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.