Choc. Zuke Bread Redux

Mama Rose and I had much better luck on our third attempt at this recipe. We made some adjustments to the original recipe and it was the best yet. The key was doubling the ingredients and baking it in a brownie pan. Here's the end result followed by our retouching of the recipe in bold to make it our own.

Ingredients:

• 1½ cups Teff Flour - we switched it to regular flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1½ tsp xantham gum
• ½ cup cocoa powder
• 1½ cups grated zucchini - pressed paper towel over to soak up some of the juice
• ½ cup maple syrup
• 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water)
• 1¼ cups chocolate coconut milk
• ¼ c cacao nibs (or vegan chocolate chips)
• ½ cup chopped walnuts on the top and 1 cup-ish mixed in
• added ½ cup-ish of sugar in the raw and sprinkled a ton on top

Instructions:

1. Preheat oven to 350°F
2. In large bowl, mix together flour, xantham gum, cocoa, baking powder and baking soda.
3. Add grated zucchini, maple syrup, flax eggs and coconut milk. Stir until just mixed. Do not over stir.
4. Add in cacao nibs and stir to mix.
5. In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan.
6. If adding walnuts, sprinkle over top of batter and gently press into the top of the batter so that they are about half way covered by the batter.
7. Bake for 55 mins, or until a toothpick inserted into the loaf comes out clean.

Notes: Due to the moisture content of the zucchini, this bread should be enjoyed within 2-3 days and is best to be stored in the refrigerator. But you can totally slice it and toss it in the freezer. I think it's best after it's been in the freezer over night and then thawed and nuked in the microwave for half a minute.

Nutritional Information for original recipe, since I loaded it up with walnuts and sugar:

Serving size: 1 slice Calories: 166 Fat: 6g Saturated fat: 1g Carbohydrates: 28g Sugar: 9mg Sodium: 343mg Fiber: 5g Protein: 4g Cholesterol: 0mg

Created by Savanna - glutenfreeveganpantry