Chocolate Zucchini Bread

It’s that time of year again. If you garden, or know someone who does, there is bound to be an abundance of zucchini in your life. I like zucchini many ways, but baked into bread has to be one of my favorites. Add some chocolate to that and we have a sure winner on our hands! I sent my most recent loaf to my husband’s office, saving just one piece each for the kids. All three of them finished their few bites and begged for more. Next time, maybe I need to make two loaves. (Please excuse the fuzzy photo. Our camera is not working and I’m trying to make do my phone.)

chocolate_zucchini_breadChocolate Zucchini Bread

½ c coconut flour (57 g)
½ c arrowroot starch (57 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1/3 c honey (114 g)
1 T apple cider vinegar
1 c shredded zucchini (170 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, arrowroot starch, cocoa powder, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Stir in oil, honey, and vinegar
  6. Beat egg mixture into flour mixture until smooth
  7. Add zucchini and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 50-55 min until a skewer inserted into the center comes out clean

Yield 1 loaf of bread

NOTES

  • Arrowroot starch may also be called “arrowroot flour”
  • The batter combines more smoothly if eggs are room temperature. Chilled eggs may harden the coconut oil, which yields a slightly heavier loaf with a coarser top.
  • For best results, allow bread to cool completely before slicing.

What is your favorite way to cook zucchini?

Midnight Chocolate Frosting

I suggested banana cake for breakfast the other morning, intending to make My Favorite Banana Bread in a round pan and call it “cake.” My daughter promptly informed me that what makes it cake is the frosting! I had to agree that cakes are truly cakier with frosting. So I let her whip up a batch of this wonderful fudgy frosting (that I’d put together to cover my Chocolate Birthday Cake) and the kids were very happy with their breakfast!

chocolate_cakeMidnight Chocolate Frosting

1 c coconut oil, melted
⅔ cocoa powder (53 g)
2 T honey (42 g)
1 T vanilla extract

  1. Stir together all ingredients
  2. Chill until set, but not hard (20-30 min in the fridge)
  3. Beat with electric mixer until fluffy

Yield about 2 c frosting (just right to frost one layer or 12 cupcakes)

This is a truly dark, bittersweet chocolate flavor. If you’re looking for something a bit sweeter, I have found it works well with 3 T honey. If you want something even sweeter, I recommend Elana’s Paleo Chocolate Frosting recipe which uses melted chocolate chunks.

Variation: This also makes a great chocolate peppermint frosting. Simply replace the vanilla with 1 t peppermint extract.

What’s your favorite way to eat chocolate frosting?

Chocolate Birthday Cake

I got a request from an old roommate the other day. She has a birthday coming up and was hoping for a chocolate cake recipe made with ingredients she could actually eat. As it happens, I also like chocolate cake and had created a recipe for my own birthday last fall. A couple of tweaks here and there and it fits all her requirements. Plus, it’s delicious and so rich, I could stop after just one bite. I just don’t want to …

chocolate_cakeChocolate Birthday Cake

¾ c coconut flour (85 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
7 large eggs
½ c coconut oil, melted
¼ c honey (85 g)
1 T apple cider vinegar

  1. Preheat oven to 350°F
  2. Generously grease an 8-in round cake pan, or line with parchment
  3. Whisk together coconut flour, cocoa powder, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, honey, and vinegar
  6. Stir wet ingredients into dry ingredients until well combined
  7. Pour batter into prepared pan, smoothing top with wet fingers, if needed
  8. Bake for 30 min or until firm and springy in the center
  9. Allow to cool 5-10 min in pan before removing to wire rack
  10. Cool completely before frosting

Yield 1 8-in layer

Note: The photo shows a double-layer cake. To do this you’ll either need to double the recipe and bake two 8-in layers or cut your single layer into two semicircles, stacking one half atop the other to form a half-cake. I usually use the second method for family parties or else we have entirely too many leftovers in the house calling my name!

Updated to add: Click here for my Midnight Chocolate Frosting recipe!