking that you can’t have too many zucchini recipes. Here’s a slightly decadent chocolate zucchini bread using almond flour.

And if you don’t normally eat zucchini, but you’re feeling like your life needs some “hidden” green food, the zucchini is well-hidden in this and undetectable. You’ll definitely taste the chocolate though (the important part).

If you’re more into coconut flour, here’s the chocolate zucchini bread recipe I shared when my coconut flour cookbook came out a few years ago (wow, I can’t believe it’s a few years now!). Chocolate Zucchini Bread {using almond flour}

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Filed Under: Breakfast, Dairy Free, Desserts, Featured Recipe, Gluten-Free, Lactose Free, Paleo, Plant-based, Snacks, Vegetarian Tagged With: almond flour, cocoa, cocoa powder, Recipe Subscriber Only, zucchini

Previous Post: « Kale Caesar Salad
Next Post: Blueberry “Corn” Muffins {almond & coconut flour} »

Reader Interactions

Comments

  1. Laura

    January 20, 2023 at 8:10 pm

    <_____ Raising hand. Yes, thank you so much for this posting, I will be making this tomorrow and I can use this information for sure.
    Thank you, take care…

    Reply
    • Erica

      January 29, 2023 at 9:09 am

      Thanks, Laura!

      Reply
  2. Maria

    September 11, 2022 at 11:30 am

    Hi,

    Can I use honey in place of maple syrup or perhaps brown sugar? Just don’t have maple syrup at the moment. Thanks

    Reply
    • Erica

      September 11, 2022 at 4:23 pm

      Hi Maria, yes! You can use honey in place of maple syrup, and it’s a 1:1 ration, so same amount of honey as maple syrup.

      Reply
  3. Suzanne

    September 3, 2022 at 6:48 pm

    OMG! This is fabulous! I made this bread a few days ago and wow – it tastes amazing! This bread has a great texture, or as my husband says, a great “crumb”. I used 1/4 cup of buckwheat flour and 1 cup almond flour as suggested by “RB” and the texture was lighter than a typical almond flour cake. I didn’t have a food processor, but it was easy to mix everything by hand. I only had a 1/4 cup of maple syrup, but it still was good. Thank you for sharing such a great recipe. I look forward to making this again!

    Reply
    • Erica

      September 3, 2022 at 8:38 pm

      Thanks, Suzanne! Yes, buckwheat flour is great for lightening the crumb 🙂

      Reply
  4. Emily

    September 1, 2022 at 3:36 pm

    5 stars
    I haven’t tried this yet but I’m looking forward to baking it this weekend. I’m going to add chocolate chips and 2 tsp of grated orange peel. I have a recipe that adds these ingredients and it’s fabulous but not gluten free. Can’t wait to see how this turns out!!! I’ll let you know!

    Reply
    • Erica

      September 1, 2022 at 8:22 pm

      Wow, Emily that sounds great. Will have to try that!

      Reply
      • Emily

        September 6, 2022 at 6:38 am

        5 stars
        I made this yesterday and just ate some just now!!! It’s delicious!!! I added the zest of one orange, 1/2 tsp of homemade orange extract, 1/3 cup sugar free chocolate chips (stevia sweetened) and I substituted sugar free maple syrup plus 1 tsp stevia glycerite due to dietary restrictions. I’ll add more stevia next time for a little more sweetness.

        Reply
        • Erica

          September 6, 2022 at 5:24 pm

          wow, Emily, thanks for sharing this. sounds divine!

          Reply
  5. Kim

    July 22, 2022 at 2:06 pm

    I have made your zucchini bread and I cooked it on 350 and wax paper in a loaf pan and I cannot get it done I have cooked it from 330 until 5 o’clock and it still will not cook I thought my stove was out so I just cook the pizza in it though beforehand is it supposed to be like moist and then Harden as it cools what am I doing wrong

    Reply
    • Erica

      July 22, 2022 at 9:31 pm

      I’m guessing you made this recipe, not the zucchini bread without the chocolate. Do you substitute anything?

      Reply
  6. Leah

    June 10, 2022 at 2:43 pm

    5 stars
    This turned out beyond amazing! I am beginner baker and this was so easy. I also used dutched processed cocoa and just substituted baking soda with twice the amount of baking powder & a little ACV for rising. it was PERFECT. Thank you!

    Reply
    • Erica

      June 10, 2022 at 7:27 pm

      Thanks, Leah! So great to hear. Love your technique for replacing the baking soda.

      Reply
  7. Maria Chaves

    November 9, 2021 at 8:58 pm

    I like to use my kitchen scale to weigh my flour for recipes instead of using measuring cups for best results in baking. I have a lot of homemade almond flour as a result of making homemade almond milk. Would you have any idea how much almond flour weighs per cup. Can this recipe be made with homemade almond flour.

    Reply
    • Erica

      November 10, 2021 at 12:20 am

      Yes, take a look at my post on “Baking with Almond Flour” which has the weight equivalent. It will work. Note that this recipe is very forgiving but it does go best with finely ground blanched almond flour.

      Reply
  8. RB

    October 20, 2021 at 8:02 pm

    5 stars
    Fabulous recipe that has become my go to. I have started using a quarter cup of buckwheat flour and a cup of almond flour which seems to make the bread slightly lighter. I also sometimes add shredded coconut. Thanks for sharing this.

    Reply
    • Erica

      October 20, 2021 at 9:54 pm

      Thanks! This is great to hear. I like buckwheat flour but haven’t used it in a while. I was wondering how it would affect the texture.

      Reply
  9. Evelyn Collier

    October 13, 2021 at 11:05 am

    You said in the notes that you can substitute cacao for cocoa, how much and what would the directions be for the substitution?

    Reply
    • Erica

      October 13, 2021 at 11:14 am

      Hi! It’s a 1:1 substitution, so same amount of cacao as cocoa and no other changes. Cheers!

      Reply
  10. E O

    September 20, 2021 at 5:30 am

    My son does not tolerate zucchini, but needs to be gluten or grain free. What can I substitute for zucchini?

    Reply
    • Erica

      September 20, 2021 at 8:04 am

      Yellow squash might work, I haven’t tested anything other than zucchini. Spaghetti squash is another possibility.

      Reply
  11. Karishma

    September 6, 2021 at 9:49 pm

    Hi Erica,
    My daughter was diagnosed with chrons and I am starting to explore the SCD diet. She is also allergic to most tree nuts. So almost all of the baking recipes don’t work for her as she is allergic to almonds. Do you have any recommendations on substituting almond flour with any other flour. Coconut flour could be one option but I am looking for more ideas.
    Thank you!!

    Reply
    • Erica

      September 6, 2021 at 10:44 pm

      Yes, coconut flour is one option, and some recipes that call for nut flours and butters can also be made with seed flour and butter as a substitute. I have several recipes that are sub-friendly, so search on the recipes for cookies, cake, pancakes, and blondies. Best wishes!

      Reply
  12. Ann

    July 23, 2021 at 4:07 pm

    Tried this recipe for a gluten intolerant friend. It sank in the middle after 40 minutes. When I turned it out, the centre bottom was raw. Will try again for 60 minutes. Followed ingredient measurements precisely. May depend on the zucchini?????

    Reply
    • Erica

      July 23, 2021 at 6:15 pm

      Hmmm. It could be the zucchini was too wet, in which case you’ll need to squeeze the moisture out of it before adding it to the batter. I’ve never had that with this recipe, so trying to think what it could be other than the zucchini was very wet. Usually bread and cake fall in center for a few reasons: there’s too much raising agent, the cake tin’s too small, the oven temperature is too high, or it hasn’t been baked long enough.

      Reply
  13. ileana-

    June 2, 2021 at 10:36 am

    5 stars
    Hello, absolutely love this recipe. I make it all the time.
    my bread sinks/drops in the middle while it’s cooling. Any suggestions as to what I did wrong?

    Reply
    • Erica

      June 2, 2021 at 4:53 pm

      There are a few reasons why it drops in the middle: It may not be fully baked in the center but you can put it back in the oven if you discover this as you’re taking it out of the oven. This will just finish baking the cake but won’t fix the sunken cake. Another reason is it rises too fast and then deflates as the air escapes while cooling. Make sure to blend well and possibly reduce the amount of baking soda or don’t whip the batter, just mix with a spoon to avoid adding too much air to the batter before baking.

      Reply
  14. Eliz

    May 10, 2021 at 4:45 pm

    5 stars
    I had only the Dutch process and I substituted baking powder where the recipe called for baking soda. No trouble with rising. I also made cupcakes instead of a loaf.

    Reply
    • Erica

      May 10, 2021 at 9:06 pm

      Thanks! Good to know the Dutch worked and baking powder. Awesome. Cheers!

      Reply
      • Erica

        May 17, 2021 at 8:32 am

        🙂

        Reply
  15. JEB

    February 26, 2021 at 7:27 am

    5 stars
    Yes, the batter is thin and it does turn out more like cake than bread and for this reason, my picky 6 year old will eat it!! He loves this and he does NOT eat veggies!

    Reply
    • Erica

      February 26, 2021 at 8:12 am

      Yes, the zucchini is not detectable at all in this recipe. 🙂

      Reply
  16. Anna

    November 11, 2020 at 11:49 am

    Ummm… are these measurements correct? It’s like a milkshake or thinner and barely fills up 1/4 of the loaf pan. I followed exactly. What’s happening here?

    Reply
    • Erica

      November 11, 2020 at 1:04 pm

      Not sure. Did you check your measurements?

      Reply
  17. Karisma

    August 27, 2020 at 1:19 pm

    Hi Erica! I’ve made this bread a ton of times and I absolutely love this recipe. I was wondering if these can be made as muffins?

    Reply
    • Erica

      August 27, 2020 at 9:08 pm

      Yes! You are a mind reader. Posting it soon.

      Reply
  18. Lynn M Soban

    May 28, 2020 at 3:23 pm

    Can I substitute in cacao instead of cocoa powder?

    Reply
    • Erica

      May 28, 2020 at 6:49 pm

      Yes, it will taste a bit different but it’s subtle.

      Reply
  19. Marilyn

    September 15, 2019 at 2:31 pm

    For “E” who asked about using zuke from freezer. I have used it in almost every rcipe I make with zukes (A LOT!!!).
    For baking, I gently press thawed zuke between 2 dish cloths (can use 2 layers of paper towels but I prefer non-paper products). This removes excess moisture derived from freezing. Don’t press too hard or it loses too much moisture and that can affect recipes that depend on some moisture from the zuke. Best wishes!
    Now I am into the kitchen to bake this choco-zuke bread!

    Reply
    • Erica

      September 15, 2019 at 7:15 pm

      Great tips on zucchini! Thanks for sharing with us 🙂

      Reply
    • Sharene

      August 30, 2021 at 8:06 pm

      I took out my zucchini from freezer that was 3 1/2 cups before freezing and after thawing and draining liquid, it measured at only 1 cup. Now I’m not sure if i need to add more frozen zucchini to equal what the recipe calls for. What would you suggest?

      Reply
      • Erica

        August 30, 2021 at 9:32 pm

        The recipe calls for 1 cup so you should be good 🙂

        Reply
  20. jane donnal

    August 25, 2019 at 12:35 pm

    My first attempt at this recipe is cooling in the kitchen. I can’t wait to try it. Since I can’t eat sugar, I substituted sugarfree maple syrup. OK, so I let it cool for for only 15 minutes, not the prescribed 1 hour. It sliced up nicely and was still a tiny bit warm. I put on a very thin sliver of butter and tasted it. It seemed to need a bit more of sweetness so I sprinkled it with a bit of powdered Xylitol (a natural sugar alcohol that does not raise my blood sugar—it comes granulated like sugar so I put it in my blender to “powder” it)….Delicious, and dessert-like! I may substitute Xylitol for the maple syrup next time as I can’really detect much of a maple syrup flavor. Thanks for a great recipe!

    Reply
    • Erica

      August 25, 2019 at 7:01 pm

      Thank you for sharing what worked for you!

      Reply
  21. Amy Brooke

    August 20, 2019 at 12:10 pm

    Is this suppose to rise? Ive just taken it out of the oven and still flat!!!

    Reply
    • Erica

      August 20, 2019 at 4:55 pm

      Hmmm, never had that problem. Did you add the baking soda?

      Reply
  22. E

    June 7, 2019 at 2:39 pm

    5 stars
    Hi Erica,
    Sounds delicious! I make several loafs with almond flour and look forward to making this one. Have you ever made with frozen shredded Zucchini? I have a garden and freeze it for later use or is fresh always recommended? Thank you in advance for reply.

    Reply
    • Erica

      June 8, 2019 at 12:32 am

      I haven’t so not sure how it will come out. As long as there isn’t too much extra moisture it should be just fine.

      Reply
  23. Jen

    March 22, 2019 at 6:57 pm

    5 stars
    This loaf is delicious! I added a very ripe banana and decresed the maple syrup. I also topped it with some chocolate spread from The Date Lady. Nom nom…

    Reply
    • Erica

      March 23, 2019 at 10:01 am

      Great idea subbing banana! Love the date spread too. Total yum.

      Reply
  24. Linda

    February 28, 2019 at 8:55 pm

    I am on SCD and not allowed cocoa right now but I am hoping to add it eventually. Can you tell me why I shouldn’t use the Dutch processed cocoa? I own organic cocoa that is Dutch processed as someone told me that was the kind to buy. I just would like to know why I shouldn’t use it. Btw, I own your cooking for the scd cookbook and I love it! Your recipes are simple and tasty with normal ingredients and wonderful instructions. Thanks for making a difficult diet a little bit easier. I have Crohns and I really appreciate the help.

    Reply
    • Erica

      March 5, 2019 at 9:36 pm

      Dutch process is neutral due to the processing/washing of the cocoa beans to neutralize it, which prevents it from reacting with the baking soda. So, because it is neutral the loaf doesn’t rise.

      Reply
    • Jaci

      August 9, 2019 at 8:05 am

      Hi Linda! I just had to chime in here. My 9 year old son with Crohns Colitis has been on SCD for 4 years. 15 months into the diet we were able to successfully introduce cocoa!! So, I just wanted to encourage you to keep up the good work on a hard diet – the rewards are worth it! 🙂

      Reply
  25. Shannon

    January 30, 2019 at 4:48 pm

    I was wondering if you have put the chocolate zucchini loaf in freezer. Was wondering about consistency once it’s thawed

    Reply
    • Erica

      January 30, 2019 at 7:10 pm

      Cover/seal the bread well and it should be fine.

      Reply
  26. Trishia Starley

    October 7, 2018 at 5:57 am

    5 stars
    I have been looking for a good recipe for zucchini and chocolate as a bonus. Wow! Loved it. I did tweek it a lil. I did cut back on the almond flour and added coconut flour and flax seed. I had to add an extra egg for the coconut flour. I am going to try putting my protein powder in next time, maybe try a lil chia seed. Thank you. This is a very moist recipe.

    Reply
    • Erica

      October 7, 2018 at 11:40 am

      Thanks for sharing your favorite additions!

      Reply
      • Erika

        September 6, 2019 at 5:32 pm

        Any chance you’ve tried this without the eggs? My daughter is allergic. If I use flaxeggs, wondering what other adjustments I’d need.

        Reply
        • Erica

          September 6, 2019 at 10:29 pm

          Yes, you can probably replace the 2 eggs with 2 chia or 2 flax eggs. No other adjustments are needed. I haven’t tried it with this recipe yet though.

          Reply
  27. Priya

    August 29, 2018 at 2:29 pm

    5 stars
    Tried this recipe out today and I’m in lo(A)ve!!! I did substitute the 3 tablespoons of honey with a tablespoon of Educolorante (contains saccharin and cyclamate). Also didn’t have any apple cider vinegar lying around so subbed it with lime juice. But man oh man is this a keeper of a recipe! Thanks, Erica! 🙂

    Reply
    • Erica

      August 29, 2018 at 10:04 pm

      Thanks, Priya! Just an fyi, this recipe doesn’t call for apple cider vinegar.

      Reply
  28. Amanda

    August 27, 2018 at 4:55 pm

    5 stars
    So. Good. Baked into muffins/cupcakes and topped with cream cheese frosting for hubs’ birthday. I like a not-too-sweet cake to offset sugary frosting, and this fit the bill. Big hit with the whole family and definitely a keeper. Thank you!

    Reply
    • Erica

      August 27, 2018 at 6:14 pm

      Yum! so good to hear 🙂

      Reply
  29. Melissa

    August 21, 2018 at 3:05 pm

    5 stars
    really tasty loaf and easy to make.

    Reply
    • Erica

      August 21, 2018 at 10:48 pm

      Thanks!

      Reply
  30. Debra

    August 12, 2018 at 12:21 pm

    5 stars
    I followed your recipe exactly and then added chocolate chips to the batter. I made them into muffins and got 11. They are so yummy very excited to make a ton more.

    Reply
    • Erica

      August 12, 2018 at 7:22 pm

      Sounds delicious! Wow, 11 muffins. That’s great.

      Reply
  31. Angela

    August 9, 2018 at 4:12 am

    Can I use honey instead of male syrup? If so, how’s much donyou recommend? I’m sugar intolerant but can handle small amounts of honey.

    Reply
    • Erica

      August 9, 2018 at 9:26 pm

      Yes, the same amount of honey can be used. I’m not sure how much you can reduce, that probably depends on you, but try reducing up to 2 tablespoons and see if it’s still sweet enough for you.

      Reply
  32. Tina

    July 25, 2018 at 5:34 pm

    Hi! Just checking, is it really supposed to be 1 Tablespoon of vanilla, or 1 Teaspoon? I used 1 Teaspoon and it turned out wonderfully…I was just curious for next time…have just never heard of using that much vanilla before 🙂 Thanks!

    Reply
    • Erica

      July 25, 2018 at 8:57 pm

      I like a lot of vanilla in this recipe, but if 1 teaspoon worked well for you, then go with it 🙂

      Reply
  33. Amy

    July 22, 2018 at 2:14 pm

    Cool. This looks delicious and appears to be a mini loaf!

    I’m following a Keto eating plan, do you think this would work if I substituted Swerve for the maple syrup? Thank you.

    Reply
    • Erica

      July 22, 2018 at 2:43 pm

      It’s not a mini, more like a medium. I use a 7.5 x 3.5 pan, but a slightly larger works as well. I’ve never used Swerve, so don’t know, sorry.

      Reply
  34. GINGER GAULDIN

    July 3, 2018 at 1:58 pm

    What size loaf pan exactly…or what sizes work for this?
    Why aren’t measurements listed? I followed link for it to find out but your amazon web page won’t load.

    Reply
    • Erica

      July 3, 2018 at 9:46 pm

      I added the size, 7.75 x 3.75 inches. Sorry the link wasn’t working.

      Reply
  35. Deb

    November 14, 2017 at 6:50 am

    Sounds SO good, but 16 g carb when divided into 10 servings is a little steep for me to count as low carb. Too bad, it looks glorious!

    Reply
    • Erica

      November 14, 2017 at 7:14 am

      This is grain-free but isn’t meant to be low carb, and yes, almond flour is a great source of alternative (healthy) carbs.

      Reply
    • Erica

      August 27, 2020 at 2:09 pm

      You can use sugar-free maple syrup to lower the carb count further 🙂

      Reply
  36. Stephanie

    August 9, 2017 at 8:46 am

    5 stars
    I have been making the bread non stop with the over supply of fresh garden zucchini we’ve been getting! My kids love this bread! I’ve been subbing in up to 1/2 cup of einkorn flour for part of the flour mixture and it is a delicious consistency. 🙂 if there’s any ancient grain lovers out there. Thanks for all your awesome delicious recipes!

    Reply
    • Erica

      August 9, 2017 at 9:09 am

      Yes, I’ve used Einkorn as well for waffles. It is wonderful! Most folks reading here avoid grain, but thank you for your tip 🙂

      Reply
    • Janissa

      September 26, 2019 at 11:08 am

      Would masa flour work as well as einkorn flour?
      Our family mainly stays wheat free; however almond meal can get a bit familiar in the mouth at times.
      So I would like to use corn flour in the mix, do you think that would work?

      Reply
      • Erica

        September 26, 2019 at 6:35 pm

        I haven’t tried these flours but they might work.

        Reply
  37. Ruth Hirsch

    July 24, 2017 at 7:05 am

    Wait wait….. sounds yum…

    except,

    1/4 cup could not possibly be 74 ounces!

    Reply
    • Erica

      July 24, 2017 at 7:52 am

      Thanks for catching that! It’s milliliters (ml), not ounces. 🙂

      Reply
      • Wendy Smith

        February 17, 2019 at 8:25 am

        What are the calories?

        Reply
        • Mindy

          July 28, 2019 at 10:32 am

          5 stars
          Very delicious! Everyone loved it. Someone asked about the calorie count. I didn’t see it listed anywhere. Would you happen to know that info?

          Reply
          • Erica

            July 28, 2019 at 12:46 pm

            Added it to the recipe in the headnotes.

            Reply
            • Mindy

              July 28, 2019 at 2:04 pm

              Thank you!

              Reply
      • Rosemaey

        July 14, 2019 at 12:25 pm

        5 stars
        Do you have nutritional information for this recipe?

        Reply
        • Erica

          March 22, 2020 at 7:05 pm

          It’s there now 🙂 New recipe plugin has it all!

          Reply

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One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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