Naturally gluten free, this flourless Chocolate Zucchini Loaf is moist, nutritious, and rich in flavour.
As a Holistic Nutritionist specializing in using food as medicine in menopause, I always find I’m circling back to this recipe. Women in perimenopause, menopause, and post-menopause all benefit from these factors when it comes to nutrition:
- managing blood sugar through low glycemic recipes
- avoiding refined flours and sugar
- including plenty of fibre
- adding phytoestrogens for hormone balance
And, this recipe checks these boxes. Enjoy this Chocolate Zucchini loaf as a snack or breakfast. Slather it with almond butter and a few extra pumpkin seeds for those healthy fats and phytoestrogens that can be supportive in the menopause journey.
Equipment you will need
A food processor to grind oats to a flour
A cheese grater to grate the zucchini
A loaf pan
Parchment paper
Set of measuring cups and spoons
One mixing bowl
Ingredients you will need
1 small zucchini: You will grate the zucchini with a cheese grater, with the peel on. Squeeze out all the water between paper towels or a clean cloth, and pack it into a 1 cup measuring cup
Egg: One whole egg (I always choose organic eggs)
Almond butter: I used 1/2 cup of almond butter. Others that work are pumpkin seed butter, sunflower seed butter, peanut butter, or sesame seed butter (tahini)
Maple syrup: Adds a nice, deep sweetness to this recipe but doesn’t leave it too sweet tasting
Vanilla extract: Use the pure vanilla extract for even more depth and sweetness
Milk: You will need 1 cup of milk. I used oat milk but any unsweetened milk will work
Apple cider vinegar: Balances and activates the baking soda in this recipe
Oat flour: If you don’t have oat flour on hand, simply grind up 1 cup of rolled or quick oats in a food processor until it resembles the texture of flour
Pantry staples: Baking soda and sea salt
Cacao: You will want Dutch processed raw cacao powder, not hot cocoa powder! Real cacao is sugar-free and bitter, but gives that “chocolate” feel without all the additions you might not want. This is the cacao brand I used in this recipe.
How to make a chocolate zucchini loaf
Preheat the oven to 350F and line a loaf pan with parchment paper for easy clean up and to prevent sticking
Grate 1 small zucchini, with the peel on, and squeeze out the water between paper towels or a clean cloth. Grate enough to fill a 1 cup measuring cup, packed. Transfer it to a mixing bowl
Add in egg, almond butter, vanilla extract, maple syrup, apple cider vinegar and milk. Stir until everything is combined
Make oat flour in a food processor by grinding 1 cup of rolled or quick oats until fine. Add them to the mixing bowl, along with baking soda, sea salt, and cacao powder. Mix well until everything is combined
Transfer the batter to the prepared loaf pan and sprinkle the top with raw pumpkin seeds
Bake for 55 minutes, or until the center is cooked through. Use a toothpick to test it
Rest the pan on a cooling rack for at least 30 minutes before removing and slicing. TIP: It slices best when it is completely cool
Serve with almond butter and pumpkin seeds!
If you love zucchini, you have to try these recipes next
Zucchini Lasagna (no noodles!)
Red Lentil Pasta Sauce with spiralized zucchini noodles
Flourless Chocolate Zucchini Loaf
Description
Naturally gluten free, this flourless Chocolate Zucchini Loaf is moist, nutritious, and rich in flavour.
Ingredients
Instructions
-
Preheat the oven to 350F and line a loaf pan with parchment paper for easy clean up and to prevent sticking
-
Grate 1 small zucchini, with the peel on, and squeeze out the water between paper towels or a clean cloth. Grate enough to fill a 1 cup measuring cup, packed. Transfer it to a mixing bowl
-
Add in egg, almond butter, vanilla extract, maple syrup, apple cider vinegar and milk. Stir until everything is combined
-
Make oat flour in a food processor by grinding 1 cup of rolled or quick oats until fine. Add them to the mixing bowl, along with baking soda, sea salt, and cacao powder. Mix well until everything is combined
-
Transfer the batter to the prepared loaf pan and sprinkle the top with raw pumpkin seeds
-
Bake for 55 minutes, or until the center is cooked through. Use a toothpick to test it
-
Rest the pan on a cooling rack for at least 30 minutes before removing and slicing. TIP: It slices best when it is completely cool
