Cacao Nib Zucchini Bread

A bright, wholesome, slightly sweet and savory treat. Plant-based and vegetarian; how to make options. This recipe is balanced, very easy to make and digest. Why is it easy to digest? Zucchini contains a high amount of water content, among other benefits. Including support from chia seeds, as an optional ingredient, in this recipe.

ABOUT

This wholesome recipe is made with natural, plant-based, and less processed coconut sugar. With either vegan and vegetarian option of coconut oil or ghee for fat, chia seed ‘egg’ or chicken egg for binding. A delicious wonderful hint of bitter and chocolatey taste from cacao nibs. Walnuts (optional) offer a nutty taste. For a crunchy, soft and slightly savory, easy to digest, balanced abundant zucchini bread.

FAQ’S

Do you need to peel the zucchini skin off? No. The peel has healthy nutrition benefits. How do you drain zucchini after grating? I recommend two easy options: 1. In a fine mesh strainer over the kitchen sink, and gently press the zucchini into the side of the strainer. 2. On a baking sheet, plate, cutting board or counter, and pat the grated zucchini with a dry clean kitchen towel to soak up the water.

How To Make

First, if choosing to enjoy with a chia seed ‘egg’, make it and let it sit and gel while moving through next steps. Next, grating the zucchini and placing it in a metal strainer over a bowl or in the kitchen sink. Then, combining the drying ingredients. Now, mixing the wet ingredients. Check zucchini and squeeze any water that has been released. Add to wet ingredients to combine. Oil bread pan or line with heat-safe parchment paper and then pour in batter.

Recipe

Makes one loaf, 10 servings/slices

Cacao Nib Zucchini Bread

• 1 Chia seed “egg” / chicken egg

• 1.5 C grated/shredded, drained zucchini

• 1 tsp almond extract

• 1/2 C coconut oil/ghee/butter, melted

• 1/2 C coconut sugar

• 1.5 C whole wheat flour, if possible (I recommend Rainshadow Organics Hard Red Spring Bread Wheat Flour)

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1 tsp lemon zest

• 1/4 C cacao nibs

• 1/4 C walnuts, chopped (optional)

Directions

1. Begin by making one Chia Seed Egg in a medium sized bowl. Once gelatinous, move onto step 3. If baking with a chicken egg, whisk together with melted coconut oil/ghee/butter and coconut sugar until combined, before adding grated zucchini.

2. Pre-heat oven to 350.

3. Whisk melted coconut oil/ghee/butter, coconut sugar, almond extract, chia egg, and lemon zest until combined. Then add and mix in zucchini.

4. Whisk together flour, baking soda, baking powder, salt and cinnamon in a small bowl.

5. Next, pour and stir half of the dry ingredients into the wet ingredients. Repeat until all ingredients have been incorporated.

6. Now, line a bread pan with baking safe parchment paper, or, wipe 1 tsp coconut oil on the bottom and sides of the pan with L/R index and middle fingers.

7. Scrape batter from bowl into bread pan. If enjoying, top with cacao nibs and walnuts.

8. Bake for 45 minutes. Check doneness with a toothpick. EnJOY!

Pairings

This abundant zucchini bread is delicious morning, afternoon, or evening. For a divine: vegetarian vietnamese egg coffee; vegan chocolate chai tea latte.

These nutrition facts reflect the recipe being made with chia seeds and ghee.

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