Vegan Chocolate Zucchini Bread
This delicious vegan chocolate zucchini bread is a moist, cakey treat that is reminiscent of chocolate cake but is relatively healthy and guilt-free!
Servings: 10
Calories: 286kcal
Ingredients
- 1¼ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons flax meal + 6 tablespoons water
- ¾ cup brown sugar or coconut sugar
- ½ cup vegan butter or coconut oil, melted
- ¼ cup non-dairy milk unsweetened
- 1 teaspoon vanilla extract
- 1⅓ cups grated zucchini
- ⅔ cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line an 8.5" x 4.5" loaf pan.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk together and set aside.
- Add the ground flax and water to a small bowl and whisk together until combined. Set aside and allow the mixture to thicken.
- In another separate medium bowl, mix together the sugar, butter, milk, and vanilla until well combined. Add the flax mixture and mix again.
- Combine the wet and the dry ingredients. Fold in the chocolate chips and the zucchini.
- Transfer the batter to the baking pan and bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the loaf before removing it from the pan. Slice, serve, and enjoy!
Video
Notes
- Storing Leftovers: This chocolate zucchini bread stores well at room temperature in an airtight container for up to a few days or in the refrigerator for up to a week.
- Freezing Instructions: You can also freeze this recipe! Cut the bread into slices before freezing which allows you to easily thaw them out for snacks, lunches, dessert, and beyond.
Nutrition
Calories: 286kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 234mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg