Choc Zucchini Loaf (or muffins)

Because we don’t eat processed foods at my place, there is only ever food to eat if I have cooked/baked. Because I have 3 young kids, we need to have snacks on hand and I also like to pack treats in their lunchboxes so that they are happy not to have the packaged foods that the other kids have. My belief is that we might as well pack as much nutrition into everything we put in our mouths. If it can taste great and be good for you then it is a win/win situation!

So, my continuous quest to use veggies in baked goods, add as much natural fat as possible and the perfect combination of chocolate and zucchini have led me to this chocolate bread!

It is a great texture and packed full of nutrition. I also works beautifully as muffins and is really quick and easy to make. The raw mixture is so tasty that it is tempting not to bother baking it at all!

Ingredients:

6 free range eggs (room temperature)

1 medium zucchini

7 medjool dates or 1/4 cup rice malt syrup / raw honey / maple syrup (please do not use agave)

1/2 medium sized avocado (it will still work without this if you can’t eat avocado)

1/2 cup coconut flour

1/3 cup raw cacao

1 tablespoon chia seeds

1/4 teaspoon sea salt

1/2 teaspoon bi-carb soda (baking soda)

1 teaspoon vanilla powder / vanilla bean paste (you can use vanilla extract if you don’t have either of these)

1/4 cup melted coconut oil

1 tablespoon coconut cream / or milk of your choice

Method:

Throw everything into a food processor and mix until smooth and creamy looking!

Choc zucchini loaf

If mixing by hand you will need to finely grate the zucchini and mash the avocado really well (or leave it out). Also choose one of the other sweeteners instead of dates. Mix the dry ingredients then add in the wet ones and mix until well combined.

Place in a loaf tin lined with baking paper or in a muffin tray lined with muffin cases.

Bake at 170°C for 45 – 50 minutes for a loaf or 20 – 25 minutes for muffins (22 minutes is perfect in my oven).

You will know that it is ready when it is firm to touch and springs back when pressed lightly. If you aren’t sure then test that a skewer comes out clean.

Choc zucchini muffins

Store in the fridge in an airtight container or a 4 My Earth bread bag – the loaf will keep for ages in one of these.

They also freeze well.

You can add any extras into these that you like. I have added a small beetroot, baby spinach, vital veggie powder and acai berry blend (not all in the one batch!) and they all worked perfectly. Pop some raspberries or a small piece of dark chocolate on top for extra decoration!

Enjoy!

 

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27 thoughts on “Choc Zucchini Loaf (or muffins)”

    • Hi Joy,
      I actually have never even seen a choko but I would say give it a try! Depending on how they are moisture-wise compared to a zucchini you might have to add an extra tablespoon or so of coconut cream or milk. They are pretty versatile!
      Let me know how it goes.
      Cheers,
      Monique

  1. This looks very yummy as do a lot of the sweet recipes but I am unable to eat medjool dates (IBS) so is there a substitute I could use instead in these recipes?

  2. Hi,
    I am trying to start eating more unprocessed food for myself and my boys. However I think I need a food processer – can you advise what you use and if you would recommend. I’ve done some research but don’t know where to start.
    Thanks.

    • I have a breville kitchen wizz pro and I love it. If you can afford a thermomix then people rave about them. I would say buy the best you can afford. Would you like me to ask for people’s recommendations on my facebook page so you can see what others use?

      • I’ve had a look at the thermomix but really don’t want to spend that much at the moment! I will have a look at the kitchen wizz – thanks. If you can ask your fb page that would be great – would be interesting to see!
        Thanks again
        Karen

  3. Is there a substitute for cocunut flour? I live o/s and it’s the one thing I can’t get. This looks so delicious , I really want to make!

  4. Just stumbled on your website and agree that if our brain is starving it can effect our mental health / moods. Can’t wait to try your recipes for the kids. I have three little ones and am a Thermomix consultant so keen to ditch additives and preservatives and get them into clean eating.

    • I look forward to hearing how you and your kids like the recipes! I don’t have a thermomix but if you convert any of my recipes for one then I would love it if you would share the details. 🙂

  5. Hi Monique, I just wanted to let you know that I made this recipe in my thermomix with sweet potato. FABULOUS! I have also made with zucchini as well which was yummee too. I also added in some of the berry choc chunk powder (is that the correct name?) – delicious. What an awesome recipe and sooooooooo easy. Another favourite recipe from you – GREAT WORK!

    • Thanks Annie! I am so glad you like it. We love it with some beetroot added too.
      Feel free to share the thermomix instructions here – I don’t have one so can’t give those details!

      • no special thermomix instructions. I added the sweet potato and chopped until it was smooth and then added everything else in and turned it onto to speed 3/4 for approx 30 seconds until it was well mixed. and voila, all done. my 15 month old son enjoys it too!

  6. Hi Monique,
    Could you please advise some storage instructions? How long does it last, does it have to be refrigerated etc. and does it freeze ok (as either a loaf [sliced] or muffins)?

    • Sorry for the late reply. I am away travelling and don’t have much access to my website.

      It freezes well either sliced or as muffins.
      I keep it in the fridge in a bread bag (loaf) or airtight container (muffins).

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