Healthier Desserts-Chocolate Zucchini Bread Two Ways

Hey, Everybody! So, Sorry that I did not get back to you about the zucchini bread. So here are my recipes. I made four batches. Two of them were Keto.



Recipe 1

Ingredients

• 1 1/4 cup spelt, white, or oat flour (We made our own oat flour in the food processor)
• 1/4 cup cocoa powder
• 2 tbsp dutch or additional regular cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp + 1/8 tsp salt
• 2/3 cup sugar (unrefined or xylitol if desired)
• 1 packed cup finely grated zucchini (220g) (1 packed cup is 1 zucchini)
• 3/4 cup plain yogurt, or see substitution options listed above 
• 1/4 cup oil, or additional yogurt for oil-free
• 1 tbsp pure vanilla extract
• 1/3 cup mini or regular chocolate chips, optional

*I find it easiest to grate the zucchini by pulsing it in the food processor. 

For the recipe: preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better. 

This version with the homemade oat flour was slightly chunky. Still Awesome!

Recipe 2

Ingredients

• 1 1/4 cup spelt, white, or oat flour (We used regular white flour)
• 1/4 cup cocoa powder
• 2 tbsp dutch or additional regular cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp + 1/8 tsp salt
• 2/3 cup sugar (unrefined or xylitol if desired)
• 1 packed cup finely grated zucchini (220g) (1 packed cup is 1 zucchini)
• 3/4 cup plain yogurt, or see substitution options listed above 
• 1/4 cup oil, or additional yogurt for oil-free
• 1 tbsp pure vanilla extract
• 1/3 cup mini or regular chocolate chips, optional

*I find it easiest to grate the zucchini by pulsing it in the food processor. 

For the recipe: preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better. 

Since we made four versions we ran out of yogurt at the end, so we used extra milk. With white flour and more milk, this version had more of a cake outside and fudge inside.