This chocolate zucchini loaf is such a delicious and healthy treat as it’s packed with lots of fibre and goodness. It is dairy-free and can be egg-free too.
Ingredients and oven temperature are listed below.
Dry ingredients (mix and set aside):
1 1/2 cup oat flour or white wholemeal flour (185 grams)
1 1/2 tsp baking powder
1/8 tsp fine salt
Rest of the ingredients (blend):
2 cup grated zucchini (approx 300 grams)
1 egg*
1/4 cup unsweetened cocoa powder (25 grams)
1/3 cup olive oil
1/4 cup honey** or maple syrup
1/3 cup dark chocolate chips (stir this in the end after mixing dry ingredients into the wet mixture)
Preheat the oven to 180 C° or 360 F°
Bake for approx. 35 to 40 minutes.
Check after 30 minutes by inserting a thin skewer into the centre of the cake and it should come out clean. If it comes out with batter on the skewer then pop the loaf back into the oven for 2 to 3 mins and test again.
*To make this an egg free recipe replace egg with one of the following options:
Flax-egg: 1 tablespoon of ground flaxseed and 3 tablespoons of water
Chia-egg: 1 tablespoon of ground seeds to 3 tablespoons of water
**No honey for babies under 12 months