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Chocolate Zucchini Bread

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 1/4 cup grated zucchini lightly squeezed
  • 1 3/4 cups gluten free all purpose baking flour
  • 3/4 cup brown sugar can substitute coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup soy milk unsweetened
  • 2 teaspoons vinegar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil can substitute vegan butter
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips


  • Preheat the oven to 425F.
  • Combine the soy milk and vinegar in a small glass and set aside for 5 minutes.
  • Grate the zucchini and lightly squeeze out the excess water with a paper towel or clean tea towel and set aside.
  • In a large mixing bowl, whisk together the sugar, applesauce, melted coconut oil, vanilla and the soy milk mixture.
  • Add in the dry ingredients. Using a spatula, fold the wet and dry ingredients together until a batter forms.
  • Add in the grated zucchini and chocolate chips and fold to combine.
  • Transfer batter to a lined 9×5 or 8 1⁄2 x 4 1⁄2 loaf pan and smooth out the top. Top with a few additional chocolate chips, as desired.
  • Bake for 8 minutes, then lower the temperature and bake an additional 52-60 minutes or until a toothpick comes out clean.
  • Let cool in the pan for 20 minutes, then lift out and let cool completely on a wire rack before slicing.


  • Soy milk works best because the high protein content keeps the loaf fluffy, but any kind of non-dairy milk will work.


Calories: 262kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Cholesterol: 0.1mg | Sodium: 161mg | Fiber: 4g | Sugar: 22g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Breakfast, Dessert
Cuisine American

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