Aldi had a special on zucchini last weekend – 500 grams for $2.49. I wasn’t exactly certain about what I would cook with these very reasonably priced zucchinis, but later that day it occurred to me that I had never attempted to bake a zucchini loaf. I had seen them appear on multiple food blogs and websites so I had a rough idea of what was involved. I decided that I wanted to combine chocolate with the zucchini and, as with most of the recipes on this blog, I wanted to eliminate the refined carbohydrates. The result was this Low carb chocolate and zucchini loaf and I must say I was quite impressed. I was surprised by the moist texture created by the grated zucchini. I had recently purchased a silicone loaf tin so it was the perfect way to use it. This recipe made quite a small loaf of 8 thin pieces, however, you could perhaps double the recipe if you want a larger loaf. I would assume that a larger loaf would require a longer cooking time though.
1 zucchini, grated
½ cup coconut flour
½ teaspoon baking powder
2 tablespoons stevia
3 tablespoons cocoa powder, sifted
½ teaspoon cinnamon
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
½ cup coconut milk
Measuring cups and spoons
Large mixing bowl
Baking paper (not necessary if you have a non-stick loaf tray like me)
- Preheat the oven to 160°C. Add the grated zucchini, coconut flour, baking powder, stevia, cocoa powder and cinnamon to a mixing bowl and mix to combine.
- Add in the remaining ingredients. Mix well to combine the wet and dry ingredients.
- Pour the loaf mixture into the loaf tin. Smooth the loaf out with the back of a spoon and bake in the oven for about 45 minutes or until the loaf feels firm. Allow the loaf to cool completely before removing it from the tin and slicing.