True confession: I made this bread (cake?) a few weeks ago when we weren’t in the middle of a heat wave. I totally (TOTALLY) understand if you don’t feel up to turning on your oven this week. Just tuck this little gem of a recipe away (or pin it!) for later. You’ll be glad you did, I promise.
Another true confession: I can never remember how to spell ‘zucchini’without spell check. Are there two ‘c’s or two ‘n’s? Both? Neither? Uggah. I have trouble with ‘surprise,’ too. That first ‘r’ throws me for a loop every time.
Anyway, here’s a recipe for chocolate zucchini bread. It would be really killer with chocolate chips tossed in. Of course, that might tip it into the cake territory. But who am I to judge if you still eat it for breakfast? I’m just a girl who can’t spell ‘zucchini’ to save her life.
Chocolate Zucchini Bread
Lightly adapted from Smitten Kitchen
Yields 2 loaves
- 3 eggs
- 1 cup olive oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose, gluten-free flour (I used Bob’s Red Mill)
- 3 tablespoons coco powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips (optional)
Preheat oven to 350 degrees F, grease and flour two 8×4 inch loaf pans.
In a large bowl, whisk the eggs until bright and smooth. Mix in olive oil, sugar, zucchini and vanilla. In a separate bowl, combine flour, coco powder, baking soda, baking powder and salt. Add dry ingredients to wet and mix to combine. Fold in chocolate chips, if using.
Divide the batter into prepared pans and bake for 60 minutes, until cooked through.
I know, I know. It seemed like I dropped off the face of the planet for a bit there. And I did, blogwise.
You see, the lovely Liz from Uncorked, Unwraped paid me a visit a few weeks back. And then I got a real 9-5, grown-up job. And then I turned 23, and my mom came to visit, and I didn’t commune with my kitchen for weeks on end (or so it seemed). I ate out a bunch, threw together a few uninspired stir-fries, and ordered sushi. Twice.
But I’m back now, and I brought you a cornbread peace offering.
While it’s true that I generally like to cram as many vegetables into a dish as possible, I am human. And being human means craving carbs from time to time. When I indulge, I don’t generally reach for a bowl of pasta, a box of cereal, or a big spoonful of mashed potatoes — sweet potatoes, though, are another matter entirely.
No, my carb of choice is chewy, dense, warm-from-the-oven bread.
This cornbread is everything I want in a loaf-o-carbs. It’s aromatic (thanks, coconut oil), savory, and kind of sticks to the roof of my mouth in a way that is both extremely satisfying and extremely unattractive should anyone happen to be sitting across the table from me.
Plus, since it’s made with a combination of coconut and garbanzo bean flours (fiber! protein!), you don’t have to feel all that bad if you eat half the loaf in a single sitting.
Not that I did that or anything. Twice.
- 2 cups corn meal
- 1/2 cup coconut flour
- 1/2 cup garbanzo bean flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup stevia (or sugar)
- 2 tablespoons flax meal
- 1/4 cup + 2 tablespoons warm water
- 1/3 cup coconut oil
- 2 1/2 cups almond milk
Preheat the oven to 350 degrees. Grease a bread pan and set it aside. In a large bowl, mix the cornmeal, flours, salt, stevia, and baking soda together.
In a small bowl, whisk the flax meal with warm water and set the mixture aside for 3-5 minutes. When the flax meal has thickened into a gel, combine it with the almond milk and oil. Pour the wet ingredients into the dry ingredients and mix well.
Pour the cornbread batter into the prepared bread pan and cook for 40 minutes or until the top is golden.