Description
This vegan chocolate zucchini bread is so fudgy and moist it tastes like a cake (did I mention that it’s refined sugar-free?)
Ingredients
Scale
- 1 1/2 cups (190g) AP flour or spelt flour*
- 1/2 cup (50g) cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (120g) squeezed and grated zucchini (2 cups with water, about 2 medium zucchini)
- 1 1/4 cup (250g) cashew milk or any creamy milk**
- 1 tbsp lemon juice
- 2/3 cup (82g) coconut sugar or cane sugar
- 1/3 cup (71g) tahini or olive oil
- 1/3 cup (82g) mashed banana
- 2 tsp vanilla extract or vanilla bean paste
- 1/2 cup roughly chopped dark chocolate
Instructions
- Preheat the oven and prep your pan. Preheat the oven to 350°F (180°C) and grease an 8″x4″ loaf pan. You can line the pan with parchment paper if you want to make it easier to remove the loaf.
- Whisk together the dry ingredients. Sift the flour and cocoa powder into a small mixing bowl, and add in the baking powder, baking soda and salt. Whisk to combine.
- Prep the zucchini. I used the smallest side of my grater so the zucchini strands almost disappear into the bread. Once grated, dump the zucchini onto a kitchen towel and squeeze out as much water as you can. I included measurements for how much zucchini you should have with and without water for extra accuracy.
- Whisk together the wet ingredients. In a large mixing bowl, add in the milk, lemon juice, coconut sugar, tahini, mashed banana and vanilla extract. Whisk together until thoroughly combined. Add in the grated and drained zucchini and whisk to combine again.
- Fold in the flour and chocolate. Dump in the flour mixture and fold into the wet ingredients using a flexible rubber spatula. Dump in the chocolate and fold into the batter.
- Bake, cool, slice. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. The top will be cracked and a toothpick inserted in the loaf should come out relatively clean. They’ll be a few crumbs, but that’s totally normal! Let the bread cool in the pan for 1 hour. Remove the loaf from the pan and let it cool on it’s side for an additional 1 hour or until it’s room temperature before slicing.
Notes
*Sub with a gluten-free flour blend if needed.
**I use my house-blend nut milk for this – linking here.