Cooked - Vegan Double Chocolate Zucchini Bread

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Double Chocolate Zucchini Bread

1.0

½ cup melted salted vegan butter (113g, or coconut oil, see notes)

1 cup light brown sugar (packed, 200g)

½ cup Dutch processed cocoa powder (40g)

½ cup dairy free milk (room temperature, like almond milk)

1 tsp instant coffee (1g, optional)

½ tbsp pure vanilla extract (7g)

1 ½ cups shredded zucchini (packed, lightly blotted with a paper towel 210g)

1 ½ cups all-purpose flour (180g)

1 ½ tsp baking powder (7g)

½ tsp salt (2g)

¾ cup vegan chocolate chips or chopped dark chocolate (115g, plus more for topping)

Preheat the oven to 425℉.
Line a 8x4" loaf pan with parchment paper for easy removal once it's done baking.
Grate the zucchini with a box grater (or a food processor) and measure it out. This recipe calls for 1 ½ cups of packed, shredded zucchini, lightly blotted with paper towels (see notes for tips).
In a large bowl, whisk together the melted vegan butter and brown sugar.
Then whisk in the cocoa powder until combined. Add the dairy free milk, instant coffee and vanilla extract.
Gently mix in the shredded zucchini.
Mix the dry ingredients together in a small bowl, then add to the wet ingredients. Mix to form a cake like batter.
Fold in the dark chocolate chips or chocolate chunks.
Transfer to the prepared loaf pan and sprinkle a few extra chocolate chips on top.
Bake at 425℉ for 8 minutes. Then, decrease the temperature to 350℉ and continue baking for another 50-60 minutes.
The bread is done when the center is no longer jiggly and a toothpick can be removed cleanly with a few moist crumbs from the center of the loaf.

Course🍰Dessert

Diets🌱Vegan...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 112 weeks ago

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