Your New Favourite Fall Loaf
If you didn’t already know – coffee has been shown to enhance your liver health. You heard that right. Take another sip and keep reading.
As the air gets crisp and cool, we turn to warming drinks and foods that leave us feeling satiated and content. This instinct kicks in as the leaves start to fall, the days get shorter, and the crisp morning air sticks around until late afternoon. I often take this time to meal prep more thoughtfully and at a slower pace, collecting recipes that I will add to my fall and winter bank of favourites.
This Chocolate Coffee Zucchini Loaf is a delicious addition to our coffee-inspired recipe book. It’s moist, easy to make, and includes a serving of vegetables. Yes, you heard that correctly! It also uses minimal whole food sources of sweetness, such as maple syrup and applesauce.
Get ready – because this recipe impresses all partakers and they won’t even know that you’re sneaking in one of their daily servings of vegetables. Sneaky and delicious.
Cook Time: 45-60 minutes
Total Time: 1 hour, 20 minutes
1 cup whole wheat flour
½ cup all-purpose flour
1 tbsp instant coffee
1 tsp baking powder
½ tsp baking soda
¾ cup cocoa powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp salt
2 cups grated zucchini
½ cup olive oil (plus more for greasing pan)
⅔ cup maple syrup
1 tsp vanilla extract
½ cup applesauce
½ cup chocolate chips (optional)
(1) Preheat your oven to 350F.
(2) Grease a loaf pan with olive oil to prevent sticking.
(3) In a medium mixing bowl, combine the flour, instant coffee, baking powder, baking soda, cocoa powder, cinnamon, nutmeg, allspice, and salt. Add grated zucchini and mix to combine.
(4) In a large mixing bowl, whisk together the olive oil, maple syrup, and vanilla until combined. Mix in the eggs and beat until light yellow. Whisk in the applesauce.
(5) Gently mix in the dry ingredients until fully combined. Fold in the chocolate chips.
(6) Transfer the mixture to your greased loaf pan, ensuring the mixture meets all corners of the pan. Smooth the top, and dot with extra chocolate chips if desired.
(7) Bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
(8) Allow to cool in the pan for 15 minutes, then remove from pan and allow to cool fully on a cooling rack. Slice and enjoy!