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Breakfast
Double Chocolate Malted Zucchini Bread + Homemade Toasted Black Walnut Nutella

09.20.2021

Not your average chocolate zucchini bread! The nutty, caramelly, warm notes of malted milk add just a little extra to this this deliciously rich double chocolate zuchini bread. Drizzled with homemade roasted black walnut Nutella and flaked with sea salt. Using black walnuts as an alternative to hazelnuts adds a subtle earthy flavor and the melted chocolate makes for an incredibly creamy, slightly sweet, addicting spread.

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Double Chocolate Malted Zucchini Bread with Homemade Toasted Black Walnut Nutella

Double Chocolate Malted Zucchini Bread + Homemade Toasted Black Walnut Nutella

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

Double Chocolate Malt Zucchini Bread:

  • 1 cup Lakanto golden sugar or coconut sugar
  • 1/2 cup coconut oil
  • 3 egg whites
  • 2 tsp vanilla extract
  • 1/2 cup oat milk
  • 1-1/4 cup oat flour
  • 1/4 cup cocoa powder organic
  • 1/2 cup malted milk powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp Maldon sea salt
  • 3 medium zucchini pureed, strained
  • 1/2 cup toasted black walnuts
  • 1 cup dark chocolate chunks

Homemade Toasted Black Walnut Nutella:

  • 3 cups black walnuts
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup honey
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla bean paste
  • 1 tsp Himalayan sea salt
  • 2/3 cup dairy free dark chocolate I use Lily's

Instructions

  • Preheat oven to 350 degrees
    Grease a 9×5-inch loaf pan with coconut oil spray

Double Chocolate Malted Zucchini Bread:

  • With a standing mixer, beat the Lakanto sugar and coconut oil. Slowly add in malted milk, eggs whites and vanilla extract.
    Sift the dry ingredients together. 
    Add the dry ingredients to the wet ingredients and beat slowly until just blended. 
    Wash and dry the zucchini. Add to a food processor and mix until just pureed.
    Pour into a mesh strainer to get all of the excess water out.
    Stir in the pureed zucchini, black walnuts and dark chocolate chunks. Pour into the prepared loaf pan and bake for 1 hour and 10 minutes or until toothpick in center comes out clean.
    Remove from oven and let cool.
  • Preheat oven to 375 degrees
    Line a baking sheet with parchment paper

Homemade Toasted Black Walnut Nutella:

  • Place the black walnuts on the baking sheet. Roast for 10 to 15 minutes.
    Once cooled, add the nuts to a food processor or blender. Blend until a butter is formed, about 10 minutes. Scrape the sides of the bowl as needed.
    Melt the dark chocolate in the microwave in 30 second increments until just smooth, do not overheat.
    Once the walnut butter is creamy and smooth, add in the honey, cocoa powder, coconut oil, vanilla extract and sea salt and blend well.
    Slowly add in the melted chocolate.
    Drizzle the Nutella over the bread, smooth with a wooden spoon. Top with flaked sea salt and edible rose petals!
    Pour remaining Nutella into a mason jar and store at room temperature for immediate use or refrigerate for up to 1 month.

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