Moist & Chocolatey Zucchini Loaf Recipe with Apple Cider Vinegar & Maple Syrup

Did you know that zucchinis are not just tasty green veggies that we enjoy consuming especially during summer, but veggies that are very healthy because of the abundance of nutrients they contain and their strong healing powers? Believe it or not, they are rich in fiber which will boost your digestion and thus, minimize the chances for haemorrhoids, constipation, and colon cancer.

Moreover, zucchinis contain flavonoid compounds which have the capacity to fight off free radicals associated with cancer. According to Healthy Holistic Living, zucchinis are rich in potassium and vitamin C. It helps keep the bones and teeth healthy, betters the food absorption, and speeds up the healing of wounds and minor injuries.

Zucchini: An Excellent Baking Replacement for Wheat?

Even though you often use it as a side dish for lunch and dinner, zucchini can also be used as a replacement for baking goods because it is, oh so good! It will make baked goods moister, it will help you up your intake of veggies, it will boost your fiber levels, it will not elevate your calorie levels excessively, yet it will help you feel sated, and, it is a less expensive alternative for gluten.

DIY Recipe for Gluten-Free Zucchini & Chocolate Loaf

According to Green Healthy Team, this chocolate and zucchini loaf is the ideal healthy snack for any part of the day and it will not just excite your taste buds, but it will not make you feel less bloated and lower the chances for digestive issues which are not uncommon with wheat loafs and breads.

Here is what you will need for the recipe:

A cup of an organic, low in sugar, and non-dairy chocolate spread

A cup of shredded and squeezed zucchini

2 eggs

2 tbsp of maple syrup

A tbsp of pure vanilla

A tsp of ACV

½ tsp of baking soda

A pinch of sea salt

Preparation: First, preheat the oven to 400 degrees Fahrenheit and in the meantime, mix the chocolate spread, eggs, syrup, vanilla, and salt until you get a homogeneous and smooth blend. Then, add the ACV and baking soda, as well as the zucchini. Blend everything together and place the mixture into a previously oiled loaf pan and put it in the oven for 35 to 50 minutes if the pan is larger. In case you use two smaller pans, bake the loaf no more than 30 minutes. Once baked, remove it from the oven and leave it to cool down a bit. Then, cut it into slices and serve.

Sources:

HEALTHY HOLISTIC LIVING

GREEN HEALTHY TEAM

 

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