Vegan Chocolate Zucchini Bread Recipes

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
• Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
• Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
• Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Liberally spray a 9x5 inch loaf pan with cooking spray or grease with coconut oil.
• In a large bowl, whisk together the sugar, applesauce, oil, and vanilla.
• Add in the flour, cocoa powder, espresso powder (if adding), salt, baking powder, baking soda, cinnamon, and nutmeg. Stir just until no dry ingredients remains.
• Add zucchini and 1 1/4 cup vegan chocolate chips. Fold in with a spatula. Do not overmix.
• If adding, walnuts, or any optional ingredients, add now. Fold to combine.
• Pour batter into greased loaf pan until 3/4 of the way full. If there's too much batter do not overfill, make muffins with excess. Top with remaining 1/4 cup chocolate chips.
• Bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Remove from the oven and let cool for 10-15 minutes.
• Then take out of the pan and transfer to cool completely.
• Slice in 16 equal sized pieces (or desired size)
• Store in an air tight container.