The following recipe comes from the cookbook Kitchen Matters by Pamela Salzman.
I was very excited to discover this recipe at the beginning of the summer, because it’s a great way to make use of three things we have growing in our yard and garden: zucchini, carrots and apples. I’ve now made this recipe three times and I’m in love with it! It’s nice and moist and has lots of rich flavor! The recipe produces 1 loaf of bread or 12 muffins. Enjoy!
Chocolate Zucchini Bread with Apple and Carrot
Makes 1 loaf or 12 muffins
- ¼ cup olive oil or coconut oil
- ¼ cup plain, unsweetened Greek yogurt
- ½ cup pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1½ tsp cinnamon
- Pinch of ground nutmeg
- ¾ cup grated zucchini (about 1 medium)
- ¾ cup grated apple (about 1)
- ¾ cup grated carrot
- ½ cup chopped walnuts or pecans (optional)
Directions:
- Preheat Oven to 350°F. Lightly grease 8½ x 4 ½-inch loaf pan or muffin tin.
- Blend oil, yogurt, maple syrup, eggs, and vanilla in a food processor or blender.
- In a mixing bowl, mix together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir wet ingredients into dry. Fold in zucchini, apple, carrot, and nuts. Pour into prepared pan or tin.
- For loaf: bake 50-60 minutes. For muffins: bake 20-25 minutes.