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Chocolate Zucchini Bread

This decadently rich and moist zucchini bread comes together quickly and is a vegan recipe that is just as indulgent as regular desserts! Adapted from Bianca Zapatka (https://biancazapatka.com/en/chocolate-zucchini-bread/)
Servings: 8

Ingredients

  • 1 cup oat flour
  • 1/3 cup spelt flour sub all oat flour for GF
  • 1 tbsp arrowroot sub cornstarch
  • 1/4 cup cocoa powder I use Hershey's Special Dark
  • 1/4 cup cacao powder sub all cocoa powder if needed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup non dairy milk I used soy
  • 1 tsp apple cider vinegar sub white vinegar or lemon juice
  • 4 tbsp oil I used sunflower and coconut
  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup applesauce I used unsweetened
  • 1 1/4 cup shredded zucchini I used one medium sized zucchini
  • 3/4 cup chocolate chips make sure they're dairy free for vegan

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl, whisk together the flour, arrow root, cocoa and cacoa, baking powder and baking soda.
  • In a separate bowl, add the apple cider vinegar to the milk and allow to sit until it begins to curdle. Then, add oil, sugar, maple syrup, vanilla and applesauce. Mix well.
  • Add the wet ingredients to the dry and fold just until batter comes together. Add zucchini and all but a couple tablespoons of chocolate chips. Continue folding until clumps of dry ingredients are mixed in.
  • Pour batter into prepared 12' x 4' loaf pan and sprinkle the top with remaining chocolate chips. Bake for about 45 minutes or until zucchini bread is fully cooked in the center.
  • Allow bread to fully cool before slicing. Enjoy!

Notes

The ingredients can be easily substituted in this recipe. For example, if you don't have applesauce on hand, you can substitute extra oil or flax eggs. If you don't have maple syrup, substitute additional sugar. I suggest researching online for recommended measurements. See above for suggestions.