Tis the season for lots and lots of ZUCCHINI! This is my favourite time of year because I LOVE zucchini. It is hands down one of my favourite vegetables. I love zoodles, eating zucchini in salads, smoothies, grilling it, and – as this recipe demonstrates- even baking with it!
I don’t know who invented baking with zucchini, but they deserve a medal. If I could meet them, I would give them a giant hug. Zucchini in baked goods is genius! Baking with zucchini is probably my favourite way to enjoy zucchini because you all know I have a major sweet tooth. BUT you don’t have to feel guilty about eating a sweet treat when zucchini is involved because you are eating a vegetable!
This simple and nutrient-dense recipe has become a total staple in our house – mainly because my picky toddler inherited his mama’s sweet tooth (but still needs to eat some damn vegetables) and because the only things that have managed to survive this summer in my garden are zucchini and tomatoes – and chocolate tomato loaf would be gross.
So put your summer zucchinis to good use this weekend and make a loaf that is literally the perfect combo of treat for both your taste buds and your bod.
The Natural Blonde
Chocolate Zucchini Loaf
- ½ cup oat flour
- ½ cup fava bean flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 2 large eggs, at room temperature (can also sub flax eggs for vegan version)
- ½ cup coconut oil, melted
- ½ cup unsweetened applesauce
- ⅔ cup coconut sugar (can also sub xylitol for sugar-free version)
- 1 tsp. pure vanilla extract
- 1½ cups packed shredded zucchini
- 1 cup 70% chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with coconut oil (I also line the middle of the pan with a strip of parchment paper for easy removal).
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted oil, applesauce, vanilla extract, and coconut sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter in an airtight container for up to 4 days. This bread also freezes well in an airtight container or ziplock for up to a month.