Chocolate Cardamom Orange Zucchini Bread With Toasted Coconut Recipe

Name: Chocolate Cardamom Orange Zucchini Bread With Toasted Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the loaf; 1 cup almond meal; 3/4 cup buckwheat flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine-grain sea salt; 1 teaspoon ground cardamom; 1/3 cup coconut sugar; 1 teaspoon orange zest; 1/2 cup olive oil; 1/2 cup pure maple syrup; 2 eggs; 1 teaspoon vanilla extract; 2 cups grated zucchini; 1/2 cup semi-sweet chocolate chunks; For the topping; 1/2 orange, juiced; 1 tablespoon pure maple syrup; 1/4 cup coconut flakes

Servings: persons

For the loaf
1 cup almond meal
3/4 cup buckwheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 teaspoon ground cardamom
1/3 cup coconut sugar
1 teaspoon orange zest
1/2 cup olive oil
1/2 cup pure maple syrup
2 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
1/2 cup semi-sweet chocolate chunks
For the topping
1/2 orange, juiced
1 tablespoon pure maple syrup
1/4 cup coconut flakes

1
Preheat oven to 375 degrees F and grease a loaf pan.
2
In a large bowl, combine the almond meal, buckwheat flour, cocoa powder, baking powder, baking soda, salt and cardamom.
3
In a medium bowl, toss the coconut sugar and orange zest until fragrant. Whisk in the olive oil and maple syrup until well combined. Beat in the eggs and then add the vanilla.
4
Pour the wet ingredients into the dry ingredients and gently stir until no dry bits remain. Fold in the zucchini and chocolate chunks.
5
Pour the batter into your loaf pan and spread evenly with a spatula. Bake for 40 minutes. Meanwhile, prep your glaze by whisking together the orange juice and tablespoon of maple syrup.
6
Remove from the oven, brush with the glaze and sprinkle with coconut. Bake for an additional 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7
Allow the loaf to cool for 15-20 minutes before removing from the pan. To avoid losing all of your coconut, cut the loaf in half and remove from the pan (rather than flipping the pan over).
8
Enjoy with a spread of nut butter for breakfast or with fresh berries and whipped cream for dessert! It is also delicious on its own.

1126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the loaf, 1 cup almond meal, 3/4 cup buckwheat flour, 1/4 cup unsweetened cocoa powder, and more.

Yes, Chocolate Cardamom Orange Zucchini Bread With Toasted Coconut falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cardamom Orange Zucchini Bread With Toasted Coconut

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