Chocolate Zucchini Bread
It seemed, just a few short months ago, like every talk show and social media strand had a story about recipes that would help you sneak vegetables into your kids' favorite foods. Ha! Ha! little person--gotcha--you've just ingested the equivalent of a healthy salad alongside your fishstix and tater tots. Here's the cool thing about this chocolate zucchini bread recipe from Curry Girls Kitchen--you won't need to sneak anything past anyone--they'll be clamoring for it. SO go ahead, practice kitchen transparency and tell them it's got good stuff in it, then dare them not to love it...
Dry Ingredients: Mix together well, and set aside.
- 1 Cup Flour (gluten-free will work, too)
- ½ Cup Cocoa (If you have cocoa powder, that works too)
- ¼ Cup Coconut flour (for high altitude)
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
Wet Ingredients: Blend together well in a large bowl.
- ½ Cup applesauce
- 1 extra large egg or 2 small eggs
- ½ Cup brown sugar or coconut sugar
½ Cup Cane sugar
1 tsp vanilla
Pre-heat oven to 350.
Grease loaf pan with coconut oil, ghee, or butter.
Mix together all dry ingredients. Blend together all wet ingredients. Slowly add dry to wet.
Last: Stir in
1 ½ Cups grated zucchini (dark green best, but any squash will do)
1 Cup chocolate chunks or chocolate chips
Bake in pre-heated 350 degree oven for 30-40 minutes. Check after 30 but remember chocolate chips can fool you… try not to determine doneness if, when you insert a knife or skewer, it comes out wet. Feel top of loaf for firmness too. Bread will be moist. This recipe also works well if made into muffins; makes a dozen muffins plus a mini loaf.