Hmmm – Kate loves chocolate, but she’s not so hip on zucchini bread. I wondered if I could make a chocolate-flavored bread and stick some zucchini in it without her knowing? I found this recipe and decided to try it. And again, my photo got deleted, so you’ll have to look at Anja’s photo:
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 tablespoons ground flax seeds
6 tablespoons warm water
1/3 cup agave syrup**
1/4 cup olive oil (I used safflower oil instead, b/c it’s my favorite for baking!)
1 cup mashed bananas (2 large bananas)
1 cup zucchini, grated
Yields 1 loaf
**After trying the batter, I knew my kids wouldn’t go for something that was hardly sweet at all, so I added another 1/3 C raw cane sugar.
- Preheat oven to 350. Grease or line loaf tin with parchment paper.
- In a large bowl, combine ground flax seeds with warm water. Let stand until it becomes like gel, about 10 minutes. If it doesn’t, pour the mixture into a small pot and let simmer for a couple of minutes.
- Sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- When flax seed water mixture has combined, whisk in agave syrup (sugar), olive oil and mashed bananas. Combine dry ingredients with wet ingredients. Stir in the grated zucchini.
- Pour batter into prepared loaf tin. Bake for about 45 minutes or until comes out clean. Let cool in the tin for 10 minutes (It took my loaf over an hour). Then take out and let cool completely on rack.
Kate realized that there was something in this and wouldn’t touch it. 🙂 Nathan, my veggie bread lover thought it was “OK.” I thought so too. The chocolate is nice, I may try it again with zucchini. However, chocolate AND zucchini AND banana were a little much mixed together. One bite tasted like zucchini bread while the next tasted like banana bread. While some may like this, I just found it confusing.
So – on to better recipes this week! Woohoo – back to the kitchen I go!