In the summer, I received a huge zucchini from a friend of mine.
Zucchini is so versatile, I have tried all kind of zucchini recipes such as zucchini wedges, zucchini chips, grilled zucchini, zucchini patties. I also love baking with zucchini because it not only adds moisture to muffins, cookies and loafs, but it also boosts the nutritional profile of any baked snack, adding a healthy dose of Vitamin A, Potassium, Folate and antioxidants.
Make sure you have thoroughly dried zucchini to keep it from being too wet/watery in the finished bread. I use paper towel and squeeze the water out from the grated zucchini. Do’t squeeze out all the liquid as some is needed for the bread.
Enjoy !!
Recipe adapted from Chelsea’s Messy Apron
Super Tasty Zucchini Chocolate Bread
Ingredients
- 1/2 cup plain greek yogurt
- 2 tbsp honey
- 1/2 cup brown sugar
- 1/3 + 3/4 cup Dark Chocolate Chips, separated*
- 1/3 cup coconut oil, melted
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup oat flour (blended oats)
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup whole wheat flour
- heaping 3/4 cup lightly packed finely grated zucchini
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 350C. Lightly grease and flour one loaf pan. (I use an 8 and 1/2 by 4 and 1/2 inch pan).
- In a bowl, stir together the Greek yogurt, honey, and brown sugar.
- In another small bowl place 1/3 cup chocolate chips. Melt the coconut oil and measure the oil AFTER being melted. Pour the coconut oil over the chocolate chips and stir until melted. Pop in the microwave for 15 seconds if needed until the mixture is smooth. Allow to slightly cool and then add to the Greek yogurt mixture.
- Add in an egg and the vanilla extract.
- In a separate bowl, stir together the oat flour (measured AFTER blending. I used regular rolled oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), cocoa powder, baking soda, baking powder, salt, and cornstarch.
- Add in the white or whole wheat flour. Add in the remaining 3/4 cup chocolate chips. Stir the dry ingredients together.
- Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread or a sunk in center.
- Stir in the grated zucchini.
- Pour the mixture into the prepared pan and top with more chocolate chips if desired.
- Bake for 45-55 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides. Barely under-cooking the bread will yield a softer and slightly denser bread.
- If needed tent some tin foil over the top to keep the top from over-cooking.
- Allow to completely cool before cutting into the bread. Cut with a sharp knife.
- Cover and enjoy within 3 days or freeze up to one month.
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