This recipe is based off a vintage (80s) copy of the classic cookbook The Joy OF Cooking by Irma S. Rombauer and Marion Rombauer Becker. I’ve modified their Quick Banana Bread recipe — replacing bananas with zucchini, cocoa powder and more eggs….
I find with alternative flour recipes it’s good to start with a super reliable base recipe and make your modifications from there. Disclaimer: I’m always tinkering and trying out different “flour” variations, this isn’t one of those recipes where precision rules. But like Banana Bread, Zucchini Loaf is fairly forgiving.
Double Chocolate Zucchini Loaf
A paleoesque (no flour) rich bread.
Equipment
- 5" x 9" Bread pan (I use a glass one)
- Large mixing bowl, smaller one for flour, whisk (2), measuring cup(s), small pot, grater, mixing spoons galore and a couple of spatulas.
Ingredients
Alt Flour Blend
- 1/4 cup Ground Flax Seed
- 1/2 cup coconut flour
- 3/4 cup almond flour (fine blend)
- 1/2 cup unsweeteened dark cocoa powder
- 2 tsp baking power
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter
- 1 tbsp olive oil extra virgin
- 1/2 cup sugar (add more sugar if you prefer a more dessert like loaf)
- 2 tbsp greek yogurt (I use full fat)
- 4 oz dark chocolate (70% minimum)
- 2 tbsp butter
- 4 oz semi-sweet chocolate chips
- 4 eggs
- 2 cups grated zucchini
- 1 tsp vanilla
Instructions
Prep
- Have all ingredients at room temperature. Preheat oven to 350. Prep bread pan with a bit of butter — or if you prefer, line with parchement paper.
Alt Flour Blend
- Sift together the flour blend using a whisk until it's uniform in colour.
Wet Ingredients
- Whisk eggs together in small bowl first. Place to the side.
- Cream the 1/2 cup butter very well, mix in olive oil. Then add in sugar slowly and cream together.
- Re-whisk eggs to get some froth, and then eggs and vanilla to the butter mixture. Blend well.
- Grate the zucchini and blot with paper towels or dishtowel. This is optional, but I find it takes too long to bake otherwise. Add zucchini and blend all together (preferably with a wooden spoon).
Melted Chocolate
- Melt the dark chocolate with the remaining butter in a small pot over very low heat, or use a double boiler. (Note: never get any water in the chocolate). Allow to melt very slowly. Stir together every so often. Allow to cool for about 5 minutes before adding.When chocolate is melted cool off for approx 5 minutes. This is important.After cool, add to the butter / zucchini mixture and blend until all is chocolately glossiness.
DRY ingredients
- Now gradually fold in the flours to the blended wet ingredients. Do this in thirds.
- Once blended, throw in most of the chocolate chips, and keep some aside for later. Once the loaf is baked and cooling, press a few into the top for some chocolately goodness.
Baking
- Pre-heat oven to 350 celsius. Bake for about 45 minutes, then test with a toothpick in the center of loaf. If very gooey, it probably will need about 10 more minutes baking time.Remove from oven when firm to finger press, it bounces back:) And the toothpick is clean.Let cool for 10-15 minutes, then slide a knife around sides of pan. When loose enough, then remove from pan and let cool fully for another 45 minutes before slicing.
Notes
Alt flours: A note about portions for the flours — the original banana bread recipe calls for 2-1/2 cups flour. I have modified this to 2 cups total (with 1/2 cup being coconut flour), as coconut flour is very drying.
The original recipe also calls for only baking powder (2.5 tsps). I found a recipe calling for only baking soda, so I’m mixing it up.
Wet ingredients: It’s a little overkill, butter, yogurt and olive oil:) The olive oil gives a nice texture to the butter. The yogurt adds a nice undertone.Eggs: 4 eggs is a lot. If you use coconut flour, you need them. I sometimes substitute and use 2 eggs and 2 chia seed “eggs” (ground chia seed flour mixed with water — let it sit and it becomes goop. 1 tbsp = ~1 egg ) Paleoesque: I’m in the camp of not using frankenstein sugars. I’ve tried them, my tasting team (of 1) always notices a funny edge, not matter what combo. Maple syrup is nice, but liquidy. This is a very moist loaf. So I just use less sugar. Really, is baking even paleo? — Experiments: This is is an experimental blog. I’m an artist, not a professional chef. I approach baking with a sense of wonder and joy, and the occasional f-bomb. If you’ve happened to stumble across this blog, be flexible. If something doesn’t work out, photograph it, post it on instagram and spread the joy.