Hey all! I’m sure many of you know, but I’m taking part this year in Pulse Canada’s Pulse Pledge! For those of you who DON’T know, it’s the International Year of the Pulses! When I started participating in this amazing movement, I had an influx of questions. What’s a pulse? How do you cook them? What’s your favourite way to eat them? How can they help my nutrition?
Well. I have all the answers for you! Check out my post talking ALL about what a pulse is HERE >>>>
In the mean time, I wanted to make a fun pulse recipe. I rarely bake. Mostly because I don’t like following directions. But I made this cake, and couldn’t stop eating it. I think my father-in-law and I had the pan demolished in 3 days flat. We did share a little… but I was thoroughly enjoying this with peanut butter for breakfast – so ya know, it went quickly.
I’d have to say also, I feel like this recipe is fool-proof. If I can bake it, it’s likely you can, too. I’m not the world’s best baker, I’ll admit, but this turned out great.
Chocolate Zucchini Lentil Loaf
Ingredients
- 1.5 cups zucchini – shredded and water squeezed out
- 1 cup flour
- 1/2 cup cocoa
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1 banana, mashed
- 1/3 cup lentils, pureed (Canned – rinse & drain)
- 2 tsp vanilla extract
- 1 shot espresso, or 2 Tbsp strongly brewed coffee
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grate zucchini. Place on paper towel in bowl. Gently press some of the water out (it doesn’t have to be totally dry – a bit of moisture is good – just the excess!)
- In a separate bowl, sift together flour, cocoa, baking soda, baking powder, salt
- In a separate bowl, whisk eggs. Add sugar, combined until mixed.
- Fold in mashed banana, lentil puree, zucchini vanilla, and espresso to the egg/sugar mixture.
- Slowly add the dry ingredients into the wet ingredients in portions.
- If your mixture is a bit dry – it may be because you squeezed a bit too much water from the zucchini! I had to add a splash of water to mine.
- Fold in chocolate chips.
- Put mixture into a sprayed or buttered 9X9 pyrex dish.
- Bake for ~30-40 minutes, or until cooked in the center.
*This recipe is SO totally pin-able! Pin it to your Healthy Desserts boards!!*
Categorized: Healthy Eating, Nut-Free, Snacks
Do you need to soak the lentils first?
Hi Christina! Its canned lentils, rinsed and drained, apologies when we switched recipe templates we lost some of the extra details we had included – I’ve added that back in!
Delicious and so moist! I added about a half cup of ground flax to the dry mixture and still very soft inside.
Oh I love the idea of adding ground flax to the recipe! I will have to try that next time I make it 🙂
Hi, this looks amazing and is exactly what I’ve been looking for as a breakfast option for my kids. With that said, I can’t give them espresso before school or I’ll hear from the teachers 😜 any substitution ideas for the coffee/espresso? Thanks so much!
You can skip the espresso for loaves for kiddos 🙂