Thursday, March 13, 2014

Skinny Chocolate Zucchini Bread


If you ever get a chance to ask my boyfriend about my relationship with technology, $20 bucks says he will straight up laugh in your face. Some days I don't know how I even run this blog. Oh, like the time that I titled an entire recipe, blog post, instagram pictures, and pinterest pins as "Short Rib Mac & Cheese", when really it was a "Short Rib Grilled Cheese Sandwich". Or how I can barely work our apple TV (like are we living in the future?!) or set up my own e-mail. Last week I even had to have him set up an appointment with the Apple store so I could get my iTunes on to my new computer. You know. Because all I know about  my new computer is that it's super cute and light as air. It's sad really. But like I always say, I belong in the 1950's. Listening to oldies music in the kitchen with my pin curls and drinking a dirty martini in my fabulous over sized skirt a la Jackie Kennedy. We all have our dreams, right? And I usually dream about tantalizing food. Imagine counting meatballs instead of sheep. Yum. But anyways. About this bread. It is a healthy version of a traditional zucchini bread. But it's still a bit sinful. I mean it's chocolate. Hello!

Skinny Chocolate Zucchini Bread

Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup old fashioned oats
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/4 cup agave nectar or honey
  • 2 eggs, room temperature
  • 1/4 cup plain greek yogurt
  • 1/4 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 cup packed grated zucchini, all excess moisture squeezed out
  • 1/3 cup chocolate chips for topping
Preheat oven to 350 degrees F.

In a medium bowl whisk together the flour, oats, cocoa, baking soda, baking powder, and salt. Set aside. 

In a large bowl, whisk together the eggs and sugar until smooth and creamy. Add in the agave, yogurt, coconut oil, and mix well. Then add in the vanilla, mixing again. 

Slowly add the dry ingredients to the wet, mixing until just combined. Add in the shredded zucchini and stir a few times until the zucchini is just incorporated into the batter.



Pour into a bread pan, sprayed with non-stick cooking spray. Top with the chocolate chips. Then place into the oven and bake for 50-60 minutes, until a toothpick placed in the center comes out clean. 


Let cool before removing from the bread pan and slice to eat.


Can be stored and frozen in an airtight bag for future consumption.

1 comment:

  1. Chocolate and Zucchini is not something I would've put together on my own...but you've totally changed my mind about that now! Also, you could've had me fooled on the technology thing - you run this bad boy like a pro ;)

    ReplyDelete

 

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