Zucchini Chocolate Bread

Wow, zucchini in bread is like one amazing thing you wouldn’t have even expected!
Ever wanted a super moist bread, and also a reason to eat your veggies in a form of a dessert where you can’t even tell it’s there? This is it! You cannot taste the zucchini at all, so please don’t make this thinking you’re making vegetable bread, because this is like any other cake/bread/muffin, it’s deliciously SINFULLY GOOD, yet it’s pretty much healthy! (Given that you don’t eat too much at once.)

So with the zucchini, be sure you use a grater because if you use a blender/food processor, some pieces come out big and it will show in the bread when it’s baked. If you can chop them into very small pieces hardly see-able, then they will be well hidden in the bread.

Be aware that the toothpick test may be a little tricky because you may insert it and it comes out clean, but in reality it still needs a few minutes. So what I suggest is to cut a piece of the bread, taste it and then decide.
You can add one more tablespoon of oil (coconut or olive) if you like it more buttery and rich. If you prefer it sweeter, you may want to add a little more coconut sugar.

Zucchini Chocolate Bread
3/4 cup finely grated zucchini
1/2 cup spelt flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A few sprinkles Himalayan/sea salt
1 tablespoon dark cocoa powder (I used Hershey’s special dark)
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons coconut sugar
1/4 cup white grape juice
1 tablespoon almond milk
1 tablespoon ground flaxseed
1/4 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
Preheat oven to 350°F (176°C).
Use a grater to grate one or two zucchini until you end up with 3/4 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.
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.

Spray some non-stick cooking oil on a mini bread loaf tray and spoon the mixture into it.
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.

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Zucchini Chocolate Bread

Serves: 2

 

Ingredients

• 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

Instructions

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.