Chocolate Zucchini Bread

I developed this recipe to increase the protein and vegetable intake in my children’s diet. A lot of the time, its preferable to offer children vegetables as they appear in nature, not grated, not disguised as something else so that they can eat it in its true form. However, if you have kids and they’re even the tiniest bit fussy, you know that getting vegetables into them can be a nightmare! I like to try to spread the intake of vegetable across the day. That way if dinner ends up being a disaster at least I know they’re eaten pretty well throughout the day.

You will need:

  • 1 large banana, mashed
  • 2 eggs
  • 1 tablespoon chia seeds
  • 2 tablespoons honey
  • 1 teaspoon vanilla paste
  • 1 tablespoon almond butter
  • 2 tablespoons cacao powder
  • ¼ cup olive oil
  • ¾ cup almond milk
  • 1 medium zucchini, grated
  • 1 ½ cup wholemeal self-raising flour
  1. Preheat oven to 170˚c
  2. Grease and line loaf tin
  3. Mash banana, add both eggs and beat with whisk for 1 minute
  4. One at a time – whisk through chia seeds, honey, vanilla paste, almond butter, cacao powder, olive oil then almond milk
  5. Grate zucchini and add it to the bowl then stir through
  6. Sift in all wholemeal flour and gently stir to combine
  7. Pour into loaf tin and bake for 40 minutes

Once cooled, store in airtight container in the fridge for 4 – 5 days

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