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Recipes | 28 by Sam Wood
founder, IQS
 

Chocolate Zucchini Bread

By The Ultimate Chocolate Cookbook

I Quit Sugar: Chocolate Zucchini Loaf by Chocolate Cookbook
  • 12 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar: Chocolate Zucchini Loaf by Chocolate Cookbook

We're sharing our fudgy Chocolate Zucchini Loaf today. It is filled with some fructose-free sweetness and about 3 zucchinis, that you won't even notice. Who would have thought you could sneak green veggies into a cake?!  

Servings: 12
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • coconut oil, butter or ghee for greasing.
  • 550 g zucchini, grated.
  • 1 1/2 cup all-purpose gluten-free plain flour.
  • 1/2 cup almond meal.
  • 1/3 cup raw cacao powder.
  • 1/2 teaspoon baking soda.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon salt.
  • 1 teaspoon cinnamon.
  • 1/2 cup rice malt syrup.
  • 2 eggs.
  • 150 g unsalted butter, softened.
  • 1 teaspoon vanilla powder.
  • cacao nibs and chia seeds, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 9x5" loaf tin.

2. Place grated zucchini in a sieve or colander and sprinkle with a pinch of salt. Allow to sit for five minutes then squeeze excess water out.

3. Meanwhile, melt the butter and rice malt syrup on a medium heat. Allow to cool for five minutes.

4. Combine eggs with the butter/syrup mixture.

5. Thoroughly mix together flours, raw cacao, baking soda, baking powder, salt, and cinnamon in a large bowl until combined.

6. Combine the wet mixture with the shredded zucchini. Slowly add the dry ingredients to the wet.

7. Pour mixture into greased loaf tin and smooth out top. Sprinkle cacao nibs and chia seeds on top if desired.

8. Bake in the oven for 50-60 minutes at 180ºC/350ºF/Gas Mark 4, or until skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for five minutes before transferring out of the pan to a wire rack.


Note

A note on gluten-free flour: This recipes uses all-purpose gluten-free flour which is a store-bought blend of maize starch, tapioca flour and rice flour. This flour can't be substituted for other singular flours like coconut flour, rice flour or almond meal. Doing so will change the texture of the bread.

A note on sweetness: This recipe may not be sweet enough for all palates. We recommend taste testing the batter before baking, adding a little more sweetener if needed.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

We're sharing our fudgy Chocolate Zucchini Loaf today. It is filled with some fructose-free sweetness and about 3 zucchinis, that you won't even notice. Who would have thought you could sneak green veggies into a cake?!

Ingredients

  • coconut oil, butter or ghee for greasing.
  • 550 g zucchini, grated.
  • 1 1/2 cup all-purpose gluten-free plain flour.
  • 1/2 cup almond meal.
  • 1/3 cup raw cacao powder.
  • 1/2 teaspoon baking soda.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon salt.
  • 1 teaspoon cinnamon.
  • 1/2 cup rice malt syrup.
  • 2 eggs.
  • 150 g unsalted butter, softened.
  • 1 teaspoon vanilla powder.
  • cacao nibs and chia seeds, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 9x5" loaf tin.

2. Place grated zucchini in a sieve or colander and sprinkle with a pinch of salt. Allow to sit for five minutes then squeeze excess water out.

3. Meanwhile, melt the butter and rice malt syrup on a medium heat. Allow to cool for five minutes.

4. Combine eggs with the butter/syrup mixture.

5. Thoroughly mix together flours, raw cacao, baking soda, baking powder, salt, and cinnamon in a large bowl until combined.

6. Combine the wet mixture with the shredded zucchini. Slowly add the dry ingredients to the wet.

7. Pour mixture into greased loaf tin and smooth out top. Sprinkle cacao nibs and chia seeds on top if desired.

8. Bake in the oven for 50-60 minutes at 180ºC/350ºF/Gas Mark 4, or until skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for five minutes before transferring out of the pan to a wire rack.

Note

A note on gluten-free flour: This recipes uses all-purpose gluten-free flour which is a store-bought blend of maize starch, tapioca flour and rice flour. This flour can't be substituted for other singular flours like coconut flour, rice flour or almond meal. Doing so will change the texture of the bread.

A note on sweetness: This recipe may not be sweet enough for all palates. We recommend taste testing the batter before baking, adding a little more sweetener if needed.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.