Tag Archives: avocado

Chocolate Zucchini Loaf (Vegan)

24 May

Hello, today I bring a twist on one of my favourite things to bake: a chocolate zucchini loaf.

Chocolate zucchini loaf

This recipe I decided to swap out the oil and replace it with avocado and of exchange the eggs for Chia seeds. This way I made a new recipe which also happens to be vegan for anyone interested in that.


1) 1 1/2 cups (225g) of shredded or grated raw zucchini  (courgette)-I used my veggie spiralizer and it literally took me 5 minutes.

2) 1 cup (130g) flour.

3)1/2 cup (45g) unsweetened cocoa powder .

4) 3/4 tsp baking soda .

5) 1/4 tsp baking powder .

6) 2 Chia eggs– To replace one egg add 1 tbsp of ground Chia seeds (I blitzed mine in the Nutribullet) with 3 tbsp of water and let sit in the refrigerator for 15 minutes to allow it to form a gelatinous consistency. 

7) 1/2 cup of mashed avocado-To replace oil or butter with avocado,  for every 1 cup of oil needed, use 1 cup of avocado. 

8) 1/2 cup of white granulated sugar. 

9) 1/2 cup of brown sugar. 

10) 1 tsp of vanilla extract. 

The ingredients 


Preheat the oven to 350 F and grease a loaf pan

1) Sift the flour, Cocoa powder, baking powder and baking soda together.

Sifted dry ingredients 

2) Mix the Chia and avocado well (using hand or stand mixer) adding in the sugars.

3) Add the dry ingredients and mix well.

4) Fold in the zucchini into mixture until it forms a moist homogeneous mixture.

You can amp up the chocolate value at this point by adding vegan chocolate chips (yes they exist). OR if you aren’t vegan just add regular chocolate chips

5) Pour into loaf pan and bake at 350 F for 55 minutes or until the Centre is done.

I had to take it out and check a few times because it kept smelling done when it really wasn’t. 

Once it’s done let it cool, Slice and eat!

So swapping out two ingredients definitely changed this recipe. What was before a more firm loaf became a softer one with more of a chewy brownie texture (I’m NOT complaining). I presume using the Chia instead of egg made it less cohesive while the avocado added smoothness that only avocado can. You don’t taste the avocado, only appreciate the creaminess. The addition of vegan (or non-vegan) chocolate chips makes it more chocolate you and a bit gooey.

This is a great loaf especially for a chocolate lover. There is some actual nutrition by way of the zucchini and avocado and Chia seeds but you more than get your chocolate fix. This is a great dessert to keep around and offer unexpected guests or take to a potluck tea party.

Would you try chocolate zucchini loaf or do you prefer regular zucchini loaf? Whatever your answer,  have an awesome day!

Avocado and Hummus on Pumpernickel Toast

31 Jul

Hello all, I decided to eat the trend and jump on the avocado toast bandwagon. I gave it a little pizzazz by adding hummus and layering tomato on top. I’m going to share this super easy recipe for a healthy DIY breakfast alternative to some over processed cafe sandwich.

But first…..

An Argument for Avocado 

So avocado is real darn trendy these days, as trendy as kale in 2013 and as trendy as coconut oil in 2015. As with everything trendy there is a certain amount of hate associated and I get it. Once a popular social media outlet gets wind of something cool it gets big then all of a sudden there are entire pinterest boards and Tumblr threads dedicated to that thing. And it can feel annoying, like no one was interested in avocado in 2012 but it’s been around the whole time, right? 

Well the only thing trendier(is that a real word?) than avocado itself is confounded avocado toast! It is everywhere!  I can’t type breakfast into anything and not have avocado toast pop up. I wanted to hate it so much but the truth is….I love avocado. I really really love avocado. It’s delicious and rich and a source of healthy fats and indeed back when we were teenagers my sister and I would smush avocado between 2 slices of bread and have it just like that. 

So embrace the avocado my friends, embrace it.

Now onto the recipe 

I chose to use pumpernickel bread because it is my all time favourite bread EVER. For anyone who isn’t sure pumpernickel is dark brown and  looks as if it would be chocolate  flavored but it isnt. It’s dense and a bit sour and very complex in taste. It goes beautifully with most flavours.

Now really onto the recipe…


1) 1 Haas avocado  (or any avocado )

2) 1 Ripe tomato

3) Hummus

4) Pumpernickel bread

Money Saving Protip:

I got both my hummus and pumpernickel bread half off as they were both approaching their sell by dates. Most items don’t go off until well after their sell by dates so if you want to save a couple coins and you aren’t afraid this is a great way to acquire items that aren’t usually cheap (like hummus and pumpernickel bread)


Prep: Scoop out the flesh of the avocado and mash it with a fork, add a bit of black pepper to taste. I prefer mine to be lumpy but if you want it smoother you can give it a few seconds in a food processor /blender/vitamix/nutribullet/whatever. 

1) Slice and toast your bread to your desired crispness. I actually prefer mine practically UNtoasted. (not sure if that’s a word either)

2) Spread a thin layer of hummus over the bread in much the same way you would put mayonnaise on a sandwich.

3) Put approximately 1 tbsp of mashed avocado on top of the hummus layer.

4) Cut a tomato slice in half and place over the avocado layer.

Add a cup of coffee and you have a decadent tasty breakfast. Enjoy and have an awesome day!

Follow me on IG @poorpartygirl 

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