Chocolate Zucchini Marble Bread Recipe with Avocado Oil
Ingredients
- 3/4 cup brown sugar
- 200 ml avocado oil
- 3 eggs/flax-seed eggs
- 1 teaspoon vanilla bean paste
- 1 large zucchini, grated
- 2 1/3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1 teaspoon mixed spice
- 2 tablespoons apple cider vinegar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
Preparation
Preheat oven to 180C and grease a baking loaf tin.
In a mixing bowl, beat sugar and oil together until fluffy. Add in eggs/flax-seed eggs and vanilla, beat until combined.
Fold in grated zucchini and mix until combined.
Divide the mixture between two mixing bowls.
Combine flour, baking powder, and baking soda in a separate bowl.
Add half of the flour, cocoa powder, chocolate chips, and 1 tablespoon of vinegar to one bowl with zucchini mixture, mix until combined.
Add the rest of the flour, mixed spice, and 1 tablespoon of vinegar to the other bowl with zucchini mixture, mix until combined.
Scoop the batters into the prepared loaf tin, creating a marble effect. Run a knife through the mixture a few times.
Bake for 60 to 70 minutes or until a toothpick comes out clean.
Remove from the oven and leave to cool for 10 minutes. Then, remove the bread from the loaf tin and leave it to cool for at least 30 minutes before serving.
Slice and enjoy!