Super Moist Vegan Chocolate Zucchini Bread Food

SUPER MOIST VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.
• Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams.
• In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.
• Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.
• Fold in the zucchini and chocolate chips.
• Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean.
• Let the loaf cool in the pan for 15 minutes for removing and slicing.
• Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.

VEGAN CHOCOLATE ZUCCHINI BREAD

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.

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray or olive oil. Set aside.
• Trim zucchini ends, keep their skin on, shred with the smaller grating side of your grating bow. Place the shredded zucchinis in the center of a clean kitchen towel, gather the corners and wrap to squeeze the zucchinis and remove their excess water. Discard zucchini water. Measure 1 cup and 1/2 cup of packed shredded and drained zucchinis. Set aside in a bowl.
• In another bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt. Set aside.
• In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract. Stir in the shredded zucchinis.
• Stir the dry ingredients into the wet ingredients in 2 additions, stirring between each addition to incorporate the dry ingredients gently into the wet ingredients and avoid forming lumps. If the batter is too dry, add more almond milk up to 2 extra tablespoons.
• When the batter is smooth, shiny, and consistent, stir in the dark chocolate chips.
• Transfer the batter into the prepared loaf pan and bake for 50-65 minutes in the center rack of the oven until a toothpick inserted in the center of the loaf comes out clean or with a little crumb on it.
• Cool down for 3 hours on a cooling rack before slicing. This time prevents the bread from falling apart when sliced and creates an extra fudgy texture.

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
• Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
• Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
• Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.