Chocolate Zucchini.

IMG_2014IMG_2015IMG_2016IMG_2018 When it comes to paper writing season, it seems like I can find about a thousand distractions to keep me from the mundane task of writing paper after paper. My favorite one? Baking. I love the way fresh baking makes my apartment feel so warm, and smell amazing. I had a couple of zucchinis in my fridge that I forgot about, and decided to that a chocolate zucchini loaf would be the perfect way to get rid of them.  I used a recipe from one of my favorite cookbooks, the one I purchased at BabycakesNYC, which is a bakery I frequent every time I am in New York.  Although I am no longer vegan, the gluten free aspect this bakery offers ensures that there will always be something I can feel good about eating. The recipe I used is actually for a banana loaf, so I modified it to fit what I was looking for.  Here is the recipe:

  • 2 cups Bob’s Red Mill Gluten-Free Baking Flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 1/2 c coconut oil, with more for the pan
  • 2/3 c agave nectar
  • 2/3 c almond milk
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract
  • 2 medium zucchinis, peeled and grated
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees,  In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, cinnamon.  Add 1/2 c coconut oil, agave nectar, almond milk, and vanilla to the dry ingredients. Stir until the batter is smooth. Using a spatula, fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.  Pour into pan, and bake for about 25 minutes or until cooked all the way through.


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