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Double chocolate zucchini bread

Double chocolate zucchini bread

Double chocolate zucchini bread is the best way to use the summer’s produce in my opinion. Banana bread may be “in” right now but this lush loaf is certainly my bae…Apart from lockdown, social distancing, and what not summer is not canceled, neither is cake, or chocolate…Whatever your situation may be, I am here to tell you, that this loaf is a must-make!

Double chocolate zucchini bread is the best way to use the summer’s produce in my opinion. Banana bread may be “in” right now but this lush loaf is certainly my bae…Apart from lockdown, social distancing, and what not summer is not canceled, neither is cake, or chocolate…Whatever your situation may be, I am here to tell you, that this loaf is a must-make!

Recipe

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Prep Time
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min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Double chocolate zucchini bread

Double chocolate zucchini bread

Ingredients 

  • 1 cup Spelt flour or flour of choice
  • 1/4 cup almond flour
  • 1/2 cup coconut sugar
  • 1/3 cup cacao powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 flax eggs (soak 1/4 cup flax seed flour in 3 tbsp of water) see notes
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1 cup finely grated zucchini
  • 1 tbsp apple cider vinegar
  • 3/4 cup plant-based milk
  • 1/2 -3/4 cup vegan chocolate chips or 90-99% dark chocolate

Method

  1. Preheat oven to 175 degrees Celcius. 
  2. Mix the flour, almond flour, coconut sugar, cacao powder, baking soda, baking powder, and salt together and set aside. 
  3. Mix the flax egg and leave to thicken up for 5 minutes then mix with the grated zucchini, olive oil, plant-based milk, vanilla extract, and apple cider vinegar. 
  4. Fold the wet into the dry and then gradually fold in the chocolate chips, leave some to sprinkle on top. 
  5. Pour the bread batter into a pre-smeared bread tin of choice and sprinkle more chocolate chips on top. 
  6. Place in the preheated oven and bake for 30-35 minutes until cooked through. 

Notes:

  • This loaf is best eaten within a day or two of making, otherwise, slice and freeze slices and remove from the freezer to be enjoyed whenever you like.
  • The almond flour can be replaced with coconut flour.
  • Best to sub the spelt flour with half whole wheat or plain white flour.
  • To make flax seed flour, simply blitz up flax seeds in a blender until fine.

Hope you love this gorgeous loaf, I know there are so many versions, but I feel the olive oil and almond flour makes a great impact on the “cakey” taste and dessertlike taste.

Have a great weekend**

M*

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