Chocolate doesn’t just have to be for pudding – this bread recipe is packed with fibre, slow-release energy and hidden veg to keep your gut happy from breakfast ‘till supper. The chocolate adds a good dose of magnesium to the proceedings too, as well as making it taste absolutely delicious.
Chocolate bread might sound like the stuff of school kids’ dreams… and this recipe brings those dreams to life with a healthy twist. Sure, you’ve got your chocolate in there (go for 85% cocoa if you’re after a lower sugar, higher magnesium hit), but you’ve also got hidden veg (courgettes), lots of fibre (flaxseeds) and slow-release energy (oats). Eat it for breakfast, as a 3pm-slump-busting snack or as a pudding with a spoon of yoghurt on top – whatever works for you.
A 2019 study found that up to 90% of Brits aren’t eating enough fibre and that’s a problem. Fibre is absolutely crucial for maintaining good gut health and avoiding diseases like bowel cancer. We know that good gut health can positively impact our performance in the gym/on the road so if you’re the sort of person who’s been avoiding carbs for years and regularly struggles with bloating and other dodgy belly symptoms, it’s time to set yourself a goal. We need to be eating at least 30g of fibre a day; half of this loaf contains about 13g of fibre. Make sure you have at least one portion of whole grain rice, pasta or quinoa (up to 27g of fibre per cup!) a day and you’ll be well over the RDA. Happy gut, happy days.
2 tbsp milled flaxseeds
6 tbsp water
200g oats (porridge, rolled or jumbo)
1 small-to-medium courgette, grated
5 tbsp cacao powder
5 tbsp maple syrup
3 tbsp coconut oil, melted (plus extra for greasing if you’re not lining the tin with paper)
1 tsp baking powder
Pinch of sea salt
80g vegan chocolate chips
Put the milled flaxseeds and water in a small bowl and stir to combine.
Set aside to soak for 15 minutes.
Preheat the oven to 180°C.
Grease a 1lb loaf tin or line with non-stick baking paper.
Mill your oats in a food processor or high-speed blender (like a NutriBullet) to a flour consistency. Tip into a large bowl.
Add the flax “egg” along with the grated courgette, cacao powder, maple syrup, melted coconut oil, baking powder and salt.
Stir to combine, then stir in the chocolate chips.
Scrape into the prepared tin and gently even out the top.
Bake in the preheated oven for 50 minutes.
Remove from the tin and allow to cool fully on a wire rack for at least one hour before slicing and diving in.
Store the completely cooled bread in an airtight container for up to four days.
Want more simple and nutritious recipes? Follow @StrongWomenUK on Instagram for the latest workouts, delicious recipes and motivation from your favourite fitness experts.
Miranda Larbi is the editor of Strong Women and Strong Women Training Club. A qualified personal trainer and vegan runner, she can usually be found training for the next marathon, seeking out vegan treats or cycling across London on a pond-green Tokyo bike.