Healthy Chocolate Wave Zucchini Bread
Serves 16
20 mins prep
60 mins cook
80 mins total
Chocolate Wave Zucchini Bread is the ultimate combination of a vanilla-ey loaf and a chocolate loaf. With just a touch of sweetness, this treat is great for dessert, a tea-time snack, or even breakfast!
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Cinnamon Vanilla Creamer. Scan QR-code and claim coupon
Preheat oven to 350°F.
Line an 8" x 4" loaf pan with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
Finely shred zucchini using a large-hole grater or food processor.
In a medium bowl, combine and uniformly mix flours, baking powder, spices and salt.
In a large bowl, whisk the oil, eggs, ¼ cup honey and vanilla extract.
Add dry ingredients to wet, and whisk. Batter will be dry.
Transfer zucchini into bowl and stir until completely incorporated.
Pour ⅔ batter into prepared loaf pan.
Add cocoa powder, 1 tsp honey and water to remaining batter, stir to combine and pour over the plain batter.
Insert a butter knife and gently swirl to make a wave pattern. Don't over-mix or you will get a chocolate bread instead.
Bake for about 60 minutes or until a toothpick inserted into center comes out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 1 hour and cut into slices.
