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Secret Ingredient Chocolate Loaf

by Amelia Littlejohn
on 21st March 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

I dare you to bake this indulgent chocolate loaf for your family/friends and let them guess the secret ingredient. I guarantee they won’t be able to taste the magic green ingredient in this loaf, but the vegetable really adds the most incredible moistness to this rich sponge that is completely unbeatable.
The secret ingredient is in fact courgette. It might sound a little bit odd but trust me, you won’t taste it or even know it’s in this gooey, sweet loaf once it’s baked but the courgette really adds this beautifully fudgy texture. It’s dreamy.


Secret Ingredient Chocolate Loaf

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Ingredients

  • 200g courgette, finely grated
  • 200g gluten free flour
  • 80g oats
  • 60g ground almonds
  • 2 tbsp cacao powder
  • 3 tbsp coconut oil
  • 3 tbsp peanut butter
  • 100ml maple syrup
  • 80ml almond milk
  • 80g dark chocolate chips
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
Prep Time
Serves
6

Instructions

  1. Pre-heat the oven to 180 degrees celsius.

  2. Add the oats your food processor and blend into a flour.

  3. Add the oat flour, gluten-free flour, ground almonds, chocolate chips, cacao powder, baking powder, bicarbonate of soda and pinch of salt to a mixing bowl. Mix together well.

  4. Add the coconut oil, peanut butter, maple syrup and almond milk to your food processor and blend together until smooth.

  5. Gently pour this mixture into the mixing bowl with the dry ingredients. Add the courgette. Mix together really well.

  6. Line a loaf tin with baking paper and pour the chocolate mixture into it.

  7. Bake in the oven for 40-45 minutes. Make sure it’s cooked on the inside!

  8. Allow to cool for 20 minutes before removing from the loaf tin, cutting and enjoying!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn