So here's the thing. I LOVE long blog posts that really share a perspective thoroughly and give me good "meat" to digest and new things to try to improve my life and the lives of those around me! But there are also days that I just want to share something I LOVE, like baking. I LOVE baking. I don't do it nearly enough. I got burned out with baking when I was in Culinary School and doing it from 4 am until 4pm. And I got a little burned out when my husband was first diagnosed with Celiac's Disease in 2008 after trying recipe after recipe with new flours to avoid any wheat, barley or rye and failing miserably 90% of the time. Those three grains produce Gluten that basically poison's my husband's intestinal lining making it impossible for him to assimilate a large portion of his nutrition rendering him malnourished for up to 6-8 weeks after digesting it. He gets headaches, he's weak, and sometimes even his nerve endings in his hands and feet get achy and his attitude? well.... let's just say we are VERY vigilant in our gluten-free cooking and baking around here.
Then there is me.... who was diagnosed prediabetic in 2011 and have since lowered my blood sugar naturally with diet and exercise and no longer have a struggle there. BUT this change in diet has given me the chance to learn a LOT about what roles ingredients have in our baking as I've endeavored to create new recipes over the years so that even we, with our dietary needs, can enjoy the foods we love.
Baking recently has become more fun again as I've found some basic recipes to build from in some wonderful cook books that helped me learn more about sugar free and gluten free baking.
This recipe is one of my favorites!
Growing up I loved chocolate zucchini bread, but shied away from it as I got older due to the fat and sugar content.
However, I know now that sugar isn't so "bad" if it's pure cane sugar without all the chemicals from processing and it has a hefty dose of fiber to go with it (like this recipe does with 3/4 cup of cocoa powder!), slowing its assimilation into the blood stream. And for the fat? I've been able to replace that with applesauce in recipes like this called "quick bread" recipes for a LONG time. Many zucchini bread recipes also call for plain yogurt or sour cream, which I honestly don't understand. It is a tenderizer- but with the eggs and applesauce? You'll be fine.
I've made it with gluten free flour AND with whole wheat pastry flour with great results each time. Meaning....... it was GONE within hours of slicing it. lol! The high cocoa powder content renders this bread to be very chocolatey, which, one of my kids doesn't prefer, but the others love it. The high cocoa content also renders this bread to have 4 grams of fiber per slice. So enjoy knowing that! Most sweet breads fail in the fiber department making them a not so healthy option digestion wise.
And with no dairy (yogurt, milk or sour cream) you can proudly present this yummy bread to those in your circles who are also looking to keep their diet dairy free.
I hope you love it as much as I do!