Cocoa Zucchini Bread.

Better than Blondie


Well, it’s that time of year again. The holiday season is here and filled with numerous Christmas parties, lots of laughing, good company, way too many ugly Christmas sweaters, and more desserts than I can count. haha Oh, don’t get me wrong. I love desserts... just not the ones filled with bleached flour, sugar, artificial food coloring and tons of preservatives. Yuck! Years ago, I would find myself trying to think of every possible way to fit these tasty treats into my diet, and not feel too bad about doing it. “I mean, it is the holidays and everyone should treat themselves once in while” is what I would find myself saying time and time again. What I didn’t realize at the time was I could eat desserts and not feel guilty about it. You got that right :) It’s all about knowing the right ingredients to use. There are actually tons of “good for you” desserts and treats that you can make. However, for today, I’d like to give the spotlight to one of my newest favorites.

As you could probably guess by the title of this blog, this dessert has a sneaky little secret that only you have to know about ;) I’d like to introduce you all to one of the best and most surprising dairy free, gluten free and vegan desserts you will ever try- Cocoa Zucchini Bread. I know it sounds a little strange. Zucchini… in bread… and it’s a dessert? Since zucchini does not have a very strong taste on its own, this is the perfect ingredient for making the bread super moist. Not to mention, you’ll get an extra boost of veggies for the day, and who doesn’t love that?! Just give it a try and I promise you it will become one of your favorites too!

 

 


1 ¾ cups teff flour

¼ cup arrowroot powder

6 TB cocoa powder

2 tsp baking powder

1 tsp baking soda

½ tsp sea salt

1 ½ cups grated zucchini

1 cup maple syrup 

½ cup coconut oil

½ cup unsweetened applesauce 

2 tsp vanilla extract

 

Preheat oven to 350 degrees

Mix teff flour, arrowroot powder, baking powder, baking soda, and salt in large bowl

In a second bowl mix together grated zucchini, coconut oil, maple syrup, applesauce, and vanilla 

Add the wet ingredients into the dry and mix well (you can also mix them in a blender for a smoother texture)

Pour into a greased loaf pan and bake 45-60 minutes

Remove from oven and cool for 10 minutes 

Enjoy :)


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ContentChecked, West Hollywood, CA, United States