Chocolate veggie loaf
This loaf is sweet and moist, with hidden veggies for those all important nutrients. Pop it in the freezer with baking paper separating the slices for an quick snack!
1 1/2 cups grated carrot
1/2 cup grated zucchini
2/3 cup Pureharvest Coco2 Hazelnut Spread
1/4 cup coconut oil, melted
1/2 teaspoon pure vanilla extract
1/2 cup unsweetened desiccated coconut
1/2 cup coconut flour, sifted if lumpy
1 x 20ml tablespoon raw cacao powder
1/2 teaspoon baking powder
1. Preheat your oven to 180°C and line a loaf tin with baking paper (I use a 22 x 11 cm loaf tin).
2. Stir the Coco2 Hazelnut Spread, melted coconut oil and vanilla extract together in a large bowl until well combined. Add the eggs and beat until combined. Beat in the grated carrot and zucchini and then beat in the remaining dry ingredients until combined.
3. Pour the mixture into the prepared loaf tin and bake in the preheated oven for about 40 minutes or until a skewer inserted into the centre of the loaf comes out clean. Allow the loaf to cool before slicing it up.