Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.
I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)
Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards. Plus, the packaging is gorgeous!
I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.
- 1 1/2 cups packed grated zucchini
- 1/2 cup (4 oz) coconut oil, melted
- 2 1/2 cups flour
- 1/2 cup Divine Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup sugar
- ½ cup unsweetened applesauce
- 1 teaspoon coffee or vanilla extract
Grate your zucchini and place in a sieve over a bowl to catch any excess moisture as it drains.
Melt your coconut oil over medium low heat. Set aside to cool slightly.
Preheat your oven to 350°F. Grease one 9×5-inch loaf pan with cooking spray.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon, until fully combined.
In a separate large bowl, beat together the sugar and applesauce until smooth, about one minute.
Add the coconut oil and coffee or vanilla extract to the sugar mixture and beat until smooth.
Then stir in the shredded zucchini into the sugar mixture.
Add 1/3 of the flour to the zucchini mixture, stirring to combine after each addition. Once fully incorporated, add in another 1/3 of the flour, stirring to combine. Finish with the remaining 1/3 flour.
Add the batter to the prepared loaf pan.
Add to your preheated oven. Bake for 50 to 60 minutes at 350°F, or until a skewer inserted into the center comes out clean.
Let cool in the pan for 5 minutes. Run a butter knife around the edges to separate the bread from the pan.
Turn over the loafs onto a rack and let cool completely before slicing.
Oh yum. This bread ends up having a full chocolate flavor with a hint of cinnamon. The bread isn’t overly sweet either.
This recipe is a great make ahead option. The bread can be stored in an airtight container for up to a week, or it can be frozen for up to two months.
Thanks to Divine Chocolate for sending some samples my way!