More Than Our Story

Carob Zucchini Bread

Carob zucchini bread.

Total Time: ~1 hour

Serves: As many or few as you desire 🙂

Baked Goods

Table of Contents

Inspiration

I grew up baking and you would think as a child that cookies and gingerbread houses would have been my favorite, but for me it was always the loaf cakes: banana bread, cranberry orange, pumpkin spice. There was always a clear front runner, and that was this zucchini bread!

Not only is it simple to make, but once you have the required ingredients you can add whatever you want – nuts, dried fruit, chocolate – the list is endless. This chocolate zucchini bread recipe is beyond good and you may want to make two because it will not last long. 

Ingredients

  • 1 cup organic, all-purpose flour
  • ½ cup powdered carob or organic, unsweetened cocoa 
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter melted, slightly cooled
  • ¼ cup oil (canola, vegetable, or melted coconut)
  • ¾ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups packed shredded zucchini
  • 1 cup carob chips or semisweet chocolate chips, divided
  • ⅓ cup of chopped walnuts

COCONUT OIL TIP:
When using coconut oil, melt first then allow to cool slightly.

CAROB HEALTH FACTS:
Carob is a flowering evergreen tree widely cultivated for its sweet, edible fruit that makes a fantastic chocolate substitute. It is naturally high in fiber, has a low sugar and fat content, contains no caffeine, and is ideal for people with high blood pressure.

Preparations

  1. Preheat your oven to 350°F. 
  2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  3. In a medium bowl, whisk together the flour, carob powder, baking soda, and sea salt and set aside.
  4. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth – a few small brown sugar clumps is fine.
  5. Slowly mix the dry ingredients into the wet ingredients together.
  6. Stir in the shredded zucchini – don’t over mix.
  7. Gently fold in the walnuts and carob chips.
  8. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of carob chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted carob chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  9. Remove pan oven and set on a wire cooling rack for 15 minutes. 
  10. Run a knife around the edges of the bread and carefully remove from pan. Place the bread on the wire cooling rack until slightly warm. Cut into slices and serve.

Tips

Picture of Denise

Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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  • The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.
  • This bread also freezes well. To freeze, cool the bread completely, wrap in plastic wrap, then cover in aluminum foil. Lasts up to 1 month in the freezer.