Dark Chocolate Espresso Bread
Prep time: 
Cook time: 
Total time: 
Serves: one loaf
  • ¾ cup shredded zucchini
  • 1 cup spelt or plain flour
  • ⅓ cup oat flour
  • 3 very ripe bananas
  • ¾ cup almond milk
  • ¼ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • 1 heaped tbsp grounded espresso
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp cardamon
  • a pinch of fine sea salt
  • ⅔ cup dark vegan chocolate chips or more
  • (optional: ⅓ cup crushed hazelnuts)
  1. Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan or use a silicon pan like I did.
  2. In your blender, mix the zucchinis, bananas, coconut oil, coconut sugar, vanilla extract and milk until smooth.
  3. In a separate bowl, whisk together the flours, grounded espresso, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips and crushed hazelnuts.
  4. Fill in the pan and decorate with more chocolate chips
  5. Bake about 45-50 minutes, or until the toothpick comes out clean.
  6. Drizzle peanut butter over the cake once cooled down
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/dark-chocolate-espresso-bread/