Looking back at this week, I think it’s fair to say that it has gone as planned. I didn’t want to feel as stressed out as I did last week (read this post), and I dare announce that I was successful! I managed to take a step back at times, and allow myself a break here and there. Obviously, I had to fight the urge of feeling guilty if I did take a break, but I guess it’s a work in progress.
Still, today was not too great. The entire week went fine, and today I woke up, having slept and dreamt very badly, and not really wanting to dive into the weekend. Why, you ask? Well, I won’t really have a weekend, as I’m going to a university course that will be held all of Saturday and Sunday. According to the info, it will go from 9am to 6pm, and the sheer idea of sitting in a university classroom the ENTIRE WEEKEND doesn’t make me all that happy.
Okay, let’s end the pity party. I actually only told you about the coming weekend to justify my baking craze this evening (there I go justifying myself again, I know). Baking comforts me, and, if an experiment turns out well, it makes everything a little better.
What I was aiming for with this Chocolate Bread was a deep, intense, chocolate flavor, without the overdone sweetness that usually comes along with it. I therefore added no sugar or sweetener whatsoever – the only thing adding a tiny hint of sweety mildness is one banana, but I doubt you’d detect it if you didn’t know it was there. My boyfriend was a bit confused when I stuffed a piece of it in his mouth and asked him what he thought – it has the consistency of a “fruit bread”, slightly soggy and juicy due to zucchini, but doesn’t taste sweet. That way, the chocolate flavor really takes over! I love it, it turned out exactly the way I wanted!
See how richly dark it is? It’s so beautiful!
Non-Sweetened Chocolate Zucchini Bread
- 1 grated zucchini (160g)
- 90g brown millet flour
- 100g oat flour
- 1 banana, mashed
- 1 flax egg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. vanilla powder
- 1/4 tsp. cinnamon
- 4 tsp. pure cacao
1. Grate 1 medium-sized zucchini, and press out the water with your hands (otherwise the bread will turn too soggy).
2. In a bowl, assemble all the dry ingredients on top of the grated zucchini.
3. Mash a banana, using a fork.
4. Add the mashed banana to the bowl, and then mix into a dough, adding the flax egg as well. If you want to know how non-sweet the bread will turn out, taste the raw dough. If it doesn’t taste good to you, add some brown sugar or maple syrup!
5. Preheat the oven to 200°C. Line a baking dish with baking tin, and press the dough into one half (as I said, it makes a small loaf).
6. Bake for 30-35 minutes, then take out of the oven and allow to cool!
Once baked, your entire apartment will smell like chocolate…heavenly!
If you want, spread some cashew nutbutter on top (cashew butter is nicely sweet) and eat a slice while it’s still warm! Enjoy the extreme chocolatey taste!
Let me know how you like this non-sweetened zucchini bread!