Kamut flour Chocolate Walnut Zucchini Loaf

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 9x6 inch loaf pan 1x


  • 1 cup butter (or coconut oil)
  • 1 cup coconut sugar
  • 3 eggs
  • 3/4 cup almond milk
  • 3/4 cup canola oil
  • 2 cups kamut flour
  • 1/2 cup brown rice flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1/2 cup cocoa powder
  • 2 1/2 cups zucchini, shredded
  • 1 cup semi sweet chocolate chips
  • 1/2 cup walnuts

Chocolate Sauce:

  • 100 g dark chocolate chips
  • 3 Tbsp milk any kind
  • 1 Tbsp corn syrup


  1. 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.
  2. In a separate bowl, whisk together the flours, baking powder, baking soda and salt; sift in cocoa powder.
  3. 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.
  4. Bake in 325° F oven until cake tester inserted in centre comes out clean, abot 1 hour and 15 minutes.
  5. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper. Let cool completely.
  6. 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.
  7. Spoon or spread over top of the cake.
  8. Let cool a bit before enjoying it.
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