My First Recipe for 2025.

 

I feel like I'm bringing zucchini in from the garden almost every day at the moment and I have found a lot of ways to use them.  They are great in salads, I have a spiral cutter and make zoodles to add to salads or serve with stir fry. One recipe that gets the tick of approval from both Tony and myself is is...

Keto Chocolate Zucchini Bread.

As you can see it's baked in a loaf pan and can be sliced like bread. We have been enjoying it with a dash of cream and the other night we tried our hand at home made strawberry ice cream. That was YUM! So, on with the recipe...

3 large eggs.

2 cups grated zucchini.

1/2 - 3/4 cup of your preferred sweetener.

1.5 cups Almond flour.

1/4 cup unsweetened cocoa.

1.5 tea spoons baking powder.

1 tea spoon ground cinnamon.

A good pinch of salt.

1/4 cup heavy cream or coconut cream.

55 g butter or coconut oil, melted.

1 tea spoon vanilla.

1/3 cup unsweetened chocolate chips

1/2 cup chopped walnuts.

Preheat your oven to 180. C.

Line a 9x5 loaf pan with baking paper.

Place the shredded zucchini into a clean kitchen towel or muslin bag and squeeze out as much liquid as you can. Then squeeze a little more. It needs to reduce to about 1 cup. 

In a large bowl use a electric mixer to mix the eggs, cream, vanilla, melted oil or butter and your sweetener until frothy. 

Add the almond flour, cocoa and baking powder and continue to mix until they are combined and the batter is smooth.

Now using a wooden s[poon stir in the zucchini, nuts and chocolate chips.

Pour your batter in to the prepared tin and bake for 50 - 55 mins or until a skewer comes out almost clean. This bread is super sticky when you first take it out of the oven so the skewer might not be perfect.

Allow it to cool in the pan for 10-15 mins before lifting it on to the cooling wire.

Delicious warm or cold.

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There you have it. A very tasty way to use up some of those zucchini and a sneaky way to get them in to picky eaters. 

Let me know if you try it.