Vegan Chocolate Zucchini Bread
Description
This rich, moist vegan chocolate zucchini bread recipe uses unsweetened applesauce and nut milk for an easy treat that's great for breakfast or dessert.
Ingredients
•
3/4 cup cane sugar
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3/4 cup almond milk
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1/4 cup unsweetened applesauce
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1/4 cup coconut oil, melted
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/3 cup cocoa powder
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 cup grated zucchini
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1/2 cup vegan chocolate chips
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2
Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large bowl using an electric mixer; set aside.
3
Whisk flour, cocoa powder, baking powder, cinnamon, salt, and baking soda together in a separate bowl; slowly add to cane sugar mixture using an electric mixer until well mixed. Stir in zucchini and ¼ cup chocolate chips.
4
Pour batter into the prepared bread pan; sprinkle remaining ¼ cup chocolate chips on top.
5
Bake in the preheated oven until top springs back when lightly pressed and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Remove from the pan; transfer to a wire rack to cool completely before slicing.