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Chocolate, Zucchini and Sourdough Bread This is a moist and gooey quick bread that has an intense chocolate flavor. It’s not very sweet and I would even say it’s a little bitter from the chocolate and buckwheat flour, but I love it this way. It is also grain-free as written. Here are some notes about substitutions. - If you cannot access light buckwheat flour, you can certainly use the darker varieties, but remember the bread will be deeply earthy and maybe even too bitter. You can replace the buckwheat flour with brown rice flour for a milder cake. - As always, if you cannot do nuts, I recommend tigernut flour, which is not a nut despite its name. - For an egg-free version, replace the eggs with 100 grams of applesauce. The loaf will be a lot more delicate and dense but should come together. - You can replace the cane sugars with coconut sugar or maple sugar. Coconut sugar is not as moist as cane sugars so take that into account. - To replace the sourdough starter, use 45 grams of brown rice flour and 65 grams of unsweetened kefir. You can use sourdough discard here – the starter can be active or inactive. Makes one loaf 150 grams light buckwheat flour 100 grams almond flour 60 grams coarsely chopped bittersweet chocolate 50 grams cacao powder 1 teaspoon (4 g) baking soda 1/2 teaspoon (2 g) kosher salt 1/4 teaspoon (1 g) baking powder 2 large eggs 100 grams granulated sugar 100 grams light brown sugar 100 grams GF sourdough starter (see note above) 100 grams extra-virgin olive oil 1 tablespoon vanilla extract 2 medium zucchini, grated (265 grams grated) Sesame seeds, optional - Preheat oven to 350°F (180°C). Grease the inside of a one-pound loaf pan and line with a long piece of parchment paper that hangs over the edges (a sling). This will help you lift the bread out of the pan easier after baked. - In a large bowl, stir together the buckwheat flour, almond flour, chopped chocolate, cacao powder, baking soda, salt, and baking powder. - In a medium bowl, whisk together the eggs, sugar, brown sugar, starter, olive oil, and vanilla until smooth. Stir in the grated zucchini. Pour the wet ingredients over the dry and whisk everything together until you have a smooth batter. Pour the batter into prepared pan. Sprinkle some sesame seeds on top. - Bake the bread for 50 to 60 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes then lift out and let it cool on a rack for 15 minutes before cutting into it. Store, tightly wrapped, in the refrigerator for up to 5 days.
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