Chocolate and Peanut Butter Zucchini Bread
Try this delicious zucchini bread for a healthy post-workout snack, or a quick and easy breakfast.
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Total Servings: 1 slice
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
This loaf can be stored in an airtight container in the fridge for 2-3 days.
Keep in the freezer in portion-sized packs for easy snacks.
Warm a slice and add to a bowl, with a big dollop of Greek yoghurt and a side of fresh berries for extra protein and fibre.
Nutrition per Serve
Serving: 1slice | Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Fiber: 3g
NUTRITION NOTE
Nutrition information should be used as a guide only
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