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About This Recipe
One of my eternal food goals is to get more veggies into my day.
High soluble and insoluble fibre content, anti-oxidants, phytochemicals…the list of benefits is infinite.
I love sneaking a serve of veggies into sweet foods, especially when they are unnoticeable.
This Double Chocolate Zucchini Bread is just that - perfectly moist yet fluffy, with chunks of melty dark chocolate and undetectable zucchini.
Satisfy your conscience with a serve of greens while meeting your daily chocolate cravings at the same time.
Man, I love multi-tasking!
This Double Chocolate Zucchini Bread is honestly so delicious I have made and remade it 4 times in the past 3 weeks – it sure disappears quick!
There is currently a 5th loaf baking in my oven which will accompany me to uni tomorrow morning to share with some very lucky friends.
Here’s to multi-tasking!
How To Make This Recipe
Double Chocolate Zucchini Bread (Gf, Df, Vg)
Ingredients
- 1 cup raw almonds (or 1.5 cups almond meal)
- 1 cup rolled oats (Gf if needed)
- 2 Tbsp. tahini
- 1.5 Tbsp. coconut oil
- 2 Tbsp. almond milk
- 1/2 cup cacao powder
- pinch salt
- 1 organic egg or 1 flax egg
- 1.5 cups raw, grated zucchini (excess liquid squeezed out)
- 1/3 cup maple syrup (or your favourite sweetener)
- 1/2 cup buckwheat or brown rice flour
- 2 tsp. baking powder
- 3/4 cup dark chocolate, broken into small chunks
Takes ,serves 8.
Instructions
- Preheat oven to 180°C (350°F) and grease a medium sized loaf tin with a little oil
- Add raw almonds and oats to a high power food processor or blender and process until finely ground and resembling flour
- Add almond/oat flour to a large bowl and set aside
- In the same food processor, add tahini, coconut oil, almond milk, cacao and salt and blend until well mixed
- Add chocolate mixture, egg/flax egg, zucchini, maple, flour and baking powder to the bowl and mix until well combined
- Gently mix through the chocoalte pieces
- Pour batter into prepared loaf tin and bake for 35-40 minutes until risen and the loaf springs back when you press lightly
- Remove from the tin and allow to cool slightly before slicing (this will prevent it crumbling). Cut chunky slices and enjoy warm for melted chocoalte goodness, or cooled for crunchy chocolate pieces. Stores well in the fridge for up to 5 days
3 Comments
I altered this recipe by soaking a bit less than a quarter cup of prunes in boiling water and using that with 1/4 rice malt syrup instead of maple syrup. I blended it along with the egg, tahini and oil and skipped the milk using the water the prunes was soaking in. I skipped the choc chips because I wanted to turn this into breakfast muffins and baked it for 25 minutes. The end result was delicious and moist without being too sweet. Chocolate and prunes are a match made in heaven. Loved the tahini as well. This recipe is a keeper.
Reply to Lyf
Hi Lyf,
This sounds absolutely incredible! I love the idea of using prunes in this recipe – that combination with chocolate would be so delicious!
So glad to hear you had such great results with this recipe :)
Tamika.
Reply to Tamika Woods
I’ve made it three times now but the last time I only blended it with 1/4 cup of prunes. To compensate for the lack of maple syrup I never squeeze any of the liquid from the zuchinni. Next time I will an extra egg because it’s on the crumbly side. Love this and the recipes you come up, they are so creative.
Reply to Lyf
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