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Zucchinikuchen Rezept mit Schokolade
Elle

Zucchini Bread with Whole Grain Spelt & Chocolate Chips

5 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 Slices
Course: Snack
Cuisine: Baking
Calories: 155

Ingredients
  

  • 1/2 cup melted coconut oil (mild/neutral tasting) (125 g)
  • 1/2 cup pure maple syrup (125 ml)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon pure vanilla powder
  • 1 tablespoons psyllium husk powder
  • 1 1/2 cups coarsely grated zucchini (about 1 medium-sized zucchini) (215 g grated)
  • 115 g spelt flour (type 630)
  • 115 g whole grain spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (ceylon)
  • 1/2 teaspoon fine sea salt
  • 100 g dark chocolate, chopped (70-85% cacao)
  • cacao nibs, to garnish (optional)

Instructions
 

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
  4. Stir the dry ingredients into the wet ingredients just until incorporated (being careful to not over-mix!) and then fold in the chocolate chips.
  5. Pour the batter into the loaf pan and spread evenly. Sprinkle with cacao nibs, if desired.
  6. Bake until a toothpick inserted in the center of the bread comes out clean, 55-60 minutes.
  7. Cool the zucchini bread in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 155kcal

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.
  • Psyllium husk powder can be found in your local organic food store.
  • I use dark chocolate from GEPA (85% cacao) for this zucchini bread recipe (unpaid mention).

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