Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread is perfectly moist & fudgy, and just happens to be made without eggs or dairy! Grated zucchini serves as a binder in addition to adding moisture, so this chocolatey bread is naturally (and deceptively!) vegan.

Author: Sloane’s Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 10 servings

Calories: 284 kcal per serving

Ingredients

240 grams - all-purpose flour
42 grams - dutch process cocoa powder
2 teaspoons - baking powder
1 tsp - baking soda
½ tsp - salt
200 grams - granulated sugar
106 grams - brown sugar
100 grams - neutral oil
1 tsp - vanilla extract
300 grams - zucchini zucchinis
113 grams - chocolate

Instructions

Preheat the oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the sugars, oil, and vanilla, and use an electric mixer to beat until fully combined.
Next, mix in the dry ingredients. The batter will be very dry and crumbly.
Lastly, use a rubber spatula to fold in the grated zucchini and chopped chocolate until fully combined and evenly wet.
Pour the batter into the prepared loaf pan, then top with more chopped chocolate.
Bake the bread for 10 minutes, then turn the temperature down to 350 degrees F and bake for 45-55 minutes or until a toothpick inserted comes out clean.
Allow the bread to cool for a few minutes in the pan before transferring to a wire rack to completely.

Nutrition