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?

My Favorite Banana Bread

Growing up, I thought my mother’s banana bread was the best. Even after I was a grown up, I used (and loved) her recipe. As I recall, it called for equal parts mashed bananas and white sugar. Yikes! After I started a low-carb, grain-free diet, one of the first things I tried to recreate was banana bread. My first several attempts were not terribly successful, but I kept at it until I was happy with my almond-based recipe. Then I started baking for my father, who isn’t able to eat nuts. Back to the cutting board I went, determined to perfect a coconut-flour banana bread. And I think I finally have!

banana_breadMy Favorite Banana Bread

¾ c coconut flour (85 g)
1 t cinnamon
1 t baking soda
½ t salt
7 large eggs
⅓ c coconut oil, melted
3 T water
1 T apple cider vinegar
1 t vanilla extract
1 c mashed ripe banana (227 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, cinnamon, 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, water, vinegar, and vanilla
  6. Beat egg mixture into flour mixture until smooth
  7. Add mashed banana and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 45-50 min until golden brown and springy in the center

Yield 1 loaf of bread

NOTES

  • If you won’t be using the entire loaf in one day, be sure to seal it in an airtight container to keep it from getting dry. If you have forgotten and are left with dry slices, this bread makes a fantastic base for French toast!
  • This recipe also makes great muffins.Simply divide the batter evenly among 12 standard muffin cups (about ¼ c per muffin) and bake for 20-25 min.

How do you like to eat your banana bread?