Chocolate Zucchini Bread
“If at first you don’t succeed. Dust yourself off and try again. You can dust it off and try again.”
Now, I am not a baker, but after a total of 4 attempts at this recipe I think I’ve finally nailed it! I really wanted to create a recipe that was gluten-free and free of refined sugars, to make it a healthier option for everyone, which is why I probably took me so many tries to nail.
If you have never heard of or used buckwheat, well today is your lucky day! Although often referred to as a grain, buckwheat is actually a fruit seed and a member of the rhubarb family. Because of this buckwheat is often referred to as a pseudograin, and is commonly found in its whole groat or flour format. Buckwheat is an extremely versatile ingredient, as it can be ground into flour, made into noodles or pancakes, added to salads or any granola recipe. Buckwheat is naturally gluten-free making it an ideal alternative to traditional flours, and also provides a nutty flavour to any recipe.
In addition to the buckwheat flour, I’ve used an oat flour (simply made by grinding old fashioned rolled oats in a blender) as the base for this recipe. It is important to note that oats are in fact inherently gluten-free, however they often become cross-contaminated in processing and packaging. Therefore it is important to look for certified gluten-free rolled oats whenever you are purchasing them. (This happens to be one of my favourite brands.)
And finally, I’ve sweetened this scrumptious bread recipe with a simple banana and some honey. I think it is always best to use natural sweeteners as much as possible in order to limit our consumption of refined sugars, and this combination does just the trick. If you are out of honey, maple syrup would work just fine as well, and if you wanted to sweeten it slightly for the kids (or yourself), some dark chocolate chips would go a long way.
I think this recipe is the perfect after school snack or on-the-go breakfast with a good cup of jo!
Chocolate Zucchini Bread
Gluten-Free, Dairy-Free, Vegetarian, Vegan
- 1 cup oat flour*
- 2/3 cup buckwheat flour
- 1 1/2 cup shredded zucchini, lighlty packed (1 small zucchini)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. cocoa powder
- 1/4 cup walnuts, chopped (optional)
- 1/3 cup honey
- 1 large banana
- 3 eggs
- 1/4 cup olive oil
- 1 tsp. vanilla extract
- Coconut oil, for greasing
- Preheat oven to 400° F.
- In large bowl, combine the oat flour (see note below), buckwheat flour, baking powder, baking soda, salt and cocoa powder.
- Using a food processor, combine banana and honey and puree until smooth. (You could also mash it with a fork if you don’t have a food processor.) The banana and honey mixture will serve as a natural sweetener in the bread.
- In a separate small bowl, add cracked eggs, banana mixture, olive oil and vanilla extract.
- Add the wet mixture to the dry mixture, as well as shredded zucchini, and stir well to combine.
- Add the chopped walnuts. (You can use any nuts you like, or omit them all together.)
- Using a loaf pan, grease the edges with a teaspoon of coconut oil to ensure the loaf does not stick. You could also use parchment paper as an alternative.
- Pour bread mixture into the pan and ensure the batter is evenly spread.
- Place into the oven for 35-40 minutes, or until middle is cooked through. Use a toothpick to test the centre, when it comes out clean the bread is done.
- Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
- Serve warm and enjoy!
*Notes: Oat flour can be made at home using old-fashioned whole rolled oats. Simply process them in a blender or food processor until well ground and a flour like texture is formed. One cup of oats will create one cup of oat flour.
This recipe can also be made completely vegan by using a “chia seed egg” to replace the eggs. One “chia egg” is simply made by combining 1 tbsp. chia seeds into one 3 tbsp. water, and leaving it for 5-10 minutes until it becomes gelatinous in texture. In the case of this recipe, to replace 3 eggs you would need: 3 tbsp. chia seeds mixed with 9 tbsp. water.