chocolate baked zucchini recipe
Chocolate baked zucchini: Indeed, healthy twists on baked goods are quite delicious. It contains grated zucchini with ripe banana mashed and then blended with oats and tiny bits of chocolate, very moist delight indeed. 30-35 minutes to bake in an 8×8-inch pan. Perfect for a quick breakfast or snack, the recipe blends whole grains and veggies with a hint of sweetness and chocolatey goodness to enjoy it warm or room temperature!
Equipment
- 8×8-inch Baking Pan
- Rolled Oats
- Maple Syrup
Ingredients
- 2¼ cups rolled oats
- 2 cups sliced very ripe bananas (from about 2 bananas)
- 1 cup grated zucchini, squeezed very dry
- ▢½ cup shredded unsweetened coconut
- ▢2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs
- ¼ cup melted and cooled unsalted butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray.
- Put oats into food processor and pulse for about 30 seconds, until it resembles coarse flour.
- Add all remaining ingredients except chocolate chips. Blend for about 1 minute, stopping to scrape down sides when necessary, until batter is smooth and well combined.
- Pour the batter into the prepared pan and arrange evenly with a spatula. Sprinkle chocolate chips on top or fold them gently into the batter. Bake for 28–30 minutes or until the edges are golden and a cake tester inserted into the centre comes out clean.
- Baked zucchini should cool down completely in a pan. Serve cold, at room temperature, or just warm to the touch.
Notes
Store the bread in an airtight container in the fridge or in a zip-top freezer bag with as much air removed as possible for up to 3 months. Make sure to get as much moisture off the shredded zucchini as you can with a towel before using it. Test for doneness by sticking a cake tester into the center of the bread-it should come out almost dry. Let the bread cool in the pan if you can stand it!
For the richest flavor, use really ripe bananas for natural sweetness. This bread can be served plain or topped with cream cheese or nut butter. Try it slightly warmed or chilled straight from the fridge to see what you and the kids prefer. If you like, you can leave out the shredded coconut and add more oats.
Dairy-free: Use melted coconut oil or peanut butter instead of butter or yogurt.
Gluten-free: Use packaged gluten-free rolled oats.
Egg-free: Replace the egg with ¼ cup milk with a store-bought egg replacement. The texture will be softer, of course.