Chocolate Zucchini Bread: Gluten Free

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In my quest to use all of the giant bag of coconut flour I bought for the bargain price of €4.95 I have been trawling the internet looking for suggestions and I came across the idea or making zucchini bread, courgette bread if you are Irish. There are quite a few recipes for zucchini cake and bread around but I have been slow to try them with Gluten Free flour as I was worried the resulting cake would be too wet and I hate nothing more than a cake that is more heavily damp than delightfully moist. Given how absorbent coconut flour is I thought it might stand up to the amount of moisture released by the zucchini while baking.
The zucchini bread was so much nicer than I had expected, I am always slightly suspicious of the idea healthy baked goods preferring deserts that are deeply indulgent, however this was delicious, with a good hit of chocolate and a nice moist slightly nutty texture from the coconut and courgette. I put the bread in the kitchen at work and it had disappeared before 10.00am so if the proof of the pudding is in the eating than this recipe was a success.
Chocolate Zucchini Bread
Ingredients

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2 cups of grated courgette / zucchini. It took one large courgette to get the two cups.
4 large eggs
2 tablespoons of unsalted butter, melted and cooled slightly
1 teaspoon of good vanilla extract
1/3 cup of honey
1/3 cup of coconut flour
¼ cup of cocoa powder (check to make sure it is Gluten Free)
½ teaspoon of baking powder
½ teaspoon of sea salt
Preheat your oven to Gas 4/ 180 / 350f

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• Butter and line a loaf tin with baking parchment. Even though I buttered the baking parchment the bread was quite sticky and I had to be very careful when peeling bake the paper once the bread was baked.
• Ake your two cups of grated courgette and squeeze to remove as much of liquid as you can.
• Place the courgette, melted butter, eggs, honey and vanilla extract in a bowl and beat until everything is combined. I used my electric mixer but a hand whisk would do just as well as you are not looking for volume you are just combining all the ingredients.
• In another bowl stir together the coconut flour, salt, baking powder and cocoa powder.
• Add the dry ingredients to the cake batter and mix until combined.

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• Scrape the batter in to the prepared loaf tin and place in the oven for forty to forty five minutes or until a cake tester comes out clean when you check.
• If you feel the top of the cake is getting too dark you can cover it with a piece of baking parchment.
• Remove the bread from the oven and allow to cool for a few minutes before tipping it out of the time and carefully removing the baking parchment.

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• Allow to cool fully before slicing and store in an airtight container for a few days, if it lasts that long.

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I had thought that the bread might need a good layer of butter but it was lovely served unadorned with a cup of tea. This bread is great either for breakfast or a mid -morning snack and if you have children with celiac it would be a nice addition to their lunchbox.

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