I’m a huge fan of chocolate. I’m also a huge fan of zucchini. A good friend of my mom’s owns and operates a gluten free bakery at home in Seattle, and she makes a double chocolate zucchini bread that is phenomenal – the first ingredient is zucchini, so you can at least pretend it’s healthy.
As much as I love Rebecca’s double chocolate zucchini bread, it’s pretty hard to get while I’m at school in Ithaca. Luckily, I’ve got all kinds of zucchini coming in through my CSA with Early Morning Farm, and I’ve always got chocolate on hand. But double chocolate? I thought I could go one better with a triple chocolate zucchini bread.
One of my favorite treats to keep on hand is Artisana Cacao Bliss, a spread made from coconut butter, cacao and agave. It’s beyond delicious, and it’s a lovely treat to put on pancakes, add to baking or spread on toast (or just eat with a spoon, which is usually what I do!) If you don’t have Artisana products in stores near you, you can order it on Amazon. In this recipe you could switch out the Cacao Bliss for a coconut butter (also called coconut manna) but sadly that would end up making the recipe only a double chocolate zucchini bread. (I still support you.)
Triple Chocolate Zucchini Bread (gluten free, dairy free, grain free)
3 eggs, whisked
1/2c Artisana Cacao Bliss, slightly warmed
1 tsp vanilla
2 tbsp dark cocoa powder
2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
2c grated zucchini
3/4c dark chocolate chips
Preheat the oven to 375.
Whisk the eggs and vanilla in a large mixing bowl. In a separate microwave-safe bowl, slightly warm the Cacao Bliss (or coconut manna) until soft, about 30 seconds in my microwave. Combine the Cacao Bliss with the eggs and vanilla; mix until combined.
In a small bowl, combine the cocoa powder, coconut flour, baking soda, baking powder and salt. Add to the wet ingredients and mix until combined. Fold in the zucchini and chocolate chips.
Line a loaf pan with parchment paper or grease with a fat of your choice. Pour the batter into the loaf pan and place on the top rack of the oven. Bake for 35-40 minutes or until the loaf is set in the center. Let cool, then serve. Pretend it’s healthy because the first ingredient is zucchini.
This cake is a spongy, dense cake, almost reminiscent of a chocolate lava cake because of the high density of eggs and chocolate. I think next time I try it I’ll change some things up, and I’ll update it here as I go. I’m thinking a bit more flour (maybe buckwheat and teff) and some more baking powder to give it more of a cake-y feel. Try it out!