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Chocolate Zucchini Bread

It seems like every time I grocery shop, a zucchini or three lands in my cart. No matter what time of the year, it happens magically. Some weeks, I’ll grill it, toss it in a stir fry, or shred it and add it to my morning oats. This time of year is when our garden starts to produce mega loads of zucchini so there’s no need to buy it in the store. Our bumper crop gives us plenty!

A favorite sweet treat of mine has always been zucchini bread. It’s one of those quick breads that brings back the memories of my childhood. My mom would always make it during the summer with zucchini fresh from our garden. I was always super picky as a kid so I never actually ate zucchini. That is unless it was in zucchini bread. The “green stuff” in it didn’t even bother me. It just tasted freakin’ good! I think my taste buds went into overdrive the first time she made a chocolate version. Chocolate and vegetables? Now that’s a simply marvelous way to eat vegetables!

My tastes have changed quite a bit since then. I don’t need to sweeten up my veggies to eat them. In fact, I’d rather let the natural sweetness and flavor come through.

But I still will not pass up chocolate and vegetables.

Chocolate Zucchini Bread | HappyFitMama.com

5.0 from 1 reviews
Chocolate Zucchini Bread
 
Ingredients
  • 1 medium zucchini, shredded and squeezed dry as much as possible
  • 2 eggs
  • ⅓ cup honey
  • ¼ cup unsweetened applesauce
  • 1 tsp pure vanilla
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ⅓ cup cocoa powder
  • 1 cup almond flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray pans lightly with cooking spray/oil or line with parchment paper. I used two mini loaf pans.
  3. Shred zucchini and place in a colander with paper towels. Squeeze it till most of the moisture is gone. Set aside.
  4. Combine eggs, honey applesauce and vanilla in a large bowl.
  5. In a separate bowl, combine salt, baking soda, baking powder, cocoa powder and almond flour.
  6. Add dry ingredients to wet.
  7. Stir in shredded zucchini.
  8. Pour into prepared pans.
  9. Place in oven and cook 40-45 minutes or until a toothpick comes out clean. Mine took about 45 minutes.
  10. Let cool completely before cutting or trying to remove from pan.

Here’s a few more zucchini recipes that you might be interested in:

Roasted Corn Black Bean Soup

Zucchini Muffins

Vegan Zucchini Lemon Cookies

What’s your favorite quick bread?

What’s for Dinner?

Rainbow Veggie Flatbread  - HappyFitMama.com

Just popping in for meal planning for the week. I can’t get enough of the grill right now. Turning on my oven does not even sound appealing even though the humidity has dropped quite a bit.

We’ve been loving grilled pizzas lately. The crust gets so crisp and the smokiness adds a nice flavor. I’m excited to try the rainbow flatbread grilled. It’s just so pretty!

What’s for dinner this week?

Sunday: Cook out

Monday: Sweet Potato Egg Bake

Tuesday:Sriracha Lime Chicken Chopped Salad

Wednesday: Rainbow Veggie Flatbread on the grill

Thursday: Grilled Cod + summer veggies

Friday: Peanutty Quinoa Veggie Bowls

Saturday: Wing it!

What are you having for dinner this week?