Carob Chip Zuchinni Bread #veggiebread

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Guys!  Honestly, this might be one of my favorite recipes to date.  It is so moist, gingery, and filled with such deep rich flavors that I can’t get enough!

Now you might be asking, “what the hell is a carob chip?”  Well you can think of it as the chocolate chips vegan cousin.  It is lower in sugar and fat, high in fiber, and contain no caffeine.  They also add a rich almost molasses flavor the whatever you are baking.  They are really great and I highly recommend using them in this recipe but if you can’t find them chocolate chips will do just fine.  They can be substituted  one for one in a recipe.

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The other great side of this bread is that it contains a whole large zuchinni which has fiber and helps keep your glycemic index down.  If you have kids or a picky spouse or friend they will never know they are eating zuchinni in this AMAZING bread.  I adapted this recipe from Sally’s Baking Addiction which you can find here.  I made a bunch of substitutions like leaving off the crumble, using coconut oil and subbing granulated sugar for coconut sugar.

The bread is super simple to make and really pretty hard to mess up!  So what are you waiting for?  Make this bread yo!

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Carob Chip Zuchinni Bread

  • 1 large egg, beaten
  • 1/2 cup dark brown sugar
  • 1/2 cup coconut sugar (can use granulated but will change the taste a bit)
  • 1/2 cup coconut oïl, melted
  • 1 cup grated zucchini
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (I used white whole wheat)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground all spice
  • 3/4 cups carob or chocolate chips

Instructions

  1. Preheat oven to 350F degrees and lightly grease your bread pan.
  2. In a medium bowl, whisk together the beaten egg, brown sugar, coconut sugar, coconut oil, zucchini, and vanilla until fully combined.
  3. In a larger bowl, combine flour, baking powder, baking soda, salt, allspice, and chocolate chips.
  4. Combine the wet ingredients with the dry and mixed until combined.  DO NOT OVERMIX.  The bread will be tough.
  5. Using a spatula or spoon, pour batter into the greased loaf pan.
  6. Bake bread for 50 to 55 minutes or until a toothpick or knife comes out clean.
  7. Allow the bread to cool for at least 1 hour on a wire rack in the loaf pan before removing and cutting.

Comment for gluten free options!  The bread is already dairy free 🙂

Bon appétit!

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