Today’s recipe is inspired by all of you lovely readers.…
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.