Cocoa Rye Zucchini Loaf

I’ve been craving bitter flavours lately. After a quick google search I came across some ancient TCM wisdom linking the five flavours with the seasons. In TCM, bitter flavours are considered stimulating, associated with fire and the period between early and mid summer. So, it looks like my bitter cravings are in season. Without further ado, I introduce bitter cocoa, rye and zucchini to the mix in this spin on my OG Banana Muffins.

Ingredients

• 1 cup rye flour

• 1 cup rolled outs

• 1/3 cup cocoa powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine mountain or sea salt

• 1 tbsp cinnamon

• 1 tsp turmeric + a pinch of fresh ground black pepper

• 1 tsp nutmeg (optional)

• 1 tbsp fresh ginger, finely chopped

• 1/3 cup raisins

• 1/3 cup dark chocolate chips/chunks or a bar chopped up

• 1 cup grated zucchini, firmly pressed to remove excess moisture

• 1 ripe Bartlett pear, chopped into small chunks

• 4 very ripe bananas (this is the main sweetening source, so the riper your bananas the sweeter your loaf)

• 1/3 cup olive oil

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a large mixing bowl combine the rye flour, rolled oats, cocoa powder, baking powder, baking soda, salt, cinnamon, turmeric, pepper and nutmeg (optional). Once these finer ingredients are combined mix in the raisins and dark chocolate.

3. Chop the pear and grate the zucchini. Layer over the dry mix.

4. Combine the bananas and olive oil in a medium mixing bow. Mash with a potato masher or hand mixer until you achieve an applesauce-like consistency. Stir in the fresh ginger.

5. Fold the banana, oil and ginger mix into the dry mix with the pear and zucchini. Combine until the entire mixture is moist.

6. Spoon into a well-oiled loaf pan (1 tsp of olive oil works great).

7. Bake for 1 hour, turning the pan halfway through.

This is delicious served hot with matcha butter, a drizzle of honey + flakey salt. For extra protein, serve warm with your favourite nut/seed butter. It’s also good naked. Keep in the fridge for up to one week. I cut slices from the loaf as needed and reheat in the oven for 20 minutes at 320 degrees fahrenheit. You can also pop the slices into your toaster for a hot, crunchy version.