Zucchini Bread with Whole Grain Spelt & Chocolate Chips
A simple zucchini bread recipe made with whole grain spelt flour. Sweetened with maple syrup and unrefined dark chocolate chips. A delicious and easy to make snack!
1 1/2cupscoarsely grated zucchini(about 1 medium-sized zucchini) (215 g grated)
115gspelt flour(type 630)
115gwhole grain spelt flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonground cinnamon(ceylon)
1/2teaspoonfine sea salt
100gdark chocolate,chopped (70-85% cacao)
cacao nibs,to garnish (optional)
Method
Place an oven rack in the middle position of your oven and pre-heat the oven to 350F. / 175°C. Grease a loaf pan (25cm loaf pan is best) with coconut oil and line the center with parchment paper.
In a large bowl, whisk together the oil and maple syrup until well combined. Stir in the eggs, vanilla, psyllium husk and zucchini. Mix until well combined. Set aside.
In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
Stir the dry ingredients into the wet ingredients just until incorporated (being careful to not over-mix!) and then fold in the chocolate chips.
Pour the batter into the loaf pan and spread evenly. Sprinkle with cacao nibs, if desired.
Bake until a toothpick inserted in the center of the bread comes out clean, 55-60 minutes.
Cool the zucchini bread in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Notes
Baking time can vary slightly from oven to oven.
Once fully cooled, store the bread in wrapping in parchment paper or a double-wrapped tea towel on the counter for 3 days.
I use a mild unrefined coconut oil and can hardly taste it in this bread. Of course, if you like a coconut flavour feel free to use regular coconut oil. Alternatively, grapeseed oil.