Ginger Chocolate Zucchini Bread

An Ecuatoriano stood in my kitchen and asked what Stevia is. “Oh, it’s plant from Ecuador. It’s actually green, like this.” I showed him my ground-up plant. “It’s a sweetener. You buy the plant for a dollar and then grind it up in your blender, to use in your cookies, etc…”  He said, “Ah! instead of sugar!”                                                                                                “Exactamente.”

Recipe of the Day: Gluten-Free Chocolate Zucchini Bread


Chocolate almond butter (see recipe this blog)
1 c. zucchini, shredded then squeezed
2 large eggs
2 T. pure maple or coconut syrup
1 T. vanilla or pinch vanilla powder

1 tsp. ground  ginger
1 cider vinegar
½ tsp. baking soda
Pinch of sea salt

Directions: Preheat oven to 400°F
Combine hazelnut butter, eggs, syrup, vanilla, ginger and sea salt until smooth.
Add baking soda and ACV, mix.
Add shredded zucchini.
Scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). It’s done when a toothpick inserted into the middle comes out clean.
Allow to cool for several minutes, then enjoy.

Word of the Day – Ecuatoriano – Ecuadorian

Tip of the Day – Buy this plant for a dollsr, or maybe it’s two now, from the guy who stands on the corner, across from the Sunday market. He owns a nursery and brings a selection of his plants in every week. He will bring you what you want, if he has it!

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2 thoughts on “Ginger Chocolate Zucchini Bread

  1. Dorthy, what alterations do you usually have to make to your bread recipes because of our altitude here in Vilca?

    Thanks, Jackie

    1. We sometimes have to cook longer. Brown rice, for instance, takes 5 minutes longer than from Montana, where I came from.i am used to this altitude so have’t had need for much alteration.

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