This is dark chocolatey bread (not cake) unless you add chocolate chips. As always, if you’d like to start with a sweeter version, I’d recommend adding an extra form of sugar (granulated, dates, banana, maple syrup, etc). But it’s great as is!
Total time: 1 hour 15 mins.
Materials: Mixing bowl; processor; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Wet:
- 1 (5-9 oz) zucchini (I’ve tried with different sizes, and they all work)
- 7 tbsp (4 oz) apple sauce
- 2 tbsp maple syrup
- 4 Deglet Noor dates (or 2 Medjool)
- 1 tbsp olive oil
- 1 egg
- 1 tsp vanilla
- Lemon zest, if desired
- ⅔ c greek yogurt (I use 2%)
Dry:
- 1 cup spelt flour
- ⅔ cup oat flour
- ⅓ cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- Chocolate chips and/or walnuts, optional
Instructions:
- Preheat oven to 350˚F. Butter a loaf pan.
- In a processor, combine 1 zucchini, 7 tbsp (4 oz) apple sauce, 2 tbsp maple syrup, 4 Deglet Noor dates (or 2 Medjool), and 1 tbsp olive oil until smooth. Transfer to mixing bowl.
- Mix in 1 egg, 1 tsp vanilla, and lemon zest if desired. Then, mix in ⅔ c greek yogurt (I use 2%).
- In a measuring cup, mix together 1 cup spelt flour, ⅔ cup oat flour, ⅓ cup cocoa powder, 2 tsp baking soda, and 1 tsp baking powder.
- Mix the flour mixture into the zucchini mixture along with chocolate chips and/or walnuts. Stir until just combined.
- Pour into buttered loaf pan and bake at 350˚F for ~50 minutes. Allow to completely cool before slicing.
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