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Prep time
20 minutes
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Cook time
50 minutes
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Makes
1 loaf
Author Notes
This fudgy zucchini bread is topped with an orange maple glaze and toasted coconut! It is gluten-free and naturally sweetened by coconut sugar and real maple syrup. —Chelsea
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Ingredients
- For the loaf
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1 cup
almond meal
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3/4 cup
buckwheat flour
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1/4 cup
unsweetened cocoa powder
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
fine-grain sea salt
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1 teaspoon
ground cardamom
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1/3 cup
coconut sugar
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1 teaspoon
orange zest
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1/2 cup
olive oil
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1/2 cup
pure maple syrup
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2
eggs
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1 teaspoon
vanilla extract
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2 cups
grated zucchini
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1/2 cup
semi-sweet chocolate chunks
- For the topping
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1/2
orange, juiced
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1 tablespoon
pure maple syrup
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1/4 cup
coconut flakes
Directions
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Preheat oven to 375 degrees F and grease a loaf pan.
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In a large bowl, combine the almond meal, buckwheat flour, cocoa powder, baking powder, baking soda, salt and cardamom.
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In a medium bowl, toss the coconut sugar and orange zest until fragrant. Whisk in the olive oil and maple syrup until well combined. Beat in the eggs and then add the vanilla.
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Pour the wet ingredients into the dry ingredients and gently stir until no dry bits remain. Fold in the zucchini and chocolate chunks.
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Pour the batter into your loaf pan and spread evenly with a spatula. Bake for 40 minutes. Meanwhile, prep your glaze by whisking together the orange juice and tablespoon of maple syrup.
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Remove from the oven, brush with the glaze and sprinkle with coconut. Bake for an additional 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Allow the loaf to cool for 15-20 minutes before removing from the pan. To avoid losing all of your coconut, cut the loaf in half and remove from the pan (rather than flipping the pan over).
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Enjoy with a spread of nut butter for breakfast or with fresh berries and whipped cream for dessert! It is also delicious on its own.
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