Vegan Chocolate Chip 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 ZUCCHINI BREAD

Steps:

• Preheat oven to 350 °F (175 °C) and grease and line a loaf pan.
• Grate the zucchini. I use the grating attachment on my food processor. Then add it along with the plant milk, vanilla extract, oil and apple cider vinegar to a bowl and stir together.
• Add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and ground flax seed to another large bowl. Whisk to combine.
• Pour the wet zucchini mixture into the dry mixture and stir together with a spatula until just combined. It's a stiff batter, and at first will feel and look too dry, but be patient and it will come together as the zucchini lets out it's moisture.
• Add mix-ins of choice and stir gently to combine.
• Spoon into the prepared loaf pan and smooth the top. Sprinkle on a generous amount of sugar and some extra nuts or chocolate chips if using, then bake for 70 minutes, or until a tooth pick inserted comes out clean.
• Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.

VEGAN CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees.
• Mix flax seed and water in a bowl. Let the mixture rest for 5 minutes.
• Add honey and oil to flax seed/water mixture. Beat well.
• Add zucchini FIRST and remaining ingredients, mixing well.
• Bake in 4 well-greased loaf pans for one hour.
• Freezes well.

BEST-EVER VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
• Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
• In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
• Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• 1. Oil and dust loaf pan with flour. Preheat oven 350 degrees
• 2. Mix shredded zucchini, sugar, oil, and vinegar. Add dry ingredients and mix well. *Add nuts if you are using.
• 3. Pour mixture into pan and bake approximately 50 minutes. Check with toothpick and if it comes out clean , it is finished. You may need to cook a few more minutes if it isn't. * Another time I doubled the recipe, cutting the sugar a bit and baked in a bundt cake pan. It turned out quite well too.