This recipe for Tangy Turnip & Sprouts Slaw is inspired…
Has the mother lode of zucchini come your way? If not yet, get ready for it because ‘tis the season for offloading zucchini, which is not a bad thing, provided you dig zucchini.
I appreciate zucchini’s versatility and its apparent fecundity because – goodness! – every well-meaning-green-thumbed friend seems eager to share the bounty of his or her summer squash harvest.
Zucchini wasn’t an easy sell for my palate. I never loved-LOVED it the way I do carrots or leafy greens or…apples. Botanically zucchini is a fruit, but, of course, we best know zucchini and its schmancy alter-ego “courgette” (oooh la la) as a vegetable in a culinary context.
Perhaps you’re partial to zucchini zoodled or as grilled chunks or as something entirely and wonderfully innovative as Hayley Stobb’s Zucchini Cheese! But I bet you also love zucchini bread. And I’d wager you’d happily nom on zucchini bread with a hint of chocolate. Hellzyeah, you would, which is why you’re going to enjoy this Hint-of-Chocolate Zucchini Bread.
This recipe was developed as part of Operation Gain-and-Maintain. Perhaps, like me, you’ve struggled with being underweight and with needing to pack (and keep!) on a few. I’ve found that reintroducing and tolerating nut butters and eggs, both of which this recipe requires, have been tremendously helpful on that front. I can add a slice or two of this bread at breakfast or as an afternoon snack as a way to get in extra fat, protein, and calories, especially on those days where I’m extra active.
This recipe is also derived from my “SCD Days,” so I carry for it a soft spot for that reason.
Alas. What we have here is a lovely loaf that makes the most of one of the season’s most prolific vegetables in a most delicious manner. And the recipe is ridic easy to boot!
Oh, and just a quick visual tip, as, in my early days of baking, I couldn’t quite visualize what lining a tin with parchment overlaps looked like. Ha! Here ya go:
Hint-of-Chocolate Zucchini Bread (Paleo, SCD)
Author: Martine Partridge
Recipe type: Grain-Free, Gluten-Free, Dairy-Free Baking
Serves: 10-12 slices
- 1 c. shredded zucchini (plus a sprinkle of salt)
- 1 c. nut butter (cashew, almond, etc.)
- 1 tbsp. pure cocoa powder (eliminate if following SCD)
- 3 tbsp. liquid honey
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 2 large eggs
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- Preheat the oven to 300 degrees. Lightly grease a small loaf tin (5 x 7 inches). Line the bottom and sides with parchment paper with slight overlap. (See the picture in the post above.)
- Place one cup of grated zucchini in a colander over a bowl and sprinkle lightly with salt. Allow to sit while you prepare the remaining ingredients.
- In a large mixing bowl, add the nut butter, cocoa powder (omit if following SCD), honey, cinnamon, salt, and eggs. Beat for about 30 seconds, until well combined. Do not over-mix as nut butters tend to become stiff.
- Add apple cider vinegar and baking soda. Beat for another 10-15 seconds.
- Squeeze any excess moisture out of zucchini with your hands (there likely won't be much liquid) and then add the zucchini to the batter. Beat a few times to combine (about another 15 seconds).
- Pour batter into the prepared pan. Very lightly smooth the top. Bake at 300 degrees for 40-45 minutes until a toothpick comes out clean at the centre.
- Allow to cool 15-20 minutes in the tin. Using parchment paper overlaps, gently lift the loaf onto a wire rack and allow to cool completely before slicing.
- Store in the refrigerator. This bread also freezes well once sliced.