I decided to make a loaf this week instead of muffins because I’m always testing  how things taste when they are not fresh out of the oven. This loaf is a zucchini base with cocoa powder and chocolate chips.


2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup unsweetened cocoa powder

1/2 cup cane sugar

1 tbsp ground flaxseeds

3 tbsp water

1 1/4 cup unsweetened vanilla almond milk or organic milk

2 tsp lemon juice

1 tsp pure vanilla extract

3 tbsp pure maple syrup

1 1/4 cups grated zucchini

1/2 cup semi sweet chocolate chips


Preheat oven to 350 degrees. Spray a 8 1/2″X4 1/2″ loaf pan. In a small bowl mix ground flaxseeds and 3 tablespoons of water and set aside. In a larger mixing bowl stir in whole wheat flour, baking powder, baking soda, sea salt, cocoa powder and cane sugar together. In another small bowl place milk and lemon juice together and let sit. Combine the flaxseed mixture into the milk mixture. Add in the maple syrup and vanilla. Mix dry mixture into wet mixture. Stir the zucchini with a wooden spoon and then add in chocolate chips. Pour batter into the loaf pan and bake for 50 – 60 minutes. Check loaf to make sure it is firm on top before removing. Let cool in loaf pan and then transfer to a cooling rack for another 10 minutes. Enjoy!