Whole Wheat Double Chocolate Chip Courgette Bread

A chocolatey and moist whole wheat double chocolate chip courgette bread, with 100% no veg taste whatsoever. WINNING.

It’s Bank holiday Monday today, hubby is sleeping in most definitely. I actually don’t have anything planned, bank holidays and holidays in general don’t excite me like they once did. I am a stay at home mum so everyday is a day off from a 9-5 job .

Now I have a delightful 24 hour job -_-

Motherhood 😀

All I have to offer the family today is this chocolatey goodness. Welcome to my courgette or as my American friends call it ‘zucchini’ double chocolate chip loaf. Basically a chocolate cake in a loaf form. Yum. Bursting with real cacao powder and it has about an inch of courgette in each slice. Only 1/4 cup honey in this whole loaf! If you have a thing about veg in bakes let me just promise you can’t taste it AT ALL.

I gave it to several members of my family and no one realised until after I told them. The rich cacao powder really does amazingly to hide the veg taste. Oh and of course the yummy dark chocolate chips in each bite. Heaven.

*Although courgette doesn’t really have much of distinctive taste anyways, so it isn’t that hard to hide*

I usually make this recipe in muffins and can make about 8 from them but I just bought myself a cute little loaf tin and I’m trying to loaf ever recipe I can! Everything just looks cuter in a loaf form right?

Also got to use these cute blue plates I got from Wilko’s for £3, absolute bargain. 

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Healthier Whole Wheat Double Chocolate Chip Courgette Loaf

Prep Time 7 minutes

Cook Time 40 minutes

Total Time 47 minutes

Servings 7 slices

Author Hebaq Aden

Ingredients

Dry ingredients

• 1 and 1/4 cup whole wheat flour
• 1/2 cup cacao powder the pure stuff
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 80 grams chocolate chunks or chips (more for sprinkling on top)
• 1 whole courgette

Wet ingredients

• 1/4 cup honey
• 3 tablespoons coconut oil
• 1/2 cup milk
• 1 large spoon plain yogurt or Greek yogurt
• 1 teaspoon vanilla extract
• 2 eggs

Instructions

1. Preheat the oven to 170*C.

2. Peel and shred the courgette, I like to use the grater side. So the courgette is very fine. Once completed, get a tea towel and squeeze the excess juices. This is very important of the loaf will be very soggy. Not good. Set the courgette a side.

3. In a bowl, mix together the rest of the dry ingredients (EXCEPT chocolate). Once mixed set aside.

4. In another bowl, mix together the wet ingredients. Once mixed add the wet into the dry mixture. Gently fold.

5. Add in the rinsed courgette and chocolate chips. Gently fold again.

6. Pour into loaf tin 3/4 of the way, leave some space for raising.  (I had more batter left so I made 2 extra muffins)

7. Bake the loaf for 40-45 mins. Check at 40 mins with a tooth pic to see if centre comes out dry, if still wet cook for a further 5 mins.

8. Once baked, leave in loaf tin for 5 mins then take out and let it rest for 10 mins. Tastes better if you let it rest for a while longer. It's ever better the next day! 

   
   

   *For muffins bake for 20 mins*