Pumpkin Swirl Chocolate Bread
I’ll just leave this right here. If I could make sure to have one of these on lock in my house at all times I would 100%. This bread is flourless, nut free, gluten free, vegan… basically free of all the top allergens with veggies snuck in there, too. What this is not free of is deliciousness. This cake is moist, chocolatey, perfectly sweet, rich with just the right amount of pumpkin. It’s the ideal treat! I am all about treating myself and when I know my body is being taken care of I dive right in!
To get the swirl effect, just separate 1/2 the batter before adding in the cacao at the last step and layer the two layers in the loaf pan until you run out of batter. Excuse me while I run back to my kitchen for another slice…😋
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Makes 1 bread loaf:
The Goods:
2 cups gluten free oats
2 cup shredded zucchini
1 1/2 cup puréed pumpkin
3 chia eggs (3 tbsp chia seed powder + 1/2 cup water)
2 tsp baking soda
1 1/2 cup sunflower seed butter
1 1/2 cups coconut sugar
1 cup cacao powder
1 tsp coconut oil
1 cup dark chocolate chips
The Method:
Preheat oven to 350.
In a dry blender, add your oats and blend on high until you have a powder. Then add zucchini, pumpkin, chia eggs, baking soda, sunflower seed butter and coconut sugar. Blend on high for about a minute until smooth. You may need to use your blender accelerator for this one.
Pour out 1/2 the batter to a bowl and then add cacao powder to the blender. Blend until cacao is fully mixed.
Grab your loaf pan and grease with the coconut oil. Pour a bit of the batter without chocolate on the bottom, then a layer of chocolate batter, and keep alternating until there is no batter left. Thicker layers mean larger swirls!
Top with chocolate chips and bake for 55-60 minutes. Cool on a cooling rack before removing from pan!
Store in an airtight container in the fridge. Enjoy!
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