Recipe Of The Month: Grain-free Chocchini Bread

Oct 31, 2014 | Eating Right

Can’t find enough (or creative) ways to consume zucchini? Forget the boring stir-fry, I’m here to tell you that now you can mix zucchini with chocolate, call it a ‘bread loaf’ and eat it without any guilt.

This recipe is from my resident nutrition queen – Steph Lowe from The Natural Nutritionist – and I tell you what, it’s delicious!

My loaf is in the oven as I type this… and it smells so healthy (and naughty at the same time). Give it a go!


  • 2 cups almond meal
  • ¼ cup buckwheat flour
  • 2 tablespoons raw cacao (for an extra “chocolatey” bread, add ¼ cup)
  • 2 tablespoons psyllium husks
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 4 eggs, beaten
  • 1 tablespoon apple cider vinegar (ACV)
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • 1 zucchini, grated



  1. Preheat oven to 180°C.
  2. In a large bowl, combine almond meal, buckwheat flour, cacao, psyllium, baking powder and salt.
  3. Add eggs, ACV, coconut oil, and rice malt syrup. Stir well, ensuring all of the dry mix has taken up the liquid. Let the mixture sit for 5 minutes to allow the psyllium to go to work.
  4. Add the zucchini and combine thoroughly.
  5. Scoop into a greased bread tin and bake for 35-40 minutes or until a skewer inserted comes out clean.
  6. Delicious served warm with a dollop of coconut yogurt.



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