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Zucchini Cacao Loaf

Yields1 Serving

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!

 500 g grated Zucchini
 0.50 cup Changing Habits Emmer Wheat Flour, Buckwheat or Gluten Free Flour if you are gluten sensitive
 1.50 Almond Meal
 0.33 cup Raw Cacao Powder
 0.50 cup Honey or sweetner of your choice, Changing Habits Rapadura Sugarwork wells also
 0.50 tsp Changing Habits Seaweed Salt
 1 tsp Changing Habits Ceylon Cinnamon
 1.50 tsp Baking Soda
 1 tsp Aluminum free baking powder
 2 Eggs
 150 g Organic butter, softened or Changing Habits 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.