I love banana bread since discovering a rather boozey version a few years ago in Barbados, but surprisingly I’ve never had courgette (‘zucchini’) bread. As I was all out of bananas but had 3 beautiful courgettes in the fridge waiting to be used, I thought it was about time I made some courgette bread.
I am a chocoholic so it was a no brainer to add in some cacao powder to satisfy my sweet tooth and mid afternoon cravings. I also added a scoop of chocolate vanilla vegan protein powder for extra chocolateyness and to ensure that this bread not only contains 1 of your 5+ a day, and digestion aiding fibre, but also a good dose of protein to feel you up and feed fatigued muscles. [I’ve been pushing myself hard in my workouts and ending each session with sprints or stair climbs and boy do I feel it!]
I know it’s winter but I think this would be perfect for a summer picnic. Right now i’m wearing 2 pairs of socks, a thermal vest, a long sleeve, a jumper, a fur lined coat and my hands are purple yet all I can think about is summer picnics and pulling this delicious bread out of a fancy basket in the middle of a sun soaked field.
Anyway, back to the real world where any chance of sunshine is at least 4 months away, this chocolate courgette bread is delicious with nut butter, yogurt, raw caramel sauce, nice cream, avocado (is that weird?) or by itself. In England any bread/cake/biscuit is always best served with a cup of tea.
Hope you’re zukeeni to bake this.
Makes 1 small loaf (approx 6” by 4” tin)
1 cup grated courgette
¼ cup buckwheat flour (or brown rice or almond)
¼ cup coconut flour
1 scoop vegan protein in chocolate or vanilla (I used revolution foods)
Generous 1/6 cup cacao powder
1 tsp maca powder (optional)
½ tsp baking powder
¼ tsp pink salt
¼ cup syrup or honey
1/3 cup coconut oil
½ tsp cinnamon
¼ tsp vanilla
2-4 tsp almond milk
*inspired by Nutrition Stripped
*make it vegan by using a flax/chia egg
- Preheat the oven to 180°c (350°f). Line and grease a baking tin with coconut oil.
- Place the courgette in a colander over a bowl and squeeze out any excess water. Drain the liquid and set the courgette aside.
- Melt the coconut oil in a bowl, stir in the syrup and vanilla.
- Add the egg and whisk until well combined.
- Add the courgette and mix well.
- Add in all the dry ingredients and stir until everything is combined.
- I found my mixture to be a little too dry so I added a few tbsps of almond milk. The batter should be thick and sticky.
- Dollop the mixture into the lined tin and spread out until roughly even.
- Bake for 20 minutes, then cover the bread with foil and return to the oven for a further 10-15 minutes or until a skewer comes out clean.
- Allow to rest and cool before slicing up and tucking in.
Store in an air tight container in a cool dry place, or in the fridge for a fudgier texture.
Like most homemade bakes, this courgette bread is best consumed with 3-5 days but you can slice it up and freeze it for up to 3 months.
Enjoy! Loaf from Elle x