This healthy blender chocolate zucchini bread is low in sugar and packed with whole wheat flour and unsweetened cocoa powder. It's moist, chocolatey, loaded with nutrients and ready in no time: blend all the ingredients and save yourself the hassle of grating zucchini.
Prep Time5 minutesmins
Cook Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Healthy chocolate zucchini bread
Servings: 8
Author: Katia
Ingredients
1/2Lb zucchini (11/2 cup sliced zucchini)(220 grams)
1egg
1 1/2cupall-purpose flour or white whole wheat flour(185 grams)
1/2cup vegetable oil (I use canola oil)(approx 100 grams)
1/2cupsugar (I use unrefined cane sugar)(100 grams)
Grease with butter or line your loaf pan with parchment paper
Whisk the flour in a bowl with baking powder and salt (if you're not using self-rising flour).
Place all the ingredients, except flour and baking powder, in a food processor and blend into a smooth consistency*
Add the flour and pulse, stopping to scrape down the sides of the bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix.
If you use chocolate chips add them now, pulse for a couple of seconds.
Scrape the batter into the loaf pan, level the top and sprinkle some chocolate chips on top if you like. Bake in the middle shelf of the oven for about 40 minutes.
After 35 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
When the cake is ready, remove from the oven and let it cool.