Hidden Zucchini Chocolate Loaf | Live Well with Malak
Hidden Zucchini Chocolate Loaf
20 mins prepServes 10
Don’t knock it till you try it. This is one of those recipes that you can’t even tell has zucchini in it. It’s so good you guys! Save it and make it when you’re in the mood for something chocolatey goodness.
Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper.
Take 2-3 medium size zucchini and finely shred them. Then squeeze out all the water using a cheese cloth or between paper towels, set aside.
In a medium bowl, combine 1 1/2 cups almond flour, 6 tablespoons cacao powder, 1 teaspoon baking soda and 1/4 teaspoon salt and set aside.
In a large bowl, whisk or blend together 1/4 cup coconut oil, 1/4 cup almond butter, 1/2 cup coconut sugar, 2 eggs and 1 teaspoon vanilla extract until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then 1/2 cup chocolate chips.
Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-60 minutes.
Cool the loaf on a wire rack for 10-15 minutes. Cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
