Can’t find enough (or creative) ways to consume zucchini? Forget the boring stir-fry, I’m here to tell you that now you can mix zucchini with chocolate, call it a ‘bread loaf’ and eat it without any guilt.
This recipe is from my resident nutrition queen – Steph Lowe from The Natural Nutritionist – and I tell you what, it’s delicious!
My loaf is in the oven as I type this… and it smells so healthy (and naughty at the same time). Give it a go!
- 2 cups almond meal
- ¼ cup buckwheat flour
- 2 tablespoons raw cacao (for an extra “chocolatey” bread, add ¼ cup)
- 2 tablespoons psyllium husks
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- 4 eggs, beaten
- 1 tablespoon apple cider vinegar (ACV)
- ¼ cup coconut oil
- ¼ cup rice malt syrup
- 1 zucchini, grated
- Preheat oven to 180°C.
- In a large bowl, combine almond meal, buckwheat flour, cacao, psyllium, baking powder and salt.
- Add eggs, ACV, coconut oil, and rice malt syrup. Stir well, ensuring all of the dry mix has taken up the liquid. Let the mixture sit for 5 minutes to allow the psyllium to go to work.
- Add the zucchini and combine thoroughly.
- Scoop into a greased bread tin and bake for 35-40 minutes or until a skewer inserted comes out clean.
- Delicious served warm with a dollop of coconut yogurt.