Description
This vegan chocolate zucchini bread is moist and delicious, making it the perfect plant-based treat. It’s easy to make with basic pantry ingredients!
Ingredients
Units
Scale
- 8oz shredded zucchini (from 1 large or 2 small, about 2 cups)
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 4 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 cup firmly packed light brown sugar
- 2/3 cup unsweetened almond milk
- 1/2 cup avocado oil or vegetable oil
- 1 tablespoon apple cider vinegar
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F, Line a 5” x 9” loaf pan with parchment paper or spray with non-stick spray.
- Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cocoa powder, and salt.
- In a large bowl, combine oil, almond milk, brown sugar, and apple cider vinegar. Stir until smooth.
- Add the flour blend and stir until smooth and no lumps remain.
- Fold in the shredded zucchini and chocolate chips and stir until evenly distributed. Do not over-mix.
- Scrape into the prepared pan immediately. Do not allow mixture to sit once zucchini has been added as the flour and sugar will draw moisture out of it and make the bread too dense.
- Bake for 55-65 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a cooling rack and cooling for another 20 minutes.
- Allow to cool completely before serving. Can be refrigerated for up to 3 days. Bring to room temperature before serving.