Double Chocolate Zucchini Loaf

Chocolate & vegetables together...the future is now!

Prep & Baking: 15 minutes prep, 50 – 60 mins to bake
Serves: 10 -12 slices or 12 muffins (20-25 mins to bake)

Main Ingredients:
1 ½ cups whole wheat flour, or gluten free option if you prefer
1/3 cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 medium ripe bananas – I freeze my bananas and quickly microwave them before use, see our Peach Crumble-Top Muffin recipe for tips on using frozen bananas in baking
1 ½ cups shredded zucchini – you can use a box grater for this or a food processor
¼ cup vegetable or melted coconut oil
¼ cup coconut sugar
2 tsp vanilla
1/3-1/2 cup chocolate chips, pieces or chunks
¼ - 1/3 cup chopped walnuts (optional)

Method:
Pre-heat oven to 350°F and prepare your loaf pan by ‘greasing’ it with plant-based butter or coconut oil if needed. If you are choosing to make this recipe into muffins, prepare your pan or get your paper liners in position.

In a large bowl, combine oil, sugar, vanilla, bananas, and shredded zucchini. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.

In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. The consistency of the batter will depend on the moisture content of your bananas and zucchini. If the batter seems a little dry, add a few tablespoons of water at a time and stir to combine. Add chocolate chips and walnuts to the batter and gently fold until incorporated.

Fill your loaf pan and pat the batter down with a spoon or rubber spatula to pop any air bubbles. If you are opting for muffins, fill each of your prepared muffin cups around ¾ of the way full. Whether you are making a loaf or muffins, you can sprinkle with chopped walnuts and chocolate chips for a finishing touch.

Bake at 350°F for 50-60 minutes for a loaf, or 20-25 minutes for muffins. Use a toothpick or knife to test the centre of the loaf or muffins, when it comes out clean they are done.

Allow to cool for around 10-15 minutes before removing from the pan.

Tips & Variations:

• No walnuts? No problem. You can omit the nuts all together or substitute pecans
• Another optional swap out is; raisins in place of chocolate chips and pumpkin seeds in place of nuts
• Both the loaf version and the muffins freeze well for up to 2 months