Zucchini Cacao Loaf

by | Sep 15, 2016 | 6 comments

This is a great lunchbox recipe and a great way to get extra green veggies into your children if they are fussy eaters.  Delicious on its own or toasted with melted butter and honey!

Yields1 Serving
 500 g grated Zucchini
 1/2 cup Changing Habits Emmer Wheat Flour, Buckwheat or Gluten Free Flour if you are gluten sensitive
 1/2 cup Almond Meal
 1/2 cup Honey or sweetner of your choice, Changing Habits Rapadura Sugarwork wells also
 1/2 tsp Baking Soda
 1 tsp Aluminum free baking powder
 2 Eggs
 150 g Organic butter, softened or coconut oil can be used for dairy free
 1 tsp Vanilla essence or powder
1

Preheat oven to 180° or 160° fan forced. Line or grease loaf pan

2

Place grated zucchini in bowl and sprinkle with a pinch of salt. Allow to sit and squeeze all of the excess water out.

3

Melt the butter and honey in a small saucepan on medium heat. Allow to cool.

4

In another bowl combine flour/meal, raw cacao, baking soda, baking powder, salt and cinnamon.

5

Add the eggs to the butter mixture now that it has cooled.

6

Combine the butter mixture to the zucchini and add in the dry ingredients and mix thoroughly until combined.

7

Pour mixture into prepared loaf and pan and bake in the oven for 50-60 Minutes until cooked through.

Category,

[cooked-sharing]

Ingredients

 500 g grated Zucchini
 1/2 cup Changing Habits Emmer Wheat Flour, Buckwheat or Gluten Free Flour if you are gluten sensitive
 1/2 cup Almond Meal
 1/2 cup Honey or sweetner of your choice, Changing Habits Rapadura Sugarwork wells also
 1/2 tsp Baking Soda
 1 tsp Aluminum free baking powder
 2 Eggs
 150 g Organic butter, softened or coconut oil can be used for dairy free
 1 tsp Vanilla essence or powder

Directions

1

Preheat oven to 180° or 160° fan forced. Line or grease loaf pan

2

Place grated zucchini in bowl and sprinkle with a pinch of salt. Allow to sit and squeeze all of the excess water out.

3

Melt the butter and honey in a small saucepan on medium heat. Allow to cool.

4

In another bowl combine flour/meal, raw cacao, baking soda, baking powder, salt and cinnamon.

5

Add the eggs to the butter mixture now that it has cooled.

6

Combine the butter mixture to the zucchini and add in the dry ingredients and mix thoroughly until combined.

7

Pour mixture into prepared loaf and pan and bake in the oven for 50-60 Minutes until cooked through.

Notes

Zucchini Cacao Loaf
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6 Comments
  1. Jacqui

    Do you mean 1.5 cups almond flour?

    Reply
    • Kerry White

      Hi Jacqui,
      No, it is almond meal – it helps give the loaf a lovely texture 🙂

      Reply
  2. Therese

    Love this loaf! The kids love it too – the cacao I use is quite dark so they cannot even see the zucchini. Sometimes I add a bit of grated apple or carrot as well as zucchini. It is so moist and chocolaty!

    Reply
  3. Lesley

    What can you use instead of the almond meal to make it lunch box friendly?

    Reply
    • Jordan Pie

      Hi Lesley,
      Sorry we haven’t made this recipe with other substitutions yet, however I would recommend experimenting with buckwheat flour 🙂

      Reply
  4. Jasmin Patel

    Lovely Cacao Loaf recipe…I will try eggless Cacao Loaf @ mine kitchen. Thanks for sharing.

    Reply

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