SUPER MOIST VEGAN CHOCOLATE ZUCCHINI BREAD
Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread is the perfect excuse to use up that extra zucchini!
Provided by thebananadiaries
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 slice, Calories 120 calories, Sugar 9.6 g, Sodium 209.2 mg, Fat 4.2 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 21.1 g, Fiber 2.2 g, Protein 2.1 g, Cholesterol 0 mg
VEGAN CHOCOLATE ZUCCHINI BREAD
This vegan chocolate zucchini bread deserves its name, it has the most intense, fudgy chocolate texture but it's also surprisingly healthy made with no eggs, no dairy, and no butter for a healthy chocolate experience.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 slice, Calories 165.3 kcal, Carbohydrate 26 g, Protein 2.2 g, Fat 6.6 g, SaturatedFat 2.3 g, Cholesterol 0.1 mg, Sodium 174.5 mg, Fiber 1.6 g, Sugar 15 g, UnsaturatedFat 4 g
VEGAN CHOCOLATE ZUCCHINI BREAD
This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!
Provided by Tammy Lynn
Categories Zucchini Bread
Time 1h10m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 25 g, Fat 9.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 196.1 mg, Sugar 5.5 g
VEGAN CHOCOLATE CHIP ZUCCHINI BREAD
This is a healthier and vegan version of Recipe #48013. This is so moist, delicious, and good for you.
Provided by WeazelChef
Categories Quick Breads
Time 1h25m
Yield 4 loaves
Number Of Ingredients 13
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.
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