Double Chocolate Zucchini Spelt Loaf, a delicious chocolate bread with "healthier" ingredients such as shredded zucchini, extra virgin olive oil, coconut crystals, dark chocolate, and spelt flour. Great at breakfast, as an afternoon pick-me-up, and after dinner sweet treat.
Song of the day: Paradise by George Ezra.
What is always present in our pantry? Dark chocolate bars. Good ones, organic mostly, fair trade sometimes, with at least 70 % cacao and up. There's nothing that chocolate can't solve. Whenever I feel sluggish, down, sad, or peckish, I reach for a piece of dark chocolate and that can help save the day.
We have a very good recipe for a double chocolate zucchini cake, one that I make every year at the end of Summer when the abundant zucchini crop just begs to be utilized in a myriad of recipes.
This year the garden produced even more zucchini, and after having our fair share fresh, some were shredded and stored in the freezer for later use.
Time has come to use a bag of frozen shredded zucchini
The bigger zucchini are the ones I like to shred and save for cakes, loaves, and muffins. Not that the small ones wouldn't be as good, but we like to save them for savory dishes. I measure 2 cups of shredded zucchini and into a freezer bag they go. When I need them, like in the case of this Double Chocolate Zucchini Spelt Loaf I just have to take one bag out the freezer, let it thaw and squeeze out the excess moisture (do not squeeze too much, though, you need some of that moisture).
Zucchini in a cake?
Together with pumpkin, the use of zucchini in baked goods is something I learned since I came to Canada. Before, if you had asked me, I would have probably laughed at you. I am liking this cultural exchange, some of my Italian learnings pour into my new Canadian life and vice versa.
I got the inspiration for a double chocolate zucchini loaf, or bread, from a fellow Canadian food blogger, Renée Kohlman, and her wonderful cookbook "All The Sweet Things" which recently won the Taste Canada Awards for single-subject cookbooks.
I adapted her recipe and added my own touches, using ingredients like spelt flour, olive oil, coconut crystals, that you can recognize as being part of the ingredients I use the most in my baking.
The result was a wholesome zucchini bread with an inner delicious self. Moist and chocolatey, it screams decadent while being of the healthier kind. The zucchini just disappears and only provide softness, moistness, and some lovely green speckles throughout.
If you have yet to try baking with spelt flour, maybe this Double Chocolate Zucchini Spelt Loaf might be the recipe you need to take the leap. I substitute spelt flour 100 % for the all-purpose and it does not affect the proportions of the other ingredients. Although spelt flour descends from wheat and it is not a gluten-free flour, it is digestible for people with a sensitivity to gluten.
We like a slice of this loaf at breakfast with a nice cup of freshly brewed coffee, in the afternoon with tea or coffee, and after dinner with a glass of milk (that's a picture of my husband, right there, lol). Loreto describes its flavor as rich and luxurious yet not too sweet to make his teeth chatter. He said he reminded him of a cake that a next door neighbor used to make when he was a child, very moist and rich in that healthy chocolate flavor.
Hope you enjoy it as much as we do.
Song of the day: Paradise by George Ezra.Print