At this time of year, my office usually has a bowl of snack size chocolate candy available for anyone at any time. Oh, goodness, it’s hard to stay away from! I’ve been averaging 2 a day on the days I go to work. :/ So I needed chocolate, but in a healthier package.
In this cookbook from my local library, I found a recipe for Chocolate Zucchini Bread. I almost didn’t make it because I did not have enough cocoa powder, but took a chance with what I had and I’m glad I did. It came out delicious! The sweetness is comparable to a quick bread, but since I couldn’t quite see having a piece for breakfast, I called it a cake.
I made a few changes because of my preference for certain ingredients, but either way, I’m sure you would be happy with the result! (If gluten is no concern for you, just sub whole wheat pastry flour for a healthy alternative and omit the xanthan gum.)
GF Vegan Chocolate Zucchini Cake
1/2 cup honey
1/2 cup Sucanat (or organic sugar)
1 tablespoon vanilla
1 T milled flaxseed (optional)
2 teaspoons cinnamon
2 cups finely grated zucchini
2 1/3 cups GF flour mix *
2/3 cup cocoa powder
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chocolate chips
1. Preheat oven to 350 degrees. Grease a 9×9 baking pan.
2. In medium saucepan, melt Earth Balance. Turn off heat, and add honey, Sucanat, vanilla, flaxseed and cinnamon. Mix well. Let cool a bit.
3. Finely grate 2-3 zucchini to make 2 cups. Don’t squeeze out the moisture – this helps moisten the cake. Add to wet ingredients in saucepan. Mix until well combined.
4. In large bowl, sift together flour mix, cocoa powder, xanthan gum, baking soda and salt. (I use a fine mesh strainer.) Whisk well. Stir in chocolate chips
5. Pour wet ingredients into dry and stir until well combined.
6. Turn into well-oiled 9×9 baking pan and spread out evenly.
7. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. (But don’t confuse melted chocolate chips with liquid batter! – Yes, I speak from experience.)
Serve with fresh, cold milk. (Recipe for almond milk to come soon!)
* A word about gluten-free flour mixes…
I would like to use all whole grains when I bake, but I’ve seen that that’s not realistic. First of all, some items wind up feeling like gravel in the mouth . And particularly with gluten-free baked goods, some turn out too crumbly and won’t hold together. So I’m taking the advice of those who’ve been doing this longer than I have, and using a whole grain/starch combination for my all-purpose flour mix. My flour mix consists of 70% whole grain flour (or combination of whole grain flours) to 30% starch. This works out to approximately 25 ounces WG flour to 11 ounces starch. Currently I’m using a mixture of 25 ounces brown rice/millet mixture and 11 ounces potato starch all mixed together and stored in my fridge. See below for possibilities.
Use 70% (25 ounces) of any of these whole grain flours, alone or in your desired combination:
Then add 30% (11 ounces) of any of these starches, alone or in your desired combination:
White Rice Flour