Chocolate & Peanut Butter Zucchini Bread
Moist, rich, and just sweet enough – this chocolatey loaf is proof that breakfast can be both decadent and nourishing.
With plenty of goodness provided by the combination of nutritious ingredients, this bread is a satisfying way to start your day (or curb that 3 pm snack craving).
The thing I love most about baking my healthy bread and muffin recipes, is that they satisfy my sweet tooth without compromising my health.
Why you’ll love this bread
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Midlife-friendly: the mix of fibre, protein and healthy fats in this loaf helps steady blood sugar.
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Healthy snack: grab a quick slice for a healthy ‘anytime’ snack.
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No refined sugar or flour: made with nutritious ingredients that support hormone health.
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Versatile: enjoy a slice warm, topped with Greek yoghurt. And a serving of fresh fruit and a handful of nuts to make it a satisfying breakfast.
Recipe tips
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Zucchini: grate it directly onto paper towel to remove excess moisture before adding to the batter, to avoid a soggy loaf.
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Oat flour is my favourite versatile alternative to ‘regular’ plain flour. And you can simply grind rolled oats in your blender for fresh flour whenever you need it.
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Texture: don’t over-mix once the wet and dry ingredients are combined; this keeps the texture light and tender.
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Storage: keep in the fridge for up to 5 days, or slice into portions and freeze for grab-and-go breakfasts.
(Full ingredient list and instructions in the recipe card below.)
Other breads and muffins you should try:
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.
Your body responds differently now to food, stress, sleep and movement, so the old “just eat less” rules don’t work anymore.
The Makeover Guide shows you how to build satisfying breakfasts that support your post-menopausal body, for sustainable weight loss.
You can read more about it here:
Post-Menopause Breakfast Makeover
Or click the button below to dive straight in.
Chocolate and Peanut Butter Zucchini Bread
Ingredients
- 2 cups zucchini
- ¾ cup oat flour
- ½ cup buckwheat flour
- 4 tbsp. cacao powder
- ½ cup chocolate chips
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- ⅓ cup olive oil
- ⅓ cup honey
- 3-4 tbsp. peanut butter
Instructions
- Preheat the oven to 180°C (350°F). Prepare a loaf tin lined with baking paper.
- Grate the zucchini directly onto some paper towel. Place another sheet of paper towel on top, and gently squeeze the zucchini over the sink to remove most of the water. Transfer to a bowl and set aside.
- In a large bowl, mix together the flours, cacao powder, chocolate chips, baking powder and salt. Add the zucchini and stir through.
- In a separate bowl, lightly beat the egg. Add the olive oil and honey, and mix together. Fold the wet ingredients into the dry ingredients and gently combine, using a spatula.
- Pour the batter into the loaf tin and drizzle peanut butter over the top.
- Bake in the oven for 40-45 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Remove from the oven and cool for 5 minutes in the tin. Then remove the loaf from the tin and set aside on a wire rack to finish cooling before slicing.
Notes
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
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