Packed with zucchini and dark chocolate flavor this bread is perfect for any time of day. Zucchini bread is a great way to use up the zucchini from the end of a summer harvest and to sneak extra veggies into your diet. Zucchini adds fiber (which aids in digestion), vitamin A (boosts immunity & good for vision health), and small amounts of iron, calcium, zinc, and several other B vitamins.
Flaxseed has been shown to improve digestion, skin, cardiovascular health, cholesterol, and hormone balance. Additionally, flax has been shown to fight cancer and help reduce sugar cravings. An easy way to incorporate flax into your diet is to swap a flax egg for a conventional egg. Ground flax seeds work well in place of eggs in many baking recipes.
To make a flax egg combine 1 Tablespoon of ground flax seeds in a small bowl with 3 Tablespoons of water and let sit for 5 minutes or until mixture has begun to gel. Flax works well in place of 1-2 eggs in recipes.
1 1/2 cups flour
1/2 cup cocoa powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups zucchini, grated
1/4 cup vegetable oil
1 ea flax egg (1 Tbsp flax seed + 3 Tbsp water)
1 tsp vanilla
1/2 cup dark chocolate chips- choose dairy free to make recipe vegan
1.) Preheat the oven to 350°. In a medium mixing bowl combine flour, cocoa powder, cinnamon, baking soda, baking powder, nutmeg & salt. Set aside.
2.) In another medium mixing bowl combine sugar, brown sugar, grated zucchini, oil, flax egg and vanilla. Add dry mixture to zucchini mixture stirring until just moistened (batter should be lumpy). Fold in chocolate chips.
3.) Spoon batter into a greased 8x4x2-inch loaf pan. Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes or until cool to the touch. Remove from pan and allow to cool completely before cutting. Warm bread will fall apart when cut too soon.
Makes 8 full slice servings or 16 half slice servings