Breakfast, Cakes, Cookies & Muffins, Food
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Chocolate Zucchini Bread

chocolate zucchini bread

As I maybe have already mentioned I am not a kind of low carb girl. But as someone who is really interested in all kind food I have heard of those low carb flours which are made from nuts like (de-oiled) almond or coconut flour. And as a food blogger who is naturally curious and always happy to try out new things I have to buy some (okay it is a little more than “some”… actuatally I bought 1 kg!!!) coconut flour. Amittedly I have already heard baking with coconut flour requires a lot liquids. But I was still surprised how much liquids coconut flour absorbs. So if you experiment with coconut flour it’s can be very recommandable to allow the batter to rest for about 5-10 minutes, then you can see if your batter needs more liquid or not (the batter should have the same texture as you know from “normal” batter).

chocolate zucchini bread

Please don’t worry about this recipe, which seems to have a lot of wet ingredients like apple sauce and zucchini (which contains naturally much water). The chocolate zucchini bread need that to turn out that wonderfully moist and fudgy. I served the the zucchini bread with plenty of fruits, plain yoghurt and a sauce what is made of overnight soaked dates, almond butter and maple syrup. Enjoy!!!

chocolate zucchini bread

Chocolate Zucchini Bread
 
12-15 servings
Ingredients
  • 1 Egg
  • 200 g zucchini, grated
  • 200 g buttermilk
  • 150 g apple sauce
  • 100 g sugar of your choice (coconut, raw cane or sugar substitute xylitol)
  • 65 g coconut flour
  • 65 g whole spelt flour
  • 45 g cacao
  • 40 g butter, melted
  • 30 g dark chocolate chips
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt
Instructions
  1. Preheat oven to 180° C.
  2. Whisk cacao, baking powder, baking soda, salt, coconut and whole spelt flour.
  3. Whisk egg, buttermilk, melted butter, apple sauce and sugar until the sugar is disolved.
  4. Pour the wet ingredients to the dry and stir until combined.
  5. Fold in the grated zucchini and chcocolate chips und let the batter rest for about 5-10 minutes.
  6. Line a loaf pan with baking paper and spoon in the batter into it.
  7. Bake for about 60-65 minutes. Make the toothpick test!
  8. Let cool down for about 20 minutes and remove from the pan.

chocolate zucchini bread

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2 Comments

  1. As soon as I saw you posted this on instagram, I had to come here to check out the recipe! It looks so good! I’ve bever tried baking with coconut flour yet and mostly use spelt or whole wheat but I think I should give it a try!

    • Viet-Huong | My blue teacup says

      Hi Lili!
      I really happy to have you here 😉 Thank you so much!!!
      Coconut flour is completely different to grain flour. But yeah, you should give it a try – there are so many benefits of coconut flour.
      Have a lovely day my dear :-*

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