Vegan Chocolate Zucchini Bread Recipes

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.

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.