Vegan Chocolate Zucchini Bread [No Oil or Sugar]
User Reviews
5
Vegan Chocolate Zucchini Bread [No Oil or Sugar]
Description
The Vegan Chocolate Zucchini Bread [No Oil or Sugar] features oat flour and unsweetened cocoa powder combined with shredded zucchini for moisture and texture. Dates and cashew milk replace conventional sugars and fats, creating a subtly sweet, dense but tender loaf. Chocolate chips can be folded into the batter and sprinkled on top for pockets of melty chocolate. Baking in a parchment-lined pan prevents sticking and assists in even cooking. Cooling the loaf thoroughly before slicing ensures clean cuts and helps the loaf set properly.
The recipe’s natural sweetness and oil-free composition make it suitable for those avoiding added sugars or oils, while the shredded zucchini adds moisture without heaviness. The use of oat flour, which can be gluten-free if sourced appropriately, affects the bread's texture, resulting in a hearty crumb. This loaf serves well as a breakfast or snack option without refined ingredients.
For best results, measure ingredients precisely (weighing flour is recommended) and squeeze excess moisture from the zucchini before mixing. Cooling the bread completely prevents it from crumbling before slicing. Wetting the knife between cuts can also produce smoother slices and maintain the bread’s integrity.
Store leftovers covered at room temperature for 2-3 days or refrigerate for up to 5 days; freeze slices or whole loaf for up to 3 months for longer storage.Weigh oat flour to get an accurate amount and maintain texture; spoon flour into measuring cups if weighing is not possible.Remove excess moisture from shredded zucchini by squeezing over the sink before incorporating to avoid a soggy loaf.Lining the loaf pan with parchment paper allows for easy removal without greasing, keeping the recipe oil-free.Allow the bread to cool completely before slicing to help it set and reduce crumbly edges; wetting the knife between slices aids in clean cuts.
Ingredients
Dry Ingredients
- 190 grams oat flour gluten free if preferred, approx. 2 cups
- ⅓ cup cocoa powder raw unsweetened
- 2.5 teaspoons baking powder
- ¼ teaspoon salt sea salt
Wet Ingredients
- 1 cup dates packed, pitted
- ¼ cup water
- 2 teaspoons vanilla extract pure
- 2 cups zucchini approx. 1 medium zucchini (squeeze excess moisture over your kitchen sink, shredded; gently packed
- 1 ¼ cup cashew milk or plant milk of choice, unsweetened
Optional
- ⅓ cup dark chocolate chips plus more for sprinkling on top if desired
Instructions
- Preheat the oven to 350℉/176℃ and line a 5"x9" loaf pan with parchment paper.
- Whisk all the dry ingredients in a large bowl and set aside.
- Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients including the chocolate chips if using. Mix until no floury bits remain.
- Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if you'd like, and gently press them down.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a cooling rack to completely cool before slicing. Enjoy!
Notes
- Store leftover bread covered at room temperature for 2-3 days, refrigerate up to 5 days, or freeze airtight up to 3 months.
- Use a food scale for flour to ensure correct measurement; spoon flour into cup and level with knife if measuring by volume.
- Drain shredded zucchini thoroughly to avoid excess moisture in the bread.
- Line loaf pan with parchment paper to prevent sticking and avoid the need for oil.
- Cool bread completely before slicing for best texture; wetting knife between cuts helps achieve clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (1 - 5"x9" Loaf Pan)
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 116cal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 161mg | 7% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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