Vegan Chocolate Zucchini Bread

This is a fuss free vegan chocolate zucchini bread. All the recipes I saw on Pinterest or Google were super healthy gluten free, grain free, sugar free, dairy free, add-a-healthy-label, loaf. I just wanted something simple I could use my pantry staples to make with the excess of zucchini I had accumulated from my mum’s garden. So I played around with a couple of ratios for this recipe and came up with this recipe. This is a fuss free, super easy chocolate zucchini bread that is sweet, decadent and moist. Plus it’s healthy because it has all the nutrients and fibre from zucchini. You will definitely not feel guilty eating this zucchini loaf

What do you need to make this recipe?

• Flour: Just plain old all purpose flour
• Chocolate Powder: I used cacao powder; it’s unsweetened
• Brown Sugar: I like it because it has a richer flavour to it
• Leavening: Baking Soda, Baking Powder and Apple Cider Vinegar. These ingredients help the loaf rise and give it height. plus the apple cider vinegar and the baking soda can react to produce bubbles and increase the loaf’s height
• Binder: I used cornstarch in this recipe to substitute for egg and retain moisture
• Moisture: A neutral oil like avocado oil helps to moisten the loaf
• Flavour: Vanilla essence and cinnamon add a nice flavour to the loaf and makes it smell divine

How to make Chocolate Zucchini Loaf

• Preheat the oven and oil the baking pan
• Grate the zucchini and squeeze out excess water
• Mix the dried ingredients till well combines. Mixing the dry ingredients first helps to evenly distribute the leavening ingredients and sugar evenly, especially since they are used in smaller quantities
• Mix the wet ingredients separately
• Combine the ingredients
• Bake in the oven for 1 hour
• Let it rest for 1 hour + till it completely cools

FAQs

Print Recipe

Chocolate Zucchini Loaf

Desert

By Afia – Serves: 10-12 slices

Prep Time: 10 mins – Cooking Time: 1 hour

Ingredients

• 3.5 cups all purpose flour
• 1 cup cacao powder
• 1 1/2 tsp cinnamon
• 1 tbsp corn starch
• 1 tbsp baking powder
• 1 tsp baking soda
• 3/4 cup brown sugar
• 1 tsp vanilla essense
• 1 tbsp apple cider vinegar
• 1/2 cup neutral oil ( I used vegetable oil)
• 2.5 cups plant based milk
• 2 cups grated zucchini
• 1/2 tsp salt

Instructions

1

Preheat the oven to 350°F

2

Oil the loaf pan

3

Grate enough zucchini for 2 cups of grated zucchini

4

Squeeze out the water from the zucchini with a tea towel or paper towel

5

Mix the dry ingredients (flour, cacao powder, cinnamon, corn starch, baking soda, baking powder, brown sugar) in a bowl and mix everything well with a whisk

6

In a separate bowl mix the wet ingredients (vanilla essence, milk, apple cider vinegar and oil) and zucchini

7

Combine the wet and dry ingredients

8

Pour in the loaf pan

9

Bake in the oven for 1 hour or till a toothpick poked into the loaf comes out clean

10

Let it rest till it completely cools. THIS IS VERY IMPORTANT. If you cut it too early, the gluten cannot set and the loaf will flatten. Plus when you slice into the loaf it will be very crumbly so let it rest for at least an hour

Pin this post for later