The zucchini, walnuts and chocolate just meld with the other ingredients creating a perfectly moist, rich, crunchy, bittersweet, kamut flour loaf cake.

bakedbasilegg whiteseggsfetahalf and halfmilkonionspeppersvegetarian

Just a digression on my Double Chocolate Zucchini Bundt Cake. Just me, in the quiet of the morning after my birthday, playing in the kitchen with flours and flavors, a want to bake so strong, impossible to dismiss. Yesterday has been a beautiful busy day, fun and cheerful. The search for my presents spread all over the house was interrupted only by a yoga class and a superb dinner out. Thanks my love! But now, back to business. Half of a large size zucchini still in the fridge, chocolate chips always in our pantry, walnuts calling me, wanting to be in the picture. Not enough cocoa powder, but I will make it work, all the flours on the shelf trying to have my attention. Kamut, it's your turn today, together with a small amount of my absolute favorite: brown rice flour. Here it comes: Kamut flour Chocolate Walnut Zucchini Loaf.

I know this does not make it gluten-free, because kamut is an ancient grain but, like spelt, it is nutritionally superior to common wheat in both protein and trace minerals. And sometimes, even gluten intolerant people (not celiac) can have goods with kamut or spelt flour, more digestable and gentler on the system than other types of wheat. Moreover, kamut is always grown organically and it has never been hybridized or genetically modified. So I try to include it in our diet as a substitute, here and there, to wheat. Kamut has a sweet and buttery flavor, its gluten is less elastic, though, so it tends to tear. In baked goods you will see that the texture is more crumbly, friable, but lovely all the way. And it is also great for pizza dough and pasta.

I added brown rice flour, because of my love for it, but also as to incorporate another flour in the texture, that will help to make it denser and firmer. You can switch and adjust flours as you most please. If you want it to be gluten-free, use buckwheat flour instead of the kamut and leave the brown rice flour just for the lightness. If you do not want it gluten-free, substitute all the flours with an all-purpose. In any case you are going to love it!

It rose beautifully, my Kamut flour Chocolate Walnut Zucchini Loaf, a sugary, chocolatey smell coming from the oven. It would have been as good even without the chocolate sauce on top. Maybe less caloric 😉 . But that glaze adds another level of deliciousness to the cake. It is addictive. You will find yourselves drawn to it, cutting slice after slice: for breakfast, afternoon snack (merenda, in italian), after supper treat.

Some times I'm just happier than others, of the sweets that I bake. This is one of them. The zucchini, walnuts and chocolate just meld and combine with the other ingredients creating a perfectly moist, dense, rich, crunchy, bittersweet loaf.