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Recipe: Chocolate Zucchini Bread Pudding

Posted Jun 06 2013 8:00am

Recipe:  Chocolate Zucchini Bread Pudding

Wait.  What?  A bread pudding without the bread?  A dessert that features zucchini and chocolate?

It works!  The zucchini has a really mild flavor that adds moisture and a bit of texture to the pudding.  Cacao powder is full of antioxidants and chocolatey goodness.  The mixture of quinoa, almond, and coconut flour add texture, flavor, and a nice kick of protein.  My husband, who doesn’t even like chocolate all that much gobbled down a bowl of this pudding after dinner.  Success.

1/cup coconut flour
1/4 cup almond flour
1/4 cup quinoa flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
4 tablespoons of cacao powder
1/2 cup grapeseed oil
1/4 cup raw honey
1 cup coconut milk
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups zucchini (about 2 medium zucchini)
coconut oil (for greasing)
1/2 cup cacao nibs  (optional)
1/2 cup chopped walnuts (optional)

Preheat the oven to 350°.  Mix all of the dry ingredients in one bowl and whisk all the wet ingredients in another bowl.  Slowly mix the dry ingredients as you pour in the wet mixture into the bowl.  Add the zucchini (and walnuts and cacao nibs if desired)  and mix gently.  Grease a 3.5 x 7.5 inch loaf pan with a generous amount of coconut oil and spoon the mixture into the pan.  Bake for 60 minutes and let it cool for 10 minutes before serving.

Serves 8-10

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The post Recipe: Chocolate Zucchini Bread Pudding appeared first on Me, Redone .

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