Vegan Chocolate Zucchini Bread
User Reviews
5
Vegan Chocolate Zucchini Bread
Description
Vegan Chocolate Zucchini Bread incorporates shredded zucchini squeezed of excess moisture to reduce batter wetness, mixed into a blend of all-purpose and spelt flours along with cocoa powder, baking powder and soda, salt, cinnamon, cardamom, and nutmeg. Brown sugar, applesauce, neutral oil, vanilla extract, and non-dairy milk are combined with the dry ingredients to create a stiff batter.
The batter is folded with half of the chocolate chips before being poured into a loaf pan and topped with the remaining chips. Baking at 365°F for about 50-55 minutes yields a moist, tender bread with chocolate bursts throughout and aromatic spices. Cooling fully before slicing helps set the crumb.
The bread suits vegan diets and offers a way to incorporate zucchini into a chocolate-flavored quick bread. Texture is balanced by the moist applesauce and oil, while the combination of spices adds complexity without overpowering the chocolate. It can be served sliced for breakfast or snacks.
Removing excess water from the shredded zucchini by pressing in paper towels is important to avoid a too-moist batter. The recipe allows skipping chocolate chips or adding espresso powder for a deeper flavor. It can be stored refrigerated up to seven days or frozen in slices for convenient use.
Ingredients
- 3/4 zucchini from roughly 1 small zucchini, shredded
- 1 1/2 cups flour I used a mix of 1 cup all purpose 1/2 cup spelt
- 1/4 cup cocoa powder
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom Optional
- ¼ teaspoon ground nutmeg
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup applesauce
- 1/4 cup neutral oil avocado, sunflower, refined coconut etc, of choice
- 1/2 teaspoon vanilla extract
- 3/4 cup non-dairy milk
- 1/2 cup dairy-free chocolate chips - Half in batter and half for topping
Instructions
- Shred the zucchini and place on a layer of paper towels and set aside while you prep the rest of the ingredients. In a bowl, mix all the dry ingredients until well combined. Now, add in the wet ingredients except for the zucchini and chocolate chips and mix well to make a stiff batter.
- The batter should be somewhat stiff. If it isn’t then add 1 to 2 tablespoons more flour and mix in. Squeeze the zucchini shreds in the layer of paper towel over your sink to remove the excess moisture, then add the zucchini to the batter along with half of the chocolate chips. Fold zucchini and chocolate chips into the batter. Now, pour the batter into a prepared loaf pan (9 x 5“) and sprinkle remaining chocolate chips on top.
- Bake at 365°F for 50 to 55 minutes or until a toothpick from the center comes out clean clean. Cool for 15 minutes then remove from the pan. Cool completely before slicing.
- Store: Store on the counter for the day and refrigerate for up to 7 days.You can add ganache on this bread instead of the chocolate chips. Melt 1/2 cup vegan chocolate chips with 1/4 cup coconut cream in a double boiler. Once smooth, spread over baked and cooled bread.
Notes
- Squeezing shredded zucchini in paper towels removes excess moisture to prevent a soggy batter.
- Chocolate chips can be omitted if desired or supplemented with espresso powder to enhance chocolate flavor.
- For gluten-free option, substitute 1/4 cup flour with additional cocoa powder as appropriate.
- To bake oil-free, omit oil and increase applesauce by 2 tablespoons for moisture.
- Store bread refrigerated for up to 7 days; freeze sliced portions for long-term storage and easy breakfasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 174mg | 7% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
