Chocolate zucchini bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 1 large zucchini (or two small) grated
  • ½ cup all-purpose flour
  • ½ cup spelt flour (or you can use all-purpose instead if you prefer)
  • 2 tbsp raw cacao powder
  • 1 baking powder sachet (2 tsp)
  • ½ cup melted coconut oil
  • ½ cup maple or agave syrup
  • pinch of salt
  • 2 eggs
  • ½ cup oat (or other) milk
  • 1 tsp vanilla extract
  • 100 g dark chocolate
  • optional: dark chocolate chips for topping and / or melted dark chocolate fro drizzling once baked
  • Note: 1 cup = 250 ml
Preparation
  1. Preheat oven to 180 C (350 F). Grease a bread baking pan with a bit of oil or use the silicone one that doesn't require greasing.
  2. Grate zucchini and drain the excess water using a kitchen towel.
  3. In a large mixing bowl combine flour, cacao powder, baking powder and salt.
  4. In another bowl combine melted coconut oil, maple syrup, eggs, milk and vanilla.
  5. Add grated zucchini to the wet ingredients and stir to combine.
  6. Add all the wet ingredients to dry ones and stir using a wooden spoon.
  7. Melt 100 g of dark chocolate on the steam and once melted add to the mixture and stir.
  8. Pour the mixture into the prepared bread baking pan and sprinkle some chocolate chips on top (optional).
  9. Bake for 50 minutes or until tester comes out clean. I suggest that after 30 min of baking you cover the bread with a baking paper so that it doesn't burn on top.
  10. Let it cool before removing form the baking pan and enjoy it still warm or when it's cooled.
  11. You can drizzle it with some melted chocolate once it's baked.
  12. Keep in the fridge.
Recipe by Travelling oven at https://www.travellingoven.com/2015/09/chocolate-zucchini-bread/