Servings: 10 · Prep Time: 35 mins · Cooking Time: 45 mins
Total Time: 80 mins
Snacks | Desserts
A delicious double chocolate chip-filled courgette bread that is moist, chocolaty, low carb & healthy! Trust me, nobody will ever guess this sweet bread is made with a vegetable!
- Ground almonds (160g)
- Baking soda (1 1/2 tsp)
- Cacao powder (28g)
- Sweet cinnamon (1 1/2 tsp)
- Salt (2 large pinches)
- Courgette (120g, grated (no need to squeeze))
- Egg (1, large)
- Dairy-free yoghurt (60g)
- Extra virgin olive oil (45g)
- Raw honey (3 tbsp)
- Coconut flakes (35g)
- Dark chocolate chunks (80g)
- Stevia drops (4, optional)
Begin by preheating your oven to 175c and line an 8x4" baking loaf tin with parchment paper.
Begin by adding the almond flour, baking soda, cacao powder, salt and cinnamon to a bowl and mix everything together.
In a separate bowl, whisk the egg and add the oil, yoghurt, honey and stevia and mix together. Once mixed, add the courgette, coconut flakes and dark chocolate chunks and mix everything together once again until combined.
Spoon the mixture into your loaf tin and gently tap it on the surface to make sure it is even. Place in the middle of the oven to bake for 35 minutes. Remove once a knife comes out clean.
Leave to cool completely before cutting and serving. PS, this loaf will cut better once cooled in the fridge. I recommend leaving it in the fridge for 30-60 minutes if you can.