Chocolate Veggie Loaf

By Lilian Dikmans

Recipe

If you’ve been following my Instagram or Facebook pages, you’ll know that I’m currently travelling around the US. Food-wise, I’m loving trying out new cafes and restaurants (and chocolates…there’s been a lot of chocolate sampling). But, as is always the case when I travel, I end up missing my time spent in my kitchen creating delights like this Chocolate Veggie Loaf.

I made this loaf before I left on my trip and was really pleased with the result. So I’m sharing it with you now, to keep things rolling before I get back home to my kitchen activities in a couple of weeks.

It’s one of those sweet loaves that includes hidden vegetables for extra nutrients, and they also keep the texture nice and moist (moist is word that makes me cringe, but I still haven’t found an appropriate synonym – “not dry”, “slightly wet” or “damp” just don’t cut it).

To sweeten the loaf, I used Pureharvest Coco2 Hazelnut Spread, which is made with just hazelnuts, rice malt syrup, coconut oil, cocoa powder, vanilla and salt. It’s delicious and worked a treat in the loaf. You can find it at Coles and Woolworths if you’re in Australia (or you could try using 1/3 cup almond butter + 1/3 cup rice malt syrup instead, although I haven’t tested the recipe this way).

After the loaf has cooled, I cut it into slices, (eat a couple of slices…obviously) and then freeze the leftovers with a piece of baking paper separating each slice. I love to eat it with raspberries or spread with cottage cheese with some crushed nuts on top for texture. But it’s also nice just by itself.

Serves
12 slices

Prep time
10 mins

Cook time
40 mins

Ingredients

  • 1 1/2 cups grated carrot
  • 1/2 cup grated zucchini
  • 2/3 cup Pureharvest Coco2 Hazelnut Spread
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon pure vanilla extract
  • 3 free-range eggs
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup coconut flour, sifted if lumpy
  • 1 x 20ml tablespoon raw cacao powder
  • 1/2 teaspoon baking powder

Method

  • 1
    Preheat your oven to 180°C and line a loaf tin with baking paper (I use a 22 x 11 cm loaf tin).
  • 2
    Stir the Coco2 Hazelnut Spread, melted coconut oil and vanilla extract together in a large bowl until well combined. Add the eggs and beat until combined. Beat in the grated carrot and zucchini and then beat in the remaining dry ingredients until combined.
  • 3
    Pour the mixture into the prepared loaf tin and bake in the preheated oven for about 40 minutes or until a skewer inserted into the centre of the loaf comes out clean. Allow the loaf to cool before slicing it up.

Notes

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

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13 COMMENTS

    • Hi Shkira, you can definitely freeze the loaf. I find it easiest to slice the loaf up and then freeze the slices with a sheet of baking paper between each slice (to stop them sticking together). That way, you can easily defrost a piece at a time. x

  1. Hi Lilian

    Thanks for sharing another great recipe, can’t wait to try it!

    I have two babies and am a bit time poor so I really love your recipes because they are easy, nutritious and yum!! It is really making a difference to mine and my family’s lifestyle. I have NEVER enjoyed cooking but now I do.

    My question is, will you be writing more books? I have your raw deserts ebook which is a favourite but I would be so keen to get more of your books (no pressure!!) because I reckon you have genuinely nailed this no fuss, easy, healthy recipe thing!
    Thanks again
    El

    • Hi El, thank you so much for this message! Hearing feedback like yours is what motivates me to keep doing what I do – it honestly means so much to me. I definitely have plans for another ebook with some more savoury recipes as well. Great to hear you’d be keen to see it, I’ll keep working on it! And I’ll be adding more easy recipes to my blog whenever I can 🙂

    • Hi Virginia, as the hazelnut spread is sweetened, you could try using 1/3 cup nut butter + 1/3 cup rice malt syrup or honey instead. I haven’t tested the recipe this way, but others have and said it worked out well 🙂

  2. Hi I just made this and it ended up very dry and a bit crumbly ? I am not sure where I went wrong. What size eggs do you use? Mine were organic 550gm

    • Hi Kerri, sorry to hear! I’ve made the recipe with small and large eggs and it should work. Did you use the full 1 and a 1/2 cups of grated carrot and 1/2 cup grated zucchini? It may also be the coconut flour that you used, some brands absorb more moisture than others. If you decided to make it again, I would reduce the coconut flour slightly which should stop it from drying out. Xx

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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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