The zucchini, walnuts and chocolate just meld with the other ingredients creating a perfectly moist, rich, crunchy, bittersweet, kamut flour loaf cake.
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.
Enjoy it! Grab your fork and clean the plate to the last crumb, the last smear of chocolate.
I like accompanying my slice of cake with a glass of almond or coconut milk.
Soundtrack of my baking, a Buddha Lounge cd, one of my birthday presents.
Print
Kamut flour Chocolate Walnut Zucchini Loaf
- Total Time: 1 hour 35 minutes
- Yield: 1 9x6 inch loaf pan 1x
Ingredients
- 1 cup butter (or coconut oil)
- 1 cup coconut sugar
- 3 eggs
- ¾ cup almond milk
- ¾ cup canola oil
- 2 cups kamut flour
- ½ cup brown rice flour
- 1 Tbsp baking powder
- ¾ tsp baking soda
- ¾ tsp sea salt
- ½ cup cocoa powder
- 2 ½ cups zucchini, shredded
- 1 cup semi sweet chocolate chips
- ½ cup walnuts
Chocolate Sauce:
- 100 g dark chocolate chips
- 3 Tbsp milk any kind
- 1 Tbsp corn syrup
Instructions
- To make the loaf: In a large bowl, beat butter with coconut sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in almond milk and vegetable oil.
- In a separate bowl, whisk together the flours, baking powder, baking soda and salt; sift in cocoa powder.
- Stir flour mixture into butter mixture just until combined. Fold in zucchini, chocolate chips and walnuts. Scrape into greased and floured loaf pan, smoothing top.
- Bake in 325° F oven until cake tester inserted in centre comes out clean, abot 1 hour and 15 minutes.
- Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper. Let cool completely.
- To make the chocolate sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering water(not boiling), heat together chocolate, whipping cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
- Spoon or spread over top of the cake.
- Let cool a bit before enjoying it.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
I love baking and kneading dough because it takes me to a happy place in my soul.
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