I always know when summer is coming because I start finding organic and fresh produce at the markets. Zucchini has been a recent “go-to” for me lately because I have a spiralizer and I can make SO much with it. But when my produce box came and threw in extra zucchini, I knew we wouldn’t eat it all. So I opted to make some chocolate zucchini bread. Now I don’t typically enjoy vegetable breads or cakes. The texture isn’t right for me. Luckily, I have a food processor to ensure that I got the zucchini completely blended.
I’m not sure if everyone is familiar with Cacao powder, but it is the purest form of chocolate you can eat. It is considered a Superfood due to it’s high amount of antioxidants, magnesium and fiber. Cacao does have more calories than cocoa, however I still feel it’s a healthier option than the typical cocoa powder.
3 eggs (beaten)
1 cup Vegetable oil or 1 cup softened butter
2 cups raw sugar
1 Tbsp vanilla extract
2 Cups (2 small to medium sized) Zucchini peeled, pureed in a food processor.
2 ½ cups of flour. (You can sub in almond flour, however I use organic wheat flour)
½ cup cacao powder (or cacao nibs finely blended into powder)
1 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp baking powder
Beat Eggs, mix in oil, sugar and butter/oil and vanilla
Stir in pureed zucchini and mix well.
Combine all dry ingredients and then add to the zucchini mixture.
Pour into 2 greased bread pans (I swear by vegetable shortening because it prevents sticking.)
Bake at 350 degrees for 50-60 minutes. Makes 2 loaves.
What do you like to make with your extra vegetables?