So were deep into summer and it was hot AF outside when I made this, but I would do it again just to have another slice. Usually, when it comes to summer desserts, I am all about keeping things cool and un-baked. But, when I had some zucchini from the market, I just had to try it in a loaf instead. I had been seeing zucchini baked into things for a while but never tried myself. Well, I sure am glad I changed all that and made this healthy chocolate zucchini bread.
When things just go right…
Because I am me, I also knew that I wanted to make this into a chocolate loaf. And I also wanted to transform this loaf into something more like a cake with a delicious frosting. Truth, I haven’t had much luck in the frosting department before. So I was extremely happy when this one turned out so good and it was pretty much made on a whim. Don’t you just love it when the (baking) stars align like that?
My happy place
Honestly, how is it already August though? Since I was on vacation for nearly two weeks, the summer has really seemed to pick up speed and I really just want it to slow the eff down. Although I love fall weather and all things pumpkin, I also really love summer and all things fresh. I went to a new farmers market on the weekend and I was in my element. Seriously, it is my most favourite way to start my Saturday. The vibes, the friendly people, the food… all of it. I just eat it up (literally and figuratively). This weekend, I picked up some items that I don’t normally buy, like fennel. I sliced it super thin and had it in a salad and it was just perfect. Sometimes, changing things up makes the biggest difference. If you find yourself at a market sometime soon (or just at the grocery store) I encourage you to try something new. It can be a lot of fun.
Zucchini in your smoothie…what?!
For this recipe, I only use 1 cup of shredded (raw) zucchini, so I had some leftover. I used it the next day in my smoothie to amp up the veggies content and you really don’t even know its in there. You can freeze it so it makes things extra cold and creamy, or just use it from the fridge (like I did). I do love my smoothies and adding zucchini was perfect.
For all of my smoothies, I like to ensure that I have some kind of green or veg in it. If you don’t like kale, try adding in other veggies like zucchini, cauliflower (I use frozen), carrots, beets or sprouts. But for optimal blood sugar balancing, I always recommend using some kind of veg in there. You can read more about why it is so important to balance your blood sugar here. It is more important than you think and not just for those dealing with diabetes or low blood sugar. It is something that everyone can benefit from, 1000%.
Healthy chocolate zucchini bread for all
Alright, let’s get to the recipe shall we? So even if it is hot AF where you are, this is worth turning your oven on for. I think you could try replacing the egg with a flax egg if you can’t have eggs. To do that, use 1 tbsp ground flax seeds and 3 tbsp of water. Mix that up first in a small bowl and let it sit for a few minutes so it gels up.
I was inspired by the lovely, Ambitious Kitchen and adapted her original recipe for the zucchini loaf.
- For the loaf:
- 1 cup zucchini (shredded and drained)
- 1 egg
- 1/2 cup dairy free milk (I used Silk brand- cashew)
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1 tsp. raw apple cider vinegar
- 1 cup gluten free oat flour (oats ground into a fine flour)
- 1 tsp baking soda
- 1 tbsp. chia seeds
- 1/3 cup raw cacao powder
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
- 1/2 cup coconut butter (I used homemade)
- 1/2 cup coconut oil (not melted)
- 2-3 tbsp. maple syrup
- 3 tbsp. raw cacao powder
- pinch of sea salt
- Preheat your oven to 350.
- Line a pan with coconut oil and then parchment paper so it sticks to the pan. Use a 8 x 4 inch loaf pan.
- Shred 1 cup zucchini and use a cheesecloth to drain excess liquid.
- Combine the wet ingredients into a large bowl and mix well (zucchini, egg, milk, almond butter, maple syrup and ACV).
- Add in the dry ingredients (oat flour, baking soda, chia seeds, cacao powder and sea salt) and mix well.
- Fold in the chocolate chips and give a quick stir.
- Bake for 45-50 minutes, until a toothpick inserted comes out nearly clean.
- Let it cool in the pan for about 10-15 minutes, then remove and cool on a cooling rack until completely cooled, before frosting.
- Combine all ingredients into a food processor and blend until combined and smooth.
- You can store in the fridge, it will harden.
- When you are ready to frost, just re-blend in your food processor until it softens again.
- Frost using a butter knife and then top with extra chocolate chips, or nuts.