Zucchini is officially in season and there are tons of great ways to enjoy it. For example, I love making zucchini pasta, grilling zucchini, or making casseroles with it. But, I’d have to say that my favorite way to use zucchini is to make tasty zucchini bread.
This recipe is fairly straight forward to make and results in a chocolatey, dense, and delicious bread. If you grow zucchini or see it in the grocery store and wonder what to do with it, give this recipe a try!
Bread Ingredients:
- 1 medium zucchini (about 6 inches long)
- 1 banana
- 12 medjool dates
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1 cup almond flour
- 2 cups oat flour (I use gluten-free)
- 1 cup cashews
- 1 cup egg whites
- 1 cup chocolate chips + extra for garnish (I use dairy and gluten-free)
Bread Directions:
Begin by chopping off and discarding of both ends of the zucchini. Next, use a carrot peeler to remove the skin from your zucchini. Chop the now peeled zucchini into 4 to 5 pieces and place in the bowl of your food processor. Add the rest of the ingredients into your food processor, with the exception of the chocolate chips. When adding in the ingredients, don’t forget to pit the medjool dates! Blend until very well combined. Once the batter is smooth, add the 1 cup of chocolate chips and pulse to combine.
Next, grease two small loaf pans with coconut oil (I used two 8-inch by 4-inch pans). Divide the batter evenly between the two loaf pans and smooth it out with the back of a spoon. Sprinkle the top of each loaf with chocolate chips.
Place the loaf pans into preheated 350 degree Fahrenheit oven and bake for 40-45 minutes or until the tops of the loaves are lightly cracked and a toothpick inserted into the center of the loaves comes out almost clean.
Let cool for 10-20 minutes.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 