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Z IS FOR ZING

August 19 2016 – Delikate Rayne


Desserts and baked goods often get a bad rap because they’re generally made up almost entirely of carbs.  The majority of the population is afraid of carbs because they associate carbs with weight gain among other unwanted ailments.  While that might be true for some carbs, not all carbs are created equally.  We’re here to show you how to make a delicious chocolate zucchini bread that is “full of carbs,” but includes half of those good carbs our body needs and half of the ones that give all carbs a bad name.
Not only is zucchini pretty low in fat and calories, but it also provides us with Vitamin C, Vitamin B-6, and is a good source of carotenoids, among other nutrients that help our bodies thrive.  This recipe is perfect to make in the summer months when zucchini is abundant and cheap in almost every grocery store across the U.S.  We added shredded coconut and chocolate chips to ours, but walnuts or dried cranberries are other good additions to this bread.  

INGREDIENTS
¾ cup organic cane sugar
4oz. unsweetened applesauce
¼ cup unsweetened original almond milk
2 tsp. vanilla extract
1 flax egg
1 ¼ cup all-purpose flour
⅓ cup of cocoa powder
½ tsp. sea salt
½ tsp. baking soda
¼ tsp. baking powder
1 ½ cup of fresh shredded zucchini
½ cup of vegan chocolate chips
½ cup of shredded unsweetened coconut (optional)

DIRECTIONS 

Preheat oven 325°F.

In a large mixing bowl combine sugar, applesauce, almond milk, vanilla extract, and flax egg.  Stir to combine.

In a separate mixing bowl combine flour, cocoa powder, salt, baking soda, and baking powder.  Stir to combine.

Add dry ingredients into the bowl of wet ingredients and stir until they are combined.  Add in shredded zucchini, chocolate chips and coconut and stir to combine.

Lightly grease a large loaf pan and pour mixture in.  Place in oven and bake for 75 minutes.  The bread will be done when it is set and a toothpick comes out clean.

Makes 1 large loaf. 

Imagery by Alexandra Eberts

Additional imagery via Popsugar

Recipe and words by Alexandra Eberts, https://aisforaubergine.com