Chocolate Zucchini Bread

It's zucchini season, and this vegan, gluten-free, chocolate-on-chocolate zucchini bread is begging to be made. Tender and moist, it's loaded with chocolate chips and sweet, earthy zucchini. The BEST!

Prep Time15

Cook Time1

Total Time1 15

Course: bread, Breakfast

Cuisine: American

Keyword: chocolate zucchini bread, chocolate zucchini bread recipe, chocolate zucchini bread with chocolate chips, zucchini bread recipes chocolate

Servings: slices

Calories: 169kcal

Author: Alyssa

Ingredients

3/4 cup mashed banana (about 2 large)
2 flax eggs
1/2 cup almond milk (or milk of choice)
1/4 cup maple syrup
1/4 cup coconut sugar
2 teaspoons apple cider vinegar
1 cup oat flour
3/4 cup quinoa flour
1/4 cup arrowroot starch
1/4 cup cacao powder (or unsweetened cocoa powder)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded zucchini (measured after pressing)
1/2 cup chocolate chips (optional)

Instructions

Preheat the oven to 350ºF. Line a 9″ loaf pan with parchment paper and set aside.
Beat together the wet ingredients until smooth(ish). Add the dry ingredients (minus the zucchini and chocolate chips) and stir to form a dough. Fold in the zucchini and chocolate chips.
Scoop the batter into the loaf pan and smooth the top with the back of a plastic spatula. Sprinkle with additional shredded zucchini and chocolate chips if desired.
Bake in the center of a warmed oven for 55 – 60 minutes, until a cake tester inserted into the middle comes out clean.
Let cool on a wire rack until fully cooled, 20 – 30 minutes. Slice and serve.

Video

Notes

If not consuming in 2 days, slice the loaf and freeze. Reheat in the toaster oven or microwave!

Nutrition