Chocolate Zucchini Bread

Chocolate Zucchini Bread

  • Serves: 1 loaf
  • Prep Time: 00:20
  • Cooking Time: 01:00
Print

A nut-free paleo Chocolate Zucchini Bread that contains no high carb flours, which makes for a very satisfying snack. Perfect for school lunch-boxes. No one will even know they are eating vegetable and fruit in their slice of chocolate cake. Zucchini contains flavonoids which fight free radicals in the body and they are an excellent source of potassium and vitamin C. Keep your zucchini skins on as they are very high in fibre.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 Lge egg(s)
  • 1 med banana(s), broken in half
  • 1/2 cup coconut cream, or yoghurt
  • 1/2 cup honey (unprocessed), or to taste
  • 1 Tbsp vanilla extract (organic)
  • 1 tsp apple cider vinegar
  • 3/4 cup golden flaxseed (fine ground), (finely ground)
  • 1/3 cup coconut flour
  • 1/2 cup cacao raw powder
  • 2 tsp cinnamon
  • 1 1/4 tsp baking soda (bicarb)
  • 1/3 tsp pink Himalayan salt
  • 1 1/2 cups grated unpeeled zucchini, liquid squeezed out

Directions

Preheat oven to 160c. Line the base and sides of a medium size loaf tin with baking paper.

To a food processor add eggs, banana, coconut cream, honey, vanilla and apple cider vinegar. Blend for 8 seconds. Scrape down sides.

Add flaxseed, coconut flour, cacao, cinnamon, baking soda and salt. Blend for 15 seconds to combine well. Scrape down sides.

Use a few sheets of paper towel to squeeze the excess liquid out of the grated zucchini. Add the zucchini and blend for a further 12 - 15 seconds, there shouldn't be any zucchini shreds visible.

Scoop into the prepared tin and use a spatula to smooth the top (if the flaxseed has absorbed a lot of the moisture, dampen the spatular with water to help smooth over the top).

Bake for 60 minutes or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes, remove by lifting the baking paper and finish cooling on a wire rack.

Best kept in an airtight container. When stored in the fridge it will keep for up to 8 days. Also suitable to freeze (slice first and place a small piece of baking paper between each slice).

egg(s)

I have used large free range or organic eggs from a 70g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

banana(s)

In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

golden flaxseed (fine ground)

Golden flaxseed meal is ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

coconut flour

This flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is an excellent source of dietary fiber and protein. It's a good grain-free alternative but does require a larger amount of liquid than normal when baking. When replacing in a recipe that calls for wheat flour, use this guide; 1 cup of wheat flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I have used Organic Coconut Flour from 'Let's Do Organic', I like its finer texture (I purchase from iherb.com).

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

zucchini

A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.

} }