Lil Miss Fitness Freak

"And though she be but little, she is fierce"

When Life Gives You Zucchini’s….

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…You mix it with chocolate

IMG_1864…and slather that beauty in a cinnamony, sticky ‘icing’

Hey Friends,

I got a sweet summery recipe for ya! My boyfriend devored this cake/bread in less than two days so I would say I did a pretty good job at his favourite dessert bread. 😉 Oh and no guilt here as this chocolatey bread is made all from whole, clean and quality ingredients including one massive zucchini fresh from our apartments community garden. Now that’s local and fresh!

Chocolate Zucchini Bread

Wet Ingredients:

  • 1/2 an avocado, pureed
  • 1 egg
  • 3/4 cup liquid egg whites
  • 1/3 cup unsweetened apple sauce
  • 1 small banana, pureed (maybe 100g)
  • 4 tbsp coconut oil
  • 2 full droppers vanilla creme liquid Stevia (more if you want)
  • 2 cups fresh zucchini grated

Dry Ingredients:

  • 2.5 cups oats, measured then grind into oat flour
  • 4 tbsp raw cocao powder
  • 2 tbsp unsweetened carob powder (can sub for more cocao but may need more sweetener)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon (or more)

Icing Ingredients:

  • 1 scoop Cellucor Cinnamon Swirl Whey (or can use another cinnamon protein OR vanilla whey with added) cinnamon
  • 1-2 tbsp unsweetened almond milk

Optional Add-ins:

  • dark chocolate chips, carob chips, cocao nibs
  • coconut flakes
  • nuts of any kind (walnuts, almonds)
  • dried fruit (cranberries or cherries may make a lovely bright addition)


  1. Set the oven to 350 degrees
  2. Combine all wet ingredients (except zucchini) in a bowl. If it is really chunky puree it.
  3. Combine all the dry ingredients (I didn’t sift so I don’t know if it would add anything) in another bowl.
  4. Fold the wet into the dry until just combined.
  5. Fold in the zucchini until just distributed throughout the mixture
  6. Fold in your add in’s. I only had slivered almonds on hand so I threw in some of those. If I had carob chips I would have put those in.
  7. Pour into a large sprayed or greased loaf pan, or two smaller ones (or bunt pan like I did) and toss in the oven for about an hour and a half or until a toothpick comes out clean when inserted in the centre of the loaf.
  8. Let stand for about 20-30 minutes to cool and set before flipping it onto a plate or serving dish
  9. Make your icing by combining the icing ingredients together in a small bowl. Add the milk slowly! You want a thick drippy icing not water.
  10. Ice your cake and sprinkle with additional cinnamon.
  11. Enjoy! It is good warm or cold.


  • I did not really squeeze much liquid out of the zucchini so depending on the moisture content of your zucchini, adjust the dry (add more oat flour) or wet (add some water) ratios.
  • About 1/3 of the way through baking, I tented the cake as the top had really begun to brown already. The tent (placed foil over top) ensured that the top did not burn while the cake continued to bake.
  • This recipe is dairy-free and can be made gluten-free if using gluten-free oats!

All gussied up….

IMG_1859Before it lost a piece…

IMG_1862…to be devoured by my happy boyfriend. 😀

The waterfall of icing gets me every time…NOMZ



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