CHOCOLATE ZUCCHINI LOAF
Serves 12
Gluten free (optional) : Vegetarian
231 cal per serve
1/4 cup extra virgin olive oil
1/4 cup maple syrup
3 medium sized, free range eggs
2 Medium Zucchini
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup raw cacao powder
1 sachet EIMELE CHOCOLATE SHAKE
1 cup shredded coconut
1 cup spelt or gluten free flour
2 teaspoons baking powder
3/4 cup sultanas
3/4 cup currants
Heat oven to 180C and line a loaf tin with greaseproof paper. In a large bowl whisk together extra virgin olive oil, maple, eggs, vanill, cinnamon, cacao and EIMELE CHOCOLATE SHAKE until creamy. Add coconut, flour, baking powder, currants and sultanas and mix with a wooden spoon. Pour into lined loaf tin and place in oven to bake for 55-60 minutes. Cool for 20 minutes in tin, then transfer to a wire rack to cool completely.