Hello Carly’s Crew!!

This week I chose to chef up some chocolate zucchini loaf. Here is the recipe!

This recipe was one that my mom found on Facebook and asked me to try! It is vegan, gluten free, oil free and it contains no added sugar. Instead of sugar, the recipe uses dates! I had never cooked before using dates so it was a brand new experience. In the past I have tried chocolate zucchini loaf but it has always been filled with sugar and chocolate chips. This recipe definitely allowed the zucchini to shine through a little bit. You could definitely tell this loaf was healthy just from tasting it.

Step 1: Mix together all dry ingredients.

Step 2: Mix dates and water together.

Step 3: Mix together remainder of wet ingredients.

Step 4: Combine with dry ingredients.

Step 4: Bake for 50 minutes, let cool and enjoy!

Difficulty level: 5/10

This recipe used a food processor, but since I have used a food processor in some of my previous recipes I knew exactly what to do. The most difficult part of this recipe was dealing with the cocoa. Whenever I bake with cocoa I manage to make a huge mess! This is definitely something I need to work on because it makes for a frustrating clean-up.

Deliciousness level: 9/10

This loaf was so good! My parents and I loved it. The dates didn’t blend up super well just because there was only such a small amount in the blender, so they ended up being pretty big chunks. Luckily, they made for a pleasant surprise in every bite of the loaf. This loaf was super healthy but it definitely didn’t taste healthy and isn’t that what we all want?! 😉

We are quickly nearing the end of the semester, which also means the end of this baking inquiry! Sadly, this was my last recipe! Here is my advice for anyone starting a similar inquiry!