Do you have a favorite bread that when you make it you can’t get enough of it? Zucchini and banana breads are those for me. But I wanted to make one for the holidays, and also wanted to bake something for my new coworkers as holiday presents. I mean, who doesn’t love baked goods? Especially a zucchini bread … with some (or a lot) of added chocolate. Nothing beats chocolate, even if it is vegan and gluten-free. Hope you enjoy these vegan and gluten-free Double Chocolate Mocha Zucchini Mini-Loaves.
Aren’t these mini-loaves so cute? I got the Mini-Loaf Pan at Joann’s last month with the intention of making holiday bread gifts for my coworkers – I’ve always brought in my baked goods to work to share with coworkers so I wouldn’t devour everything at home. But this new place – everyone just stays to themselves and doesn’t talk a lot. A little strange, even if I am a true introvert. When I bought the pan I didn’t know what bread to make, but when this month’s inspiration for The Recipe Redux was Creative Quick Breads I knew I was going to do something different for my zucchini bread. Chocolate. Strange? No, but it is different for me. Since I started the Elimination Diet I have been doing pretty darn good with staying away from anything that might make me fall back into old/bad habits. Chocolate is an old/bad habit. But when you are making gifts for others? Well, you just have to go for it.
Mix the dry ingredients, minus the sugar, in a large mixing bowl then set aside. Shred the zucchini then mash the banana with the chocolate extract. Add the sugar, coffee, milk, and banana mash to the dry ingredients and mix until just combined then add the shredded zucchini and mix again. Add the mini-chocolate chips and mix again. Spray your mini-loaf pan with non-stick spray and portion out by a large spoonful, then bake at 350 degrees for 45 minutes. Once the mini-loaves were done I let them cool completely on a cooling rack. Since I made these before the holidays I wrapped the loaves in foil then put them in a ziplock bag and popped in the freezer. When I’m ready to gift them I’ll defrost them completely on the rack then place them in small boxes (like these) with a little tag (like these) for my coworkers name. Cute right?
Double Chocolate Mocha Zucchini Mini-Loaves, 18 servings
4 C Bob’s Red Mill 1-to-1 Baking Mix
2 Tbsp Baking Powder
2 Tsp Baking Soda
1/2 C Raw Dark Cocoa Powder
1 Tbsp Cinnamon
3 C Shredded Zucchini
1 1/2 C Wholesome Sweetener Coconut Palm Sugar
1 Brown Banana
2 Tsp Chocolate Extract
1/4 C Cold Coffee
2 1/4 C So Delicious Unsweetened Vanilla Coconut Milk
1 C Enjoy Life Mini Chocolate Chips
1. Set oven to 350 degrees and spray mini-tins with non-stick spray.
2. Mix flour, baking powder and soda, cocoa, and cinnamon in a large bowl. Be sure to crush any cocoa lumps. Make a well in the center.
3. Shred zucchini and set aside. Mash the banana with the chocolate extract then dump into the bowl.
4. Add the sugar, coffee, and unsweetened milk to the bowl and mix until just combined.
5. Add shredded zucchini and mix, then add in the mini-chips and mix.
6. Use a large spoon to portion batter into mini-loaf tins.
7. Bake 45 minutes then take out and leave in tins five minutes.
8. Take out of tins place on cooling rack.