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Chocolate Zucchini Bread
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
10
servings
Ingredients
▢
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
Instructions
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 9x5 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.
Notes
Soy milk works best because the high protein content keeps the loaf fluffy, but any kind of non-dairy milk will work.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
11
g
|
Cholesterol:
0.1
mg
|
Sodium:
161
mg
|
Fiber:
4
g
|
Sugar:
22
g