Seriously Chocolate Zucchini Bread Dairy Free Food

DOUBLE CHOCOLATE ZUCCHINI BREAD (GLUTEN-FREE)

Double Chocolate Zucchini Bread (Gluten-Free) image

A moist and fudgy chocolate zucchini bread that tastes like a rich chocolate cake. The chocolate glaze and pistachios add something special to this family favorite recipe.

Provided by Karen Tedesco

Time 1h25m

Number Of Ingredients 12

Ingredients

1 1/4 cups fine almond flour
1/2 cup unsweetened cocoa powder (Dutch-process)
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup light brown sugar
1/4 cup pure maple syrup
1/4 cup canola oil or other neutral vegetable oil
2 cups shredded zucchini (about 1 medium or 2 small zucchini)
3/4 cup dark or semisweet chocolate (broken into chunks)
1/4 cup dark or semisweet chocolate (broken into chunks)
1 tablespoon chopped pistachios

Steps:

Preheat oven to 350 degrees. Lightly oil an 8 1/2" x 4 1/2" loaf pan. Cut a piece of baking parchment to fit inside, with long edges overhanging by 2 or 3 inches and lightly coat the paper with oil, too.
Sift the flour and cocoa into a medium bowl to remove any lumps (a mesh strainer does this job perfectly). Whisk in the baking soda and salt.
In another bowl, whisk the eggs with the sugar, maple syrup and oil until smooth. Pour over the dry ingredients and stir to blend. Add the zucchini and chocolate chunks and stir again just to combine.
Scrape into the prepared pan. Bake 60-70 minutes or until the top feels springy and toothpick inserted in the middle comes out clean. Cool in the pan 15 minutes. Gently lift the bread out of the pan using the parchment as handles (you might want to use a dull knife along the edges of the pan first to release it). Cool on a rack until completely cool.

Nutrition Facts : ServingSize 1 g, Calories 274 kcal, Carbohydrate 27 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 302 mg, Fiber 4 g, Sugar 19 g

VEGAN CHOCOLATE ZUCCHINI BREAD

Vegan Chocolate Zucchini Bread image

This Vegan Chocolate Zucchini Bread is the perfect way to sneak in vegetables without anyone noticing! Super soft, delicious, and moist!

Provided by LarishaBernard

Categories breads Breakfast Snack

Time 1h

Number Of Ingredients 16

Ingredients

1 1/2 cups vegan sugar
3/4 cup unsweetened applesauce
1 cup vegetable oil ((other neutral oil or vegan butter can be subbed))
1 tbsp vanilla extract
3 cups flour ((use GF if needed - see post for details))
1/2 cup unsweetened cocoa powder
1 tbsp espresso powder, (optional)
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups zucchini, (grated (about 1 medium zucchini), do NOT drain express liquid)
1 1/2 cup vegan chocolate chips, (divided )
3/4 cup walnuts, (chopped (Optional))
1 1/2 cups dried cranberries or raisins or chocolate chips, (pick one )

Steps:

Preheat oven to 350 degrees F.
Liberally spray a 9x5 inch loaf pan with cooking spray or grease with coconut oil.
In a large bowl, whisk together the sugar, applesauce, oil, and vanilla.
Add in the flour, cocoa powder, espresso powder (if adding), salt, baking powder, baking soda, cinnamon, and nutmeg. Stir just until no dry ingredients remains.
Add zucchini and 1 1/4 cup vegan chocolate chips. Fold in with a spatula. Do not overmix.
If adding, walnuts, or any optional ingredients, add now. Fold to combine.
Pour batter into greased loaf pan until 3/4 of the way full. If there's too much batter do not overfill, make muffins with excess. Top with remaining 1/4 cup chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let cool for 10-15 minutes.
Then take out of the pan and transfer to cool completely.
Slice in 16 equal sized pieces (or desired size)
Store in an air tight container.

Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 51 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Sodium 253 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 3 g