Choc Zucchini Loaf
So this is a very cheeky loaf, it is delicious but also nutritious, with zucchini being one of the main ingredients. I know you are probably very unsure about the pairing of chocolate and zucchini, but trust me it really does work. To be honest you can’t taste the zucchini, but it does provide a lot of moisture to the loaf.
This loaf is perfect for the school lunchbox, it is nut-free and freezes really well. It is extremely versatile, I have toasted it, made it into muffins and topped it with banana and nut butter or cream cheese and honey for a snack. Alternative flours can be used to make this loaf. I have tried oat flour and also spelt flour, which was my favourite. However, the featured photos are made with buckwheat flour for my gluten-free friends, which makes a denser loaf with an earthier flavour. So, when choosing a flour, consider your audience, kids may ‘buck’ a little at the buckwheat flour.
This loaf is made with clean ingredients and only sweetened with maple syrup and a little bit of dark chocolate if you choose to add it. If you are like me, and always seem to have excess zucchinis, this is the recipe for you.
SERVES: 8-10
PREP: 20 MINS
COOK TIME: 40 MINS
INGREDIENTS LIST:
1 ½ cups grated zucchini (approximately 1 ½ medium zucchinis)
2 organic eggs
1 ¾ cup Bob’s Red Mill buckwheat flour (spelt flour or oat flour can be used also for a wheat-free not gluten-free option)
1 tsp. Bob’s Red Mill baking powder
1 tsp. Bob’s Red Mill baking soda
1 block (80g) Pico super dark chocolate, broken into small pieces (or any type of chocolate or chocolate buttons)
1/3 cup Loving Earth cacao powder
½ cup OWN coconut oil, melted
½ tsp. salt
1 tsp. Very Vanilla vanilla extract
½ cup Absolute Organic maple syrup
Dairy-Free
Gluten-Free
Nut-free
PROMOTIONAL PRODUCTS USED:
Organic Zucchinis
Loving Earth Cacao Powder
Pico chocolate – super dark
Bob’s Red Mill Flour
DIRECTIONS:
Preheat oven to 180C. Line a loaf tin with baking paper or grease well.
Into a medium bowl sift flour, baking powder, baking soda and cacao powder. Add salt and whisk together.
In a large bowl whisk together coconut oil, eggs, maple syrup and vanilla extract. Add in zucchini and gently stir with a wooden spoon. Then add flour mixture and gently stir until just combined.
Pour mixture into prepared tin and sprinkle chocolate pieces on top. Gently push chocolate pieces into the mixture.
Bake in oven for approximately 40 minutes or when a skewer is inserted and comes out clean. Let cool in pan for 5-10 minutes before placing on a cooling rack.
