Double Choc Vegan Homegrown Zucch Bread

Banana bread is great, don't get me wrong, but when you have tons of fresh zucchinis in the garden and bananas on hand, why not combine the two? This bread is dense, rich, decadent, and moist. Naturally sweetened, healthy and vegan; the perfect slice to accompany your morning flat whites :)

Prep time: 15 mins
Cook time: 60 mins
Total time: 1h 15 mins
Yield: Twelve servings (1 large loaf pan)

Ingredients:

  • 1 1/3 cup Whole Wheat Flour or sub Gluten-Free Flour
  • ½ Cup Pumpkin Seeds
  • ½ Cup Unsweetened shredded Coconut
  • ¾ cup Vegan Chocolate Chips
  • 1 tbsp Cornstarch
  • 1/2 Cup Cocoa Powder
  • ½ tsp Instant coffee/Fresh coffee beans grinded
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1/4 Cup Plant Based milk or Dairy Milk
  • 1/3 Cup and 1 tbsp neutral oil (Grapeseed oil, canola oil, coconut oil, vegan butter)
  • 4 Soaked Medjool Dates
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 1 Ripe Banana
  • 1 Heaped cup of Zucchini Squeezed

Topping Suggestions:

  • Vegan Chocolate Chips
  • Pumpkin seeds
  • Coconut
  • Walnuts

Instructions:

  1. Preheat oven to 350 degrees, grease and line with parchment paper a loaf pan leaving edges of overhand for an easy removal
  2. In a large bowl add whole wheat flour, salt, pumpkin seeds, coconut, and chocolate chips.
  3. Sift cornstarch, cocoa powder, baking soda, baking powder, coffee grinds, and pumpkin spice
  4. Mix everything thoroughly until well combined
  5. Place dates in hot water to soak for 5 minutes, set aside
  6. In a food processor add zucchini and blend until coarse and small
  7. Remove Zucchini from food processor and squeeze excess water out using your hands
  8. Remove pits from dates and place in a food processor along with zucchini (squeezed), banana, milk, oil, vanilla extract, and apple cider vinegar
  9. Blend until smooth, transfer wet ingredients into dry ingredients and fold in (do not over mix)
  10. Pour batter into the loaf pan and level out
  11. Top with desired toppings and place in the oven for 50-60 minutes, until it comes clean with a toothpick or has a spring when touched
  12. Let cool completely, the longer you wait the better, remove from pan, cut and serve

Tips:

  • This bread is very dark and rich, coffee enhances the depth of chocolate flavour feel free to omit
  • I do not like my desserts sweet whatsoever and am a huge fan of dark chocolate 80-90% more than milk chocolate, so I like the bitterness. Soak more dates or even add other sweeteners if needed like agave nectar, coconut sugar etc
  • Soaking the Medjool dates is essential and truly makes a huge difference in making them moist, creamy, caramelly, and smooth, do not omit this step.

A beautiful bread that uses up all those zucchinis and makes the perfect rustic homemade gift

Yours truly,

ppk