Vegan Chocolate Zucchini Bread

This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 178 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon baking soda
• ⅓ cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 cup grated zucchini
• ¼ cup unsweetened applesauce
• ¾ cup almond milk
• ¼ cup coconut oil, melted
• ½ cup vegan chocolate chips
• ¾ cup cane sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.

Step 3

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.

Step 4

Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.

Step 5

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.