Description
A moist and decadent vegan chocolate zucchini bread recipe.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the sugar, vegetable oil, applesauce, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini and vegan chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- You can add chopped nuts like walnuts or pecans for extra texture.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan chocolate zucchini bread, dairy-free, egg-free, moist chocolate bread, healthy baking, zucchini recipe