A healthy cake with rich ingredients. You need to make this chocolate chia zucchini loaf.
Welcome to my kitchen, where I love to blend the best of both worlds: wholesome goodness and irresistible treats! Dive into the rich flavours of my Gluten-Free, Dairy-Free Chocolate Chia Zucchini Loaf, a delightful creation crafted with love. Embrace the joy of sneaking in nutritious veggies without compromising on taste. With every bite, savor the goodness of grated zucchini mingled with the nutty crunch of chia seeds, all wrapped in a velvety cocoa embrace. Indulge guilt-free in this delectable loaf, where every ingredient is a celebration of flavor and nourishment. It’s not just a treat; it’s a wholesome delight waiting to be devoured.
To keep your Gluten-Free, Dairy-Free Chocolate Chia Zucchini Loaf fresh, follow these simple storage tips:
- Cool Completely: Allow the loaf to cool completely before storing to prevent condensation, which can make it soggy.
- Wrap Well: Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to seal in moisture and prevent it from drying out.
- Refrigerate or Freeze: If you don’t plan to consume the entire loaf within a few days, consider refrigerating or freezing it. Place the wrapped loaf in an airtight container or freezer bag before refrigerating or freezing to prevent it from absorbing odors.
- Refrigeration: Store the wrapped loaf in the refrigerator for up to 5-7 days.
- Freezing: For longer-term storage, freeze the wrapped loaf for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
- Slice as Needed: To maintain freshness, slice the loaf as needed rather than cutting it all at once. This helps to preserve its texture and flavor.
- Reheat if Desired: If the loaf becomes slightly dry after storage, you can refresh it by gently reheating individual slices in the microwave for a few seconds or in a toaster oven until warmed through.
If You Make These, Be Sure To Tag Me On Socials @happybellycreations
CHOCOLATE CHIA ZUCCHINI LOAF
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini and chia seeds. Let it sit for about 5 minutes to allow the chia seeds to absorb some moisture from the zucchini.
- In another bowl, whisk together the chickpea flour, oat flour, sorghum flour, cocoa powder, baking soda, and baking powder.
- Add the melted coconut oil, honey, eggs, and vanilla extract to the bowl with the zucchini and chia seeds. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until everything is thoroughly combined and there are no lumps.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.