Double Chocolate Zucchini Bread
Posted: | Categories: Recipes | Tags:cakes dessert summer
Double Chocolate Zucchini Bread
Melissa Ben-Ishay
Sweet Recipes
Feeding nutrient-filled vegetables to my three-year-old is one of my greatest strengths. No one would ever guess that this cake has two zucchinis, no butter, and no sugar, but that's the magic of a mom in a kitchen. Tahini serves as the fat—a necessary ingredient for a moist crumb—and the maple syrup and dates give it just the right amount of sweetness. Top with flaky sea salt for a cake decadent enough for dessert, but healthy enough for breakfast.
Ingredients
- 2 zucchini, ends cut off and chopped into inch-long pieces
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 2 eggs
- 1/2 cup tahini
- 1/2 cup maple syrup
- 3 dates, pits removed
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips, divided (I love Hu!)
- Flaky sea salt, for garnish
Directions
Line a loaf pan with parchment paper and preheat the oven to 350F.
- Mix all ingredients except the chocolate chips together in a high-powered blender until smooth. I started with the zucchini, cocoa powder, and eggs, blended, then added the remaining ingredients. Blend until smooth.
- Fold half the chocolate chips into the batter.
- Pour the batter into the loaf pan.
- Cover the top with the remaining chocolate chips.
Cook for 45 minutes to an hour until a toothpick inserted comes out clean. Sprinkle with flaky sea salt and slice to serve.
