Chocolate Wave Zucchini Bread
Serves 1620 mins prep60 mins cook
A labor-less Chocolate Wave Zucchini Bread to celebrate Labor Day here in the US 🍞🍫With the honey and chocolate in there, you're going to forget that the summer's ending. A perfectly moist loaf with a touch of sweetness that's great for dessert, a tea-time snack, or even breakfast! A much better way to use up those zucchinis instead of in a savory recipe, I'd say. 🌰
0 servings
What you need
cup coconut oil
tsp cinnamon
tsp table salt
cup wheat flour
cup zucchini
tsp vanilla extract
cup almond flour
tsp baking powder
tbsp unsweetened cocoa
tsp ground nutmeg
cup honey
tsp water
Instructions
- Preheat oven to 350°F (325°F for glass pan). - Grease an 8" x 4" loaf pan and line with parchment paper (leave overhang to remove from pan later). - Finely shred zucchini using a large-hole grater or food processor. - In a medium bowl, combine and uniformly mix flours, baking powder, spices and salt. - In a large bowl, whisk the oil, eggs, ¼ cup honey and vanilla extract. - Add dry ingredients to wet, and whisk. Batter will be dry. - Transfer zucchini into bowl and stir until completely incorporated. - Pour ⅔ batter into loaf pan. - Add cocoa powder, 1 tsp honey and water to remaining batter, stir to combine and pour over plain batter. - Insert a butter knife and gently swirl to make a wave pattern. Don't over-mix or you will get a chocolate bread. - Bake for about 60 minutes or until a toothpick inserted into center comes out dry. - Cool for 15 minutes, then remove from pan. - Transfer to wire rack to cool completely and cut into slices.View original recipe