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Chocolate Zucchini Lentil Loaf

Feature, Healthy & Easy Recipes | September 26, 2016

A colourful spread of beautiful salads on flat bread and in glass bowls.
Chocolate Zucchini Lentil Loaf Featured Image

Chocolate Zucchini LentilĀ Loaf

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, its likely you can, too. I’m not the world’s best baker, I’ll admit, but this turned out great.

Chocolate Zucchini Lentil Loaf

Chocolate Zucchini Lentil Loaf
Recipe Type: Dessert
Author: Andrea Hardy, RD
Prep time:
Cook time:
Total time:
Serves: 16
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
  • 2 tsp vanilla extract
  • 1 shot espresso (or 2 Tbsp strongly brewed coffee)
  • 3/4 cup chocolate chips
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. 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!)
  3. In a separate bowl, sift together flour, cocoa, baking soda, baking powder, salt
  4. In a separate bowl, whisk eggs. Add sugar, combined until mixed.
  5. Fold in mashed banana, lentil puree, zucchini vanilla, and espresso to the egg/sugar mixture.
  6. Slowly add the dry ingredients into the wet ingredients in portions.
  7. 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.
  8. Fold in chocolate chips.
  9. Put mixture into a sprayed or buttered 9X9 pyrex dish.
  10. Bake for ~30-40 minutes, or until cooked in the center.

Chocolate Zucchini Lentil Loaf - take the pulse pledge with Canada Pulses and try this healthy dessert! | Ignite Nutrition Andrea Hardy Registered Dietitian Nutritionist Calgary Alberta

*This recipe is SO totally pin-able! Pin it to your Healthy Desserts boards!!*

References

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