INGREDIENTS
190 gr. grated zucchini (about 1 1/2 cups) 1/3 cup light brown sugar
1/3 cup light EVO oil (olive)
1/3 cup plain yogurt
2 large eggs
1 tsp vanilla extract (oe 1/2 tsp vanilla powder)
1 cup all purpose flour
1/2 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon powder
finely grated zest of one organic lemon
optional: 1/3 cup chopped walnuts
for chocolate half: 1/4 cup unsweetened cocoa powder
PROCEDURE
1. Beat the eggs and sugar together until fluffy.
2. Mix in the olive oil, yogurt, zest and vanilla.
3. Fold in the finely grated zucchini.
4. In a separate bowl whisk together the dry ingredients except the walnuts.
5. Fold the above dry ingredients into the wet ingredients mixing only until combined.
6. Fold in the chopped walnuts.
7. Remove about half the batter to a smaller bowl. Mix in the coco powder.
8. Grease a wax paper lined loaf pan. Carefully pour the two batters into the pan at the same time trying not to mix them. (A second “helper” makes this easier but not necessary). The two batters should meet in the center and form two distinct sides.
9. Bake the loaf at 170deg C preheated oven for 40-45 min. testing with a toothpick for doneness. Cool loaf in the pan before removing to a cooling rack.
TIP If you prefer a sweeter loaf double the sugar.