Healthy Chocolate Zucchini Bread
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.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 12 slices 1x -
Category: Baked Good -
Method: By Hand
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Cuisine: American
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
- 1 cup oat flour*
- 2/3 cup buckwheat flour*
- 1 1/2 cup shredded zucchini, lightly packed (1 small zucchini)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoon cocoa powder
- 1/4 cup walnuts, chopped (optional)
- 1/3 cup honey
- 1 large banana
- 3 eggs*
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- Coconut oil, for greasing
Instructions
- 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: 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
- Serving Size: 1 slice
- Calories: 175 calories
- Sugar: 10 grams
- Fat: 9 grams
- Carbohydrates: 23 grams
- Fiber: 2 grams
- Protein: 5 grams
Keywords: healthy, gluten-free, banana, easy
Find it online: https://kaynutrition.com/chocolate-zucchini-bread/