Description
Make guilt-free dark chocolate zucchini bread in the blender. It’s a wholesome delight, sweetened with maple syrup & dates. Try it!
Ingredients
Units
Scale
- 2 medium zucchini, ends cut off and roughly chopped
- 1/2 cup cocoa powder
- 2 eggs
- 1 cup all purpose flour
- 1/2 cup tahina
- 1/2 cup maple syrup
- 3 Medjool dates, pits removed
- 1 teaspoon vanilla extract
- 1 1/2 teaspons baking soda
- pinch of salt
- 1 cup chocolate chips (I like dark chocolate)
Instructions
- Preheat oven to 350F and line 1 lb loaf pan with parchment paper. Or you can use disposable aluminum pans and spray them with oil.
- In a blender or food processor, add zucchini, cocoa powder and eggs. Combine well.
- Add flour, tahina, maple syrup, dates, vanilla, baking soda and salt. Blend until smooth.
- Fold 1/2 cup of chocolate chips into the batter
- Pour batter into pan and top with remaining chocolate chips.
- Bake for 45 – 60 minutes until a toothpick inserted into the center comes out clean.
- Cool completely and serve.
Notes
- Stor leftovers in an airtight container for up to 5 days or in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: oven