Dairy-Free Chocolate Zucchini Bread
Description
Use up extra fresh zucchini in this sweet, chocolate zucchini bread that's completely dairy and egg free. Omit the honey to make it vegan!
Ingredients
•
nonstick cooking spray
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6 tablespoons oat milk
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2 tablespoons ground flax seeds
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1 1/2 medium zucchini
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1/2 cup packed brown sugar
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1/2 cup vegetable oil
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1/3 cup honey
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1 teaspoon vanilla extract
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1 2/3 cups all-purpose flour
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1/3 cup unsweetened cocoa powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
2
Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
3
Shred zucchini and gently press out moisture. Set aside.
4
Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.