Courgette Chocolate Bread

Courgettes in a cake may seem unusual but they are in fact a great addition. Courgettes give this chocolate bread a moist texture as well as being lower in sugar, higher in protein and a fantastic way to hide vegetables in food for fussy children (or adults).
The courgette from the garden can be heavy with moisture, so drain it over a sieve after grating it. If for some reason your grated courgette is not moist (store bought can have this problem), your courgette bread will not be moist. In that case you may need to sprinkle some water over the grated courgette until it feels moist.


  • 1 ¾ cup teff flour
  • ¼ cup arrowroot powder
  • 6 tablespoons cacao powder
  • 2 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • ½ tsp. sea salt
  • 1 1/2 cups courgette, grated
  • 1 cup maple syrup
  • ½ cup coconut oil plus extra for greasing loaf pan
  • ½ cup applesauce
  • 2 tsp. vanilla extract


Preheat oven to 170°C

Put the teff flour, cacao powder, arrowroot powder, baking powder, baking soda, and salt into a bowl and mix to combine.

Mix the courgette, coconut oil, maple syrup, applesauce, and vanilla together in a separate bowl.

Combine the dry and wet ingredients and mix well or toss all ingredients into a high powered blender or food processor until a smooth batter.

Pour into a greased loaf pan and place in the oven.

Cook for 45-55 minutes checking for “doneness”

Let cool in pan for at least 10 minutes before transferring to a cooling rack.

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