For a vegetable zucchini is very versatile when it comes to using it in ‘sweet recipes’ and for that reason I’m a huge fan. I always buy bags of zucchini from the ‘odd bunch’ range at Woolies, they’re priced really well and once I’ve grated them you’d never be able to tell that they’re oddly shaped.
You may notice from our page or insta feed we make loads of banana bread type variations I guess it’s because we’re part of this cafe culture where banana bread seems to be to go accompiant when grabbing a baby chino with the kids or coffee with a friend. Which means for us we like to make batches of the healthier types of breads, freeze them and take them with us every time we head out for a coffee run with the kids.
With the addition of the dark chocolate in this recipe it’s hard to stop at just one piece but you’ll be thankful that you’ve thrown a piece or two in you bag as it’ll save you loads at the coffee shop and way better for the kids than a piece of cafe banana bread too.
INGREDIENTS
2 medium zucchini’s (grated)
1 medium overripe banana (mashed)
6 eggs
3 tbsp maple syrup
2 tbsp melted coconut oil
3/4 cup coconut flour
3/4 teaspoon bicarbonate soda
2 tsp ground cinnamon
100g 90% cocoa chocolate (roughly chopped)
METHOD
1. Preheat oven to 180 degrees and line a loaf tray
2. Place all ingredients (reserving 1/3 of the chocolate chunks) into a large mixing bowl and combine well until it forms a thick batter. ( use my food processor on reverse for this but you can use a standard bowl)
3. Pour the batter into your prepared loaf tin, smooth the top and sprinkle the reserved chocolate chunks
4. Place in the oven and bake for 40 mins or until golden brown and cooked throughout
5. Allow to cool before you slice