Culinary Medicine for the Body, Mind, & Soul
CHOCOLATE ZUCCHINI BREAD
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Serving Size: 1 slice
Makes: 10 Slices (thick slices)
Time to Make: 75 minutes
Food for the Soul
Contains Dairy, Coconut
CHOCOLATE ZUCCHINI BREAD
I love making this bread when the summer harvest is closing out the season because usually people may find themselves with a hidden zucchini that is quite large and the flavor of large zucchinis change and some find them off putting when grilling…but in this bread it is quite perfect. You can also make this anytime (small or large size zucchini) when you need a few more veggies in the diet or when you want to tell your doctor, “I enjoy veggies for dessert, 😉).” Maybe not a full serving of veggies, but hey, I’m trying here!
The great thing about the ingredients below, it is just adding them all together in a bowl, no need to blot the extra water, and gluten-free. Making this an easy afternoon treat. I also find the texture to be both a light and tense, so for those who may shy away from gluten-free or complain that it’s dry…fear not, it’s pleasantly a lovely texture.
INGREDIENTS
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1 cup Gluten Free Flour (like a mixed flour)
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½ cup Cocoa Powder, unsweetened
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2/3 cup Sugar, granulated
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¾ tsp Baking Soda
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¼ tsp Baking Powder
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¼ tsp Salt
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2 Eggs
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1/3 Cup Sour Cream
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¼ cup Coconut Oil
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1 T Vanilla
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1 ½ - 2 cup Zucchini, shredded (no need to blot)
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1/3-2/3 cup Chocolate Chips (optional)
PREPARATION
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Bake oven at 350 degree F
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Grease a bread pan with coconut oil or line with parchment paper
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In a medium size bowl, whisk the flour, cocoa powder, sugar, baking soda & powder and salt
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In another bowl, mix the wet ingredients (eggs, sour cream, coconut oil, and vanilla)
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Slowly add the wet ingredients to the dry ingredients and gently mix, it will be very dry
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Gently mix in the zucchini until the mixture is moistened
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If using chocolate chips, fold into batter
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Pour the batter into the bread pan.
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Bake for 45-55 minutes or until a toothpick comes out clean from the center of the bread
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Let it rest for 10 minutes, then remove from loaf pan and place on a cookie rack to cool until ready to serve.
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Can slice once cooled (if you can wait), store in a bag or wrap in parchment paper
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Store in refrigerator as it’s a wetter bread and can grow mold in a warm environment.
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Enjoy within 3 days (if your will power is strong)
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This is great to freeze (can last up to 3 months or so)
DISCOVER HEALTH-CRUSH
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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.
Nutritional Analysis based off of using 1/3 cup chocolate chips