Gluten-Free, Teff Flour Chocolate Zucchini Bread – healthy, rich and moist bread or muffins that are also high in calcium and magnesium. You’ll probably want to make 2 loaves or 2 dozen … they go fast!
Teff flour – what is it? How do you use it? Teff it is a traditional Ethiopian gluten-free grain that has a beautiful, nutty flavor. I personally love it because it mixes up the standard rice, oat and potato gluten-free fare with a substantial flour – both in weight and texture, but also in nutrition.
Don’t get me wrong, I’m not trying to bash gluten-free flours, but rather promote gluten-free flour alternative flours that are more nutrient dense. And that is where teff comes in – it’s a nutritional powerhouse – an excellent source for manganese, magnesium, phosphorus, iron, copper and zinc. (Nutritional information acquired at Dr. Axe’s article on teff.)
This recipe can easily be adapted to be muffins or bread. I keep the bread (and muffins) in the refrigerator, but set them out on the counter allowing them to warm to room temperature before serving. The flavor comes through so much more brilliantly that way.
Finally, one of my major secrets to eating healthy and clean consistently, is leftovers. Maximize your time in the kitchen by doubling this recipe and place the extra loaf or muffins in the freezer for a later date.
- Cacao – Cacao is the raw version of cocoa, it’s not a mistype. Cacao is a great, and I mean great, source of calcium, iron, magnesium and antioxidants. For anyone who’s avoiding dairy, cacao should be a dear friend. It’s also a good source of monounsaturated fats, cholesterol-free saturated fats, fiber, natural carbohydrates and protein. However, since you will be baking these muffins, some of the antioxidants will be lost in the process. Thus, if you want to save some money, buying cocoa powder (unsweetened with nothing else added) is more economical.
- Coconut Oil – If at all possible, do not microwave your coconut oil to soften it. I place about a half cup of solid coconut oil in a 1 cup stainless steel measuring cup and place in the oven while it’s preheating. Check on it often and be careful when you’re removing the hot measuring cup.
Teff Flour Chocolate Zucchini Bread or Muffins
- 2 cups shredded zucchini
- 1 1/2 cup teff flour
- 1/2 cup arrowroot starch tapioca flour can be substituted 1:1
- 1/4 cup cacao powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder *
- 1/2 teaspoon salt
- 3 eggs room temperature (eggs left out for 15 minutes will be warm enough)
- 1 ripe banana
- 1/2 cup coconut oil softened or melted
- 1/4 cup honey softened or melted
- 1/4 cup unsweetened applesauce **
- 1/4 cup cacao nibs or chocolate chips optional but wonderful!
Set eggs out to warm.
Shred zucchini on a larger cheese grater. Place the shredded zucchini on top of and cover with paper towels to draw some water. You do not need to squeeze all of the water out!! Set aside.
Preheat the oven to 350.
Grease muffin tin or bread pan.
Mix teff flour, arrowroot, cacao powder, cinnamon, nutmeg, baking soda, baking powder and salt together in a large bowl.
Beat eggs, banana, coconut oil, honey and applesauce in another bowl.
Whisk dry and liquid ingredients together until well combined.
Fold in zucchini and cacao nibs or chocolate chips (if adding).
Pour batter into muffin tin or bread pan and place in the oven.
Bake for 47 minutes for bread or 23-25 minutes for muffins. Be careful not to over bake.
Recipe Notes* If avoiding baking powder, substitute with 1 tablespoon of apple cider vinegar. This will serve as the leavening agent.
** If you don't have applesauce on hand, you can substitute extra honey (1/4 cup extra) or coconut milk.
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