Description
Moist and flavorful chocolate zucchini bread made with vegan ingredients.
Ingredients
Scale
- 1 cup plant-based milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a small bowl, mix together plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, vanilla extract, and the milk mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips, if using.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the grated zucchini before adding it to the batter.
- You can substitute other plant-based milks like almond milk or soy milk.
- Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg