Chocolate zucchini bread
Moist and chocolatey zucchini bread that’s easy to make and a great way to sneak in veggies. Kid-friendly and perfect for lunchboxes or snacks.
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Servings: 12
Calories: 175kcal
Ingredients
- 1 cup wholemeal self-raising flour
- ¼ cup raw cacao
- ½ teaspoon ground cinnamon
- 100 g 3.5oz coconut oil
- ¼ cup coconut sugar
- ½ cup brown sugar
- 1 teaspoon finely chopped orange zest
- 2 free range eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 cup grated zucchini about 3 zucchinis
- Dark chocolate for drizzling
Instructions
- Preheat the oven to 180C (390F) fan-forced and grease and line a loaf tin with baking paper so that it extends over the long sides.
- In one bowl, combine the flour, cacao and cinnamon.
- In the bowl of an electric mixer, stir together the coconut oil, sugars and orange zest until light in colour.
- Add the eggs one at a time, mixing between then mix in the vanilla.
- Take the bowl off the stand and use a spatula to fold the remaining ingredients and the flour mixture into the batter.
- Spread the batter into the tin and bake for 30-45 minute or until a cake tester inserted in the middle comes out clean.
- Leave the loaf to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- When the loaf is cool, melt the chocolate and drizzle over the top.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
