Double Chocolate Zucchini Quick Bread

Chocolatey delicious and full of veggies and whole grains, this bread is kicked up a notch with a little cinnamon and Einkhorn as the grain of choice.

The Base

Ingredients

Ingredients

• 130 grams Einkhorn wheat berries, milled fine
• 50 g organic cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 150 g semi-sweet chocolate chips
• 2 large eggs
• 60 grams softened or melted butter (almost 1/2 stick)
• 125 g coconut sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (not dried or squeezed out)

Instructions:

1. Preheat your oven to 350 F or 325 F if using an air fryer (convection oven).
2. Weigh the grain and mill the flour.
3. Beat together the butter and sugar, then add the eggs and vanilla extract.
4. Measure the remaining dry ingredients in a separate bowl and whisk together well.
5. Fold the dry ingredients into the wet ingredients, if using a mixer it would be the lowest speed.
6. Add the zucchini shreds to the bowl and fold them in.
7. Scoop the mixture into a greased or parchment lined 9x5” pan.
8. Bake for 45-55 minutes or until up to temperature. If not using a thermometer, a toothpick should come out clean.

Substitutions

You can use soft white or red wheat instead of Einkhorn. Spelt, barley or even rye would be phenomenal with this recipe. All the same measurement by weight for substitution.

Chocolate and rye pair so well together - definitely try this with rye, or even half of the flour as rye.

Vegan: use chia or flax eggs for the eggs, and replace the butter with 1/2 cup applesauce

Sourdough: add a scoop of sourdough starter in with the wet ingredients - it doesn’t have to be a lot. After mixing in the zucchini, cover the mixture and let it sit in the fridge until the next day. Now you’ve got sourdough! Bake it until it’s 200 F in the middle.

Other Recipes to Try

Angel Food Cake

Peanut Butter Tandy Cake