Zucchini time! Recently I’ve enjoyed buying zucchini at the farmer’s market and sautéing it with other veggies and some garlic and ginger, or eating it raw and dipped in hummus. The other day, however, I had an urge to bake. And with one zucchini left in my fridge begging to be used, I thought I’d make a classic zucchini bread-with a twist!
In this case the twist is that it is vegan, and instead of the classic chocolate chip studded version I used cocoa powder for a complimentary flavor. It was wonderful!
If you are in need of a recipe to use up the rest of the zucchini from your own garden or from the market, make this bread today!
Zucchini Cocoa Banana Bread
Makes one loaf
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp almond milk
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tbsp cocoa powder
1/2 cup sugar
3 tbsp coconut oil
1 flax egg
1 ripe banana, mashed
1 medium zucchini, grated
Begin by making the flax egg. Combine 1 tbsp of ground flaxseed with 3 tbsp of water and set in fridge for 10 minutes.
While the flax egg is thickening, preheat the oven to 350 degrees and mix the flours, baking powder, baking soda, cinnamon, and cocoa powder into a large mixing bowl.
When the flax egg is done chilling, whisk it together in a small bowl along with the coconut oil, sugar, almond milk and banana.
Mix the wet ingredients into the dry, and then fold in the grated zucchini.
Bake in the oven for ~30 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
With crunchy red grapes,