I am lost in a sea of zucchini. I am planning on shredding and freezing them at the end f the season, but for now I am enjoying finding new ways to enjoy them. I love zucchini!
After much thought, I decided on making zucchini bread with the next zucchini I found in the garden.And I knew it was fate because the one I found was HUGE!!! The big ones make the best baked goods.
I also wanted to make a dessert, so I give you Flourless Chocolate Zucchini Bread! It is AMAZING!!!
It is one of those recipes that tastes of heavenly dark chocolate,but you will never guess what's in it. This makes a great recipe to sneak some veggies for your kids!
1 can of reduced sodium black beans ( drained and rinsed)
¼ cup of honey
½ teaspoon baking powder
½ teaspoon baking soda
1 tbs vanilla extract
3 tbs dark brown sugar
2 tbs coconut oil
1 teaspoon balsamic vinegar
2 eggs ( at room temp.)
¾ cup shredded zucchini ( wrap in paper towels to suck up most of the liquid)
⅓ cup unsweetened cocoa powder
½ cup of dark chocolate chips
Preheat oven to 350
In a food processor ( or electric mixer) blend black beans, baking powder, baking soda, honey, brown sugar, vanilla, and cocoa powder.
Add zucchini, coconut oil, vinegar, eggs, and chocolate chips.
Spray a bread pan with cooking spray
Pour batter in and top with 1 more tbs of dark chocolate chips.
Bake in the oven for 30 minutes ( or until tooth pick comes out clean)
Let cool for 20 minutes