Zucchinis are in season! Though zucchini can be used as a side dish or a ratatouille ingredient, by far my favorite way to consume this vegetable is in a moist, chocolatey loaf! If you have any reservations about using vegetables in desserts, this recipe will certainly convince you.
Season: Fall
Preparation: 20min
Total Time: 65min
Ingredients:
190 g flour
2 eggs
150 g bananas mashed (I used two big, overripe bananas)
186 g zucchini grated (I used one large zucchini)
100 g sugar
1/2 tsp salt
1/2 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
109 g olive oil/ coconut oil
80 g chocolate chips (optional)
50 g chopped walnuts (optional)
Directions:
Mix together the flour, baking powder, baking soda, cinnamon, salt, and sugar in one bowl.
Grate the zucchini in another bowl. Then, squeeze water out in order to condense the grated zucchini as much as possible.
In another bowl, mix eggs, bananas, olive oil, and vanilla extract.
Combine the wet and dry ingredients. Then, fold in grated zucchini, chocolate chips, and chopped walnuts.
Pour this into an oiled loaf pan and bake at 175°C for about 45 minutes (or use the toothpick trick to check when the loaf is fully baked).
Enjoy as a breakfast, dessert, or snack!
Nutritional values for the whole loaf:
1947 kcal | 38 g protein | 306 g of carbs of which 89 g is sugar | 142 g fat | 21 g fiber
CO2 Emission per portion: 1209 g