Vegan Chocolate Zucchini Bread
Discover the delightful surprise of Vegan Chocolate Zucchini Bread, a moist and chocolaty treat that cleverly incorporates zucchini for a guilt-free indulgence. Perfect for breakfast, brunch, or an afternoon snack, this easy one-bowl recipe is both nostalgic and innovative. Enjoy the rich flavors and hidden veggies that will impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 medium zucchinis (grated)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 3 tablespoons ground flaxseed + 9 tablespoons water (flax egg)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water in a small bowl; let it sit for about 5 minutes until thickened.
- In a large bowl, combine grated zucchini, maple syrup, vanilla extract, and the flax egg. Mix well.
- In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined—be careful not to overmix!
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean. Allow cooling before slicing.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added texture, consider folding in walnuts or dairy-free chocolate chips. - Use almond milk instead of regular milk for a nutty twist. - Store leftovers in an airtight container at room temperature for up to three days.