Zucchini Chocolate Bread

 In Breads and Pastry, Recipes
Serves: 2
  • ¾ cup finely grated zucchini
  • ½ cup spelt flour
  • ¼ cup oat flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • A few sprinkles Himalayan/sea salt
  • 1 tablespoon dark cocoa powder (I used Hershey’s special dark)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 3 tablespoons coconut sugar
  • ¼ cup white grape juice
  • 1 tablespoon almond milk
  • 1 tablespoon ground flaxseed
  • ¼ teaspoon apple cider vinegar
  • 3 tablespoons extra light olive oil
  • 1 tablespoons refined coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon molasses
  • 1 tablespoon tapioca starch
  1. Preheat oven to 350°F (176°C).
  2. Use a grater to grate one or two zucchini until you end up with ¾ cup of very finely grated zucchini mash. If you’re using a food processor, be sure that there are no big pieces, as big pieces will show in the bread.
  3. Add the grated zucchini in a large bowl, along with all the other ingredients and stir with a spoon until everything is well blended and mixed.
  4. Spray some non-stick cooking oil on a mini bread loaf tray and spoon the mixture into it.
  5. Bake in the oven for about an hour, then do the toothpick test by pricking a toothpick or sharp object like that into the middle. If it comes out clean with a few crumbs, then it’s ready. Otherwise, bake for a little longer and try the test again.


Recipe HERE

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