Alright, it’s no secret that chocolate is one of the best things on the planet. It mends broken hearts, calms crazy hormones and has been the signature romantic treat since the beginning of times.
vegetables on the other hand? Meh. I wouldn’t put them on the same scale. I love my veggies don’t get me wrong. But id take some chocolate chips over some peas.
Now adding veggies with chocolate sounds like a sin but I promise you can’t even taste it! It’s a great way to make a semi guilt free snack while giving your body some nutrients it needs. I’m all for covering up taste and this is a great way to do it.
This recipe is EASY, pretty quick and it makes your kitchen smell like a chocolate factory so i mean, what have you got to lose?
- 1 Medium sized zucchini
- 1/2 Cup of nut butter of choice ( i tend to use cashew butter but almond works great)
- 1/4 cup of honey
- 1 egg (sub applesauce for vegan)
- 1 Tsp vanilla
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1/4 Cup of cocoa powder
- 1 cup of shredded and drained zucchini (see below)
- 1/2 Cup of mini chocolate chips
Preheat oven to 375.
Peel the zucchini then shred it up. To drain, i simply put the shredded zucchini onto a paper towel for 5 or so minutes to let the excess moisture out. Be sure to spread the shreds over the paper towel evenly.
Mix together dry ingredients then add in wet ingredients and stir well. Once the mixture is looking good, fold in the chocolate chips.
Spray a bread pan with coconut oil, pour in the batter and bake for about 15-20 minutes or until the toothpick test is passed. I check it at 15, then 17 minutes until i get the result im looking for.
I let it cool then slice it up and serve!