Vegan Chocolate Zucchini Bread
Indulge in the fudgy decadence of Vegan Chocolate Zucchini Bread, a moist and flavorful treat that's perfect for satisfying your chocolate cravings while sneaking in a dose of veggies. This plant-based twist on a classic favorite uses grated zucchini for natural moisture, while a rich cocoa-infused batter is brought to life with melted coconut oil, almond milk, and a touch of cinnamon for added warmth. Vegan dark chocolate chips stud the loaf, creating gooey pockets of chocolatey bliss in every bite. Made with a simple flax egg for binding, this recipe ensures a soft, tender crumb that’s entirely egg-and-dairy-free. Ready in just over an hour, this guilt-free dessert is ideal for breakfast, snack time, or when you’re in the mood for a comforting slice of homemade goodness.
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Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsweetened almond milk
- 0.5 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 0.75 cup packed brown sugar
- 1.5 cups grated zucchini
- 0.75 cup vegan dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with vegetable oil and line it with parchment paper, allowing some overhang on the sides.
Step 2
In a small bowl, combine the ground flaxseed with water to create a flax egg. Stir well and let sit for 5-10 minutes until it thickens.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
Step 4
In a separate bowl, mix the almond milk, melted coconut oil, vanilla extract, and brown sugar until well combined.
Step 5
Add the flax egg to the wet ingredients and mix thoroughly.
Step 6
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Step 7
Gently fold in the grated zucchini and vegan dark chocolate chips.
Step 8
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Slice and serve as desired. Enjoy your vegan chocolate zucchini bread!
Nutrition Facts
| Serving size | (1364.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3670.6 |
| Total Fat 200.5g | 0% |
| Saturated Fat 139.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2426.1mg | 0% |
| Total Carbohydrate 502.4g | 0% |
| Dietary Fiber 68.5g | 0% |
| Total Sugars 256.4g | |
| Protein 62.2g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 653.9mg | 0% |
| Iron 43.2mg | 0% |
| Potassium 3359.9mg | 0% |
Source of Calories