From me to you....

... Happy Valentines Day! (now go eat some zucchini)

This is the third and final instalment in my attempt to inject a bit more goodness into chocolate baked treats.

The first was a bit out there, but still delicious, Chocolate Cake with Cauliflower.

The second was a Chocolate Cupcake with Beets (both inside the cupcake and in the icing) and today is the more recognizable and likely, most conservative Chocolate Zucchini Loaf.  I realize I probably led with the climax but at least I got your attention.

All of these chocolate and vegetable recipes were made multiple times due to both my errors in basic reading/math skills (every day I question the value of my graduate education) and some necessary recipe tweaking for my taste buds.  I had the pleasure of having the best sous chef for a few days this past weekend (thanks mama) and we had more than a few laughs, including "looks good mom, but where is the zucchini".

They say trial and error is part of the fun of baking... part of the process. (emphasizing the word process in a bit of a whiny tone). I am not the best process person.  Sometimes I get so focused on the end goal, I forget about experiencing the learning or growing along the way.  I think baking is teaching me that.  Or at least it's trying. I'm not sure I'm emotionally mature enough to appreciate it yet, but I'll work on that.

Zucchini and chocolate is nothing new.  I think my mama has been making chocolate zucchini loaves for years. Every recipe can use some updating though, and I really like the result this combination of ingredients produced.  I also like that it is easily made gluten free for those who choose. (just substitute the flour for 100% almond flour). The cinnamon changes the cocoa and is just subtle enough (next time I will add 1/4 teaspoon of nutmeg too). I usually double the vanilla in every recipe I find because it never seems like enough. Here, it's enough.

So there you have it. Chocolate Cake with Cauliflower, Chocolate Cupcake with Beets and now Chocolate Cake with Zucchini.  And if you are still looking for more ways to put vegetables with chocolate I recommend these Chocolate Cupcakes with carrots , this Vegan Chocolate Cake with avocado or this Sweet Potato Chocolate Cake recipe.

So Happy Valentines Day.  My wonderful Valentine has had enough chocolate and veggies to last a lifetime so I'm going to go open him a beer...

and make him these Chocolate Stout Brownies.

Just a Chocolate Loaf {with Zucchini}

Cuisine: gluten free & paleo options

Author: sixtyone45.com

Ingredients

• 1/2 cup almond meal
• 1 cup whole wheat, white or bread flour
• 1/3 cup cocoa, natural unsweetened
• 2 tsp cinnamon
• 1/4 tsp salt
• 1 large egg
• 1/3 cup brown sugar
• 1/4 cup coconut oil, melted & cooled to room temp
• 2 tsp pur vanilla extract
• 1 tsp apple cider vinegar
• 1/3 cup greek yogurt
• 1/3 cup water
• 1 cup zucchini, finely grated, peel on

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together the first five ingredients. Stir to combine and set aside.
3. In a small bowl, beat together egg and sugar. Add coconut oil, vanilla, vinegar, greek yogurt and water. Stir to combine.
4. Pour wet into dry, add grated zucchini and mix gently until well combined. (do not over mix)
5. Spoon batter into two small prepared loaf pans (or one regular size) and bake for 30 minutes, checking with a toothpick at the 25 minute mark.
6. Remove from oven and cool for five minutes before removing from pans.
7. Enjoy!

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