I wanted to use the leftover cashew solids from making my cashew milk. So, I thought what better use than to make a chocolate cashew quick bread. The cashew solids are optional, but they do make the bread really nice and moist and add some great nutrition.
I knew my mom had an old zucchini quick bread recipe, so after a little tweaking, this quick bread is what I came up with. I made it last night and the house smelled so good while it was baking. Dessert wafting through. Mmm.
The husband came home and I asked him if he wanted a slice of quick bread. He said that he thought it was a big brownie. Well, he’s right, it’s basically a big brownie. Lighter than I usually make my brownies, more cakey. But, just a big brownie.
So, I asked him again but reworded it… “do you want a slice of brownie?” “Of course.” After he took a couple bites, I got the big thumbs up, the “this-tastes-great” approval. Only then did I tell him it had zucchini in it. He never noticed. And, even after I told him, he didn’t care about the zucchini; he ate his slice of brownie! Yippie! I consider that a huge win.
I suggest doing this cake all by hand – just using a fork to mix the ingredients. Sure, you could use a hand mixer to blend the ingredients, but I really didn’t want to clean anything additional. And, sometimes I think we need to get away from all those appliances, and use the tools that we were born with – our hands!
So, if you want a little decadent dessert, but still want to be a bit healthy, give this a try. Nice, moist, chocolaty (all that cocoa powder does a great job), and you get some veggies along with it!
Chocolate Zucchini Cashew Quick Bread
Makes one 9×5 loaf
1 ½ cups shredded zucchini (about 1/2 pound or one 10-inch zucchini)
1 cup all-purpose flour
½ cup unsweetened cocoa powder (not Dutch-processed)
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup grapeseed or safflower oil
½ cup white sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup cashew solids, optional
½ cup semi-sweet chocolate chips
Place the rack in the center of the oven, and preheat the oven to 350° F. Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
Grate the zucchini, using a box grater or a food processor with the grater plate. Set aside.
In a medium bowl, whisk together the dry ingredients (flour through ground cinnamon). Set aside.
Cream together the oil and sugars using a sturdy fork. Once well combined, add the eggs, and vanilla, and mix until well blended. Fold in the grated zucchini and cashew solids.
Add the flour mixture, stirring with the fork just until combined. Fold in the chocolate chips.
Scrape the batter into the prepared loaf pan, and bake until the bread has risen and a cake tester or toothpick inserted in the center comes out clean, about 45 to 55 minutes. Place on a wire rack to cool. Enjoy!
Another great quick bread is this Pumpkin Bread with Salted Caramel Sauce from the Stephanie at the Tip Toe Fairy.