A great sweet snack with hidden vegetables you can't taste. The courgette/zucchini just gives a nice texture and moisture to the bread, as well as additional nutritional value to it. If you have a nut allergy, you can omit the almond flour and add different toppings instead of chocolate chips, such as almonds or walnuts. I recommend consuming this bread within 2 days. If you want to keep it for longer (3-4 days), place it in the fridge to avoid it getting mouldy. The bread works really well with any nut/seed butter on top or just plain butter.
Chocolate zucchini bread
Serves: 12 slices Prep time: 10 mins Cook time: 50 mins
Ingredients:
1 large courgette (this was 1 + 3/4 cup for me)
2 eggs
1 tsp vanilla extract
1 cup coconut sugar
1/4 cup coconut or rapeseed oil
2 tbsp milk (I used oat milk)
1/4 cup cocoa powder
1 + 1/3 cup gluten-free flour blend (I used Doves farm)
4 tbsp almond flour (Omit if you have a nut allergy, the bread will still be good)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 cup chocolate chips for the top (optional)
Instructions:
Preheat the oven to 180 degrees and line a loaf tin with baking paper.
Using a box grater, grate the courgette/zucchini, squeeze out the moisture with your hands and set it aside.
In a large bowl, whisk the eggs with vanilla extract, coconut sugar, oil, and milk.
Add the cocoa powder to the wet ingredients, stir well, add the grated courgette, and mix again.
Add the GF flour blend, almond flour, baking powder, baking soda, and xanthan gum to the batter and combine well.
Transfer the batter to the loaf pan and sprinkle over the tip some chocolate chips or chopped dark chocolate.
Bake the loaf for 50 mins, but make sure you check with a toothpick or fork if your bread is ready. The fork/toothpick should come out clean.
Let it cool completely before slicing it.
