Recipe: Courgette + Cocoa Loaf

Vegan-recipe-cake-bread-courgette-and-cocoa-loaf-blogAn allotment abound with courgettes and tiny berries and loads of luscious lettuce is something my family is lucky enough to enjoy in the summer. If you’ve ever grown courgettes you’ll know that suddenly you’ll have a glut and will have made so many stir fries with rounds of the little marrows you’ll be looking for new ideas.

You’ve made banana bread, right? Well, this a is a little like that. Perfect with some vegan spread (I like it with coconut and almond butter) and a cup of tea or coffee. Yep, I’ve decided to bring back elevenses.

It’s a simple loaf in that it doesn’t ping the taste buds with loads of sugar, and it has got a most simple vegetable in it, but in the empty light of a late morning rumbling stomach it’s a little fluffy cloud slice of goodness with a hint of chocolate and a satisfying crumb.

Vegan-recipe-cake-bread-zucchini-courgette-and-cocoa-chocolate-loaf-blog

Vegan-recipe-cake-bread-zucchini-courgette-and-cocoa-chocolate-loaf-blogCourgette + Cocoa Loaf

INGREDIENTS

250g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
0.5 tsp salt
100g cocoa powder
175g light brown sugar
250ml soy mylk
Juice of one lime
200ml coconut oil
3 tbsp ground flaxseed
1 tsp vanilla extract
200g courgettes, grated coarsely

NUTS + BOLTS

  1. Preheat oven to 180 degrees and find yourself a loaf tin, around the size of a reporter notepad. You can grease it later with a dab of coconut oil.
  2. Sift each of the dry ingredients, apart from the cocoa powder and sugar, into a large mixing bowl, and well, mix.
  3. In another smaller bowl pour the mylk and squeeze the lime juice in, watching a buttermylk form as the mylk curdles. Meanwhile melt the coconut oil (I do this in the jar in some hot water).
  4. Beat the flaxseeds into the buttermylk for a whole minute or two, then add the coconut oil, vanilla and sugar and keep beating (with a fork or whisk) for another few minutes.
  5. Using a clean cloth wipe some melted coconut oil around the load tin, no need to line it.
  6. Pour the wet ingredients into the dry and mix with a wooden spoon. If the flour mix won’t blend well you might need to add a splash of soy mylk to get it binding into a dough.
  7. Mix the grated courgette into the dough with your hands. Fun!
  8. Take a third of the dough and place into the small bowl. Blend the cocoa powder into the dough.
  9. Put bits of each dough (the original and cocoa-rich) into the tin, flattening a little with the back of your spoon as you go. It’s tough to actually marble as you’ve got a dough rather than a batter.
  10. Bake on the middle shelf of the oven for 50 minutes. Let cool in the tin once you have removed from the oven. After 15 minutes transfer to a cooling rack.
  11. When just a little warm still, slice with a bread knife, pour your chosen cup and enjoy a simple snack.

Vegan-recipe-cake-bread-zucchini-courgette-and-cocoa-chocolate-loaf-blog

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Recipe: Courgette + Cocoa Loaf

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