Zucchini, cocoa and Grenoble bread

Zucchini, cocoa and Grenoble bread

Definitely, this year, my garden is giving me great gifts! My zucchini plants are bursting with this super versatile vegetable! It can be eaten as well as a salad or as a noodle replacement, grilled, sautéed, in soup or even as a dessert, as here in this recipe!

This zucchini bread is super soft and chocolatey and no one would guess that its basic ingredient is a vegetable! 



Here are 5 good reasons to include zucchini in your diet on a regular basis:


  1. Promotes Heart Health: This fruit-vegetable is rich in potassium, which is known for its ability to help reduce blood pressure. It also has good levels of folic acid, which is used to break down certain amino acids responsible for causing heart attacks and strokes. It also contains magnesium helping to stabilize blood pressure and thus ensure a regular heartbeat.
  2. Improves digestion: Zucchini is mainly composed of water and soluble fiber. These are gentle on the intestine because they stimulate digestive transit less and thus reduce digestive discomfort. Their secret is that during digestion, they form a kind of gel. In addition, soluble fibers promote the reabsorption of water and sodium in the colon.
  3. Contributes to the maintenance of a good immune system: A good source of vitamin C, consuming zucchini on a regular basis helps to optimize the functioning of the immune system, which is important in the fight against various diseases and infections. 
  4. Good source of calcium: Zucchini is rich in calcium, reducing bone loss associated with aging and contributing to good dental health. 
  5. Minerals and trace elements: Rich in beta-carotene and carotenoid antioxidants well known to prevent eye diseases related to aging, zucchini is a good ally for the health of your eyes!



Zucchini, cocoa and Grenoble bread


Preparation time 15 minutes
Cooking time 50 minutes
Total time 1 hour 5 minutes
Makes 12 slices 



1 cup of gluten-free flour
1/2 cup cocoa 
1 teaspoon of baking soda
2 flax eggs or 2 whole eggs for non-vegan version 
1/2 cup melted coconut oil 
1/4 cup maple syrup
1 teaspoon of pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup of chopped organic walnuts



  1. Preheat your oven to 350 ° F. Grease a 9 x 5 inch loaf pan with coconut oil and set aside.
  2. In a bowl, whisk together the flour, cocoa powder and baking soda. Put aside.
  3. In a large bowl, add the flax eggs, melted coconut oil, vanilla extract and maple syrup. Stir with a wooden spoon until smooth. 
  4. Stir the dry ingredients into the wet ingredients, do not over mix. Stir in grated zucchini until just combined. Add the walnuts and mix gently.
  5. Pour the batter into the mold.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out almost clean.
  7. Let the bread cool on a cooling rack until it is still a little warm.
  8. Cut into slices and serve.
  9. Keeps for about 4 days and freezes.



Bon appétit!


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  • Caroline Bisaillon