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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*