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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.
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Chocolate Zucchini Lentil 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

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Chocolate Zucchini Lentil Loaf

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Servings: 16
Author: Andrea Hardy

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

  • 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!!*

Andrea Hardy
About the Author

Andrea Hardy

Andrea Hardy is known in the media as Canada's Gut Health Dietitian. With her expertise, she has spoken internationally on all things digestive health, from SIBO, to the gut microbiome, to IBS. As owner of Ignite Nutrition, she has trained her team in the 4 Pillar Approach™️ to digestive health management - our comprehensive, evidence-based approach to managing digestive issues.

More from Andrea

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