För recept på svenska, klicka här: Zucchinibröd med choklad
Yes, yes, we’re going crazy with zucchini recipes here – but hey, the season is actually coming to an end soon! We said bye-bye to a bunch of zucchini plants a few weeks back and started spinach in that spot instead, but have kept a few for an extension to the summer. And while the production rate has dropped significantly compared to July and August, we’re still getting a few fruits every week. This keeps us more than satisfied, and it probably goes without saying that we’re pretty excited for the fall crops to ripen now, after a long summer of endless amounts of crispy cucumbers, said zucchini, chard etc. But before we welcome root veggie galore and go nuts for kale salads again, just one more way of using up the summer squash masses: zucchini bread.
It’s as much a “bread” as banana bread is – sweet and juicy, in other words, and laden with chocolate chips, best eaten the next day or even the one thereafter, when both flavors and consistency have set nicely. We like to freeze it already sliced up for easy thawing, and typically bring it as a snack on the go (it goes very well with, let’s say, sunshine, pretty views and some type of outdoor activity). But whether you do the same or just munch away whenever is up to you – this plant-based deliciousness really works all the time. Even before breakfast, if you’d ask Mike. Hope it’ll become a go-to for you all too – we’ve already made 5 batches so far this year!
Makes 1 standard loaf
1 chia “egg”, see step 1.
2 1/2 dl all purpose flour
2 1/2 dl graham flour
1 1/2 dl sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 tsp whole cardamom, ground
Pinch of ground nutmeg
1/2 dl canola oil
2 dl oat milk (or other milk of your choice)
100 g dark chocolate, chopped
1 zucchini, grated (~250 g or ~6 dl grated)
- Set the oven to 180ºC and then grease and flour a standard loaf pan. Set aside. Continue by stirring together 1 tbsp chia seeds and 3 tbsp water in a small glass. Stir every minute for a few minutes and then let sit.
- In a large bowl, stir together all the dry ingredients.
- In a separate smaller bowl, whisk together canola oil and oat milk. Add the chia “egg” to the wet ingredients and stir.
- Add the wet ingredients to the dry and stir until smooth. Then, fold in grated zucchini (don’t squeeze out any liquids) and chocolate. Stir to combine.
- Pour the batter into the loaf pan. Bake in the middle of the oven for 55-60 min or until a toothpick comes out with moist crumbs. Best eaten the next day, and preferably consumed within 3-4 days. Can also be frozen for later.