If you’re anything like me, you panic buy vegetables at the market on the weekend because there is no way you have time to pick any more up during the week, but – oh wait, who’s got time for big vegetable cook ups during the week? So here I am at the end of the week with 5 gorgeous zucchinis threatening to go bad – what to do?
Well, I’ve found the best way to use them up – put them in a delicious, kid-friendly, freezable Chocolate Zucchini Bread!
Kid’s don’t care that there is zucchini in this, as long as they know it’s chocolate
Whilst the recipe calls for specific quantities of zucchini, I have made this several times with different amounts and it’s always turned out fine (if a little crumbly sometimes). I’ve also swapped out the egg for a “chia egg” a couple of times (if you don’t know how to make a chia egg you can find out here)
If you try out this recipe, make sure to let us know by leaving a comment below, or sharing it on your Facebook page!
- 550g grated zucchini
- 1.5 C self-raising flour (or wholemeal or Gluten Free)
- 1/2 C almond meal (or add extra SR flour)
- 1/3 cup cacao
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup rice malt syrup (or honey or maple)
- 2 eggs (or 2 chia eggs)
- 150g softened butter
- 1 tsp vanilla
- optional - any nuts on hand
Prep: set your oven to 180 degrees Celsius (fan forced) and grease or line a loaf pan
- Grate your zucchini – preferably using a food processor. You can also grate zucchini in bulk and freeze until you want to use it – just make sure you drain it well.
- Add zucchini to a colander, sprinkle with 1/2 tsp salt and sit for 5 minutes (you AND the zucchini – you deserve it)
- Melt the butter and rice malt syrup (or honey or maple syrup – whatever you have) on a low heat – allow to cool 5 minutes.
- Combine eggs with the syrup mix
- Mix your flours and dry ingredients in a large bowl
- Add the wet mix to the zucchini
- Add the dry mix to the wet mix
- Pour into a loaf tin and sprinkle with cacao nibs or chia seeds (or leave plain)
- Bake for 50-60 minutes until cooked through
- Allow to cool before removing from pan.
For a gluten free option, use 1.5 cups GF self-raising flour.
You can omit the almond flour and use 0.5 cup extra normal flour