Print
Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread

Author: Stephanie Kay

This healthy chocolate zucchini bread recipe is made with rolled oats, buckwheat flour, olive oil and sweetened with honey, making it a healthy snack idea or easy breakfast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Baked Good
  • Method: By Hand
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

Instructions

  1. Preheat oven to 400° F.
  2. In large bowl, combine the oat flour (see note below), buckwheat flour, baking powder, baking soda, salt and cocoa powder.
  3. 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.
  4. In a separate small bowl, add cracked eggs, banana mixture, olive oil and vanilla extract.
  5. Add the wet mixture to the dry mixture, as well as shredded zucchini, and stir well to combine.
  6. Add the chopped walnuts. (You can use any nuts you like, or omit them all together.)
  7. 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.
  8. Pour bread mixture into the pan and ensure the batter is evenly spread.
  9. 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.
  10. 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.
  11. Serve warm and enjoy!

Notes

OAT FLOUR: 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.

BUCKWHEAT FLOUR: If you don’t have buckwheat flour, feel free to use all-purpose flour or a 1-to-1 gluten-free flour.

EGG: 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 tablespoons chia seeds mixed with 9 tablespoon of water.

Nutrition

Keywords: healthy, gluten-free, banana, easy