Diabetic & Heart Healthy
The zucchini keeps this easy, quick bread moist.
Made with almond milk and coconut oil, this vegan treat will satisfy everyone’s sweet tooth.
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 1/2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1/4 tsp instant espresso
3/4 cup almond milk, room temperature
2 Tbsp coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla extract
1 1/2 cups shredded unpeeled zucchini
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350° and lightly spray an 8 x 4-inch loaf pan with nonstick cooking spray.
In a medium bowl, combine the flours, cocoa powder, baking powder, baking soda, salt, cinnamon and espresso powder.
In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Do not overmix. Fold in all but 2 tablespoons of the chocolate chips.
Pour the batter into the loaf pan. Sprinkle the reserved 2 tablespoons chocolate chips over the top of the loaf and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
1 slice bread (about 1/2 inch)
Saturated Fat: 3g
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Date Last Reviewed: September 11, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD