Moist Chocolate & Zucchini Loaf

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Moist Chocolate & Zucchini Loaf

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Ingredients

Adjust Servings:
150g (5oz) unsalted butter
200g (7oz) (70% cocoa solids or higher) dark chocolate
300g (10oz) grated zucchini
4 eggs
250g (9oz) almond meal
1/4 teaspoon pure stevia powder
2 teaspoons baking powder

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side, add more.

dairy-free – coconut oil.

nut-free – replace almond meal with ground sunflower seeds. Don’t use ground flax (linseeds) or chia as they will completely change the texture. You could try regular or chickpea flour – expect the baking time to be much less for flour.

different veg – carrot or parsnip can also be used. For a red velvet cake, replace zucchini with mashed roast beetroot or cooked sweet potato. All these veg will add more carbs than the zucchini.

no fan assist on your oven? – increase the set temp to 200C (400F). Check after 35 minutes just to be sure.

Ingredients

Directions

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One of the first food blogs I ever discovered was Chocolate & Zucchini by my lovely Parisian mate Clotilde. I’m still a huge fan and I just love the idea of combining two seemingly opposite ingredients to make a cake that ticks all the right boxes.

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Steps

1
Done

Preheat your oven to 180C (350F) fan assisted. Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.

2
Done

Melt butter in a small saucepan. Remove from heat and add chopped chocolate. Stand to allow the chocolate to melt.

3
Done

Meanwhile, grate zucchini using your food processor or a box grater. When the chocolate has melted add the butter-chocolate mixture to the grated zucchini. Add the eggs, almond meal, stevia and baking powder. Mix with a spoon until just combined.

4
Done

Pour into your prepared pan and bake for 45-50 minutes or until the loaf feels springy when you touch it. And a skewer inserted into the middle come out without any gooey cake stuck to it.

5
Done

Cool in the pan then slice and serve (preferably with lashings of double cream).

jules

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2 Comments Hide Comments

We absolutely love this cake. My husband loves chocolate but tries to avoid it because he is a candidate for diabetes. I only put 1 heaped tablespoon of cocoa in it, plus a heaped tablespoon of drinking chocolate. The result is sublime…and healthy.
The only drawback is the price of almond meal. I paid $9 at Woolies for 400g.

Thanks Jules for a great recipe. It’s in the oven right now and I can’t wait to try it. Solves our chocolate addiction and low carb diet.

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