Vegan Chocolate Zucchini Bread (Loaf or Muffins)
User Reviews
5
3 reviews
Excellent
Vegan Chocolate Zucchini Bread (Loaf or Muffins)
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This vegan chocolate zucchini bread is irresistibly moist and chocolate-y and can be baked as muffins or a loaf. It's healthier than traditional zucchini bread but definitely dessert-worthy - with both cocoa powder and dairy-free chocolate for double the chocolate flavor! Try it with a scoop of Vanilla Oat Milk Ice Cream. Include the spices for a Mexican-chocolate vibe!Yield: 12 muffins OR one 9-inch loaf
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Ingredients
Dry ingredients:
- 1 ½ cups flour We like to use 1 cup white whole-wheat and ½ cup spelt, 180 g, adjust if altering batch size, such as white whole-wheat, spelt, all-purpose, or blend
- ⅓ cup plus 1 Tbsp cocoa powder unsweetened
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1 ½ teaspoons cinnamon optional
- ⅛ teaspoon chili powder optional
- ⅛ teaspoon cayenne pepper optional
Wet ingredients:
- 1 cup light brown sugar
- ¾ cup non-dairy milk unsweetened
- 2 tablespoons Flax Seed ground
- 2 teaspoons vanilla extract
- ¼ cup neutral oil or applesauce, such as walnut or grapeseed oil
- 2 teaspoons balsamic vinegar enhances the chocolate flavor and helps with rise
Fold-ins/additions:
- 1 cup zucchini from about 1 medium zucchini, grated
- ½ cup walnuts chopped, raw, optional
- 1 ½ ounces dark chocolate make sure it's dairy-free; sub chocolate chips if desired, chopped, optional
Instructions
- Preheat oven to 350 degrees F, and oil a standard muffin pan or 9x5-inch loaf pan.
- After grating the zucchini, gently squeeze out the excess moisture. Set aside.
- In a large bowl sift together the flour, cocoa, salt, baking powder, baking soda, and spices, if using. *If using a whole-grain flour such as spelt, sifting might separate out some of the fiber; add it to the bowl. Whisk to fully combine all dry ingredients.
- In a medium bowl whisk together the sugar, milk, flax meal, vanilla, oil and vinegar.
- Pour wet ingredients into dry, and stir just until combined. Fold in the zucchini and walnuts. Scoop batter into the prepared pan, and sprinkle the top(s) with chopped dark chocolate, if using.
- Bake muffins for 18 to 20 minutes and a loaf for 50 minutes to 1 hour. The bread is done when the center is firm and a toothpick or knife inserted in the center comes out clean or with a few crumbs. Cool in the pan for about 10 minutes, then transfer to a cooling rack.
Notes
- Store leftover vegan zucchini bread in the refrigerator in an airtight container for up to 5 days. May be frozen for up to 1 month.
Nutrition Information
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Calories
210kcal
(11%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
114mg
(5%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
50IU
(1%)
Vitamin C
4.1mg
(5%)
Calcium
60mg
(6%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 114mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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