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Ingredients
- 2 cups (300g) zucchini, grated
- 1 ¼ cups (190g) all-purpose flour
- 4 tbsp. cocoa powder, unsweetened
- 6 tbsp. chocolate chips
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 egg, beaten
- ⅓ cup (80ml) olive oil
- ⅓ cup (110g) honey
- 4 tbsp. peanut butter
Prep Time:
15
Minutes
Directions
Cook Time:
50
Minutes
- Preheat the oven to 375°F (190°C). Prepare a loaf tin lined with baking paper.
- Grate the zucchini and place it into a clean kitchen towel. Squeeze the zucchini over the sink to remove most of the water, then transfer into a bowl and set aside.
- In a large bowl, mix together the flour, cocoa powder, chocolate chips, baking soda and salt. Add the zucchini and stir to combine.
- In a separate bowl, mix the egg, olive oil and honey together. Fold this wet mixture into the dry ingredients and combine with a spatula.
- Transfer the batter into the loaf tin and drizzle with peanut butter.
- Place the tin into the oven and bake for 45-50 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Remove the loaf from the oven and cool for 10 minutes in the tin. Then remove the loaf from the tin and set aside on a wire rack to finish cooling before slicing.
- This loaf can be stored in an airtight container for 2-3 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
