Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread is the perfect excuse to use up that extra zucchini!
- 1 cup (175 grams) grated zucchini, patted down to soak up the water (should weigh 110 grams after being pat down)
- 1 1/2 cup (188 grams) all purpose flour or 1:1 gluten free baking flour
- 3/4 cup (135 grams) coconut sugar
- 1/2 cup (50 grams) cacao or cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 cup (200 grams) dairy-free milk, room temperature
- 1/3 cup (85 grams) unsweetened applesauce, room temperature
- 1/3 cup (76 grams) vegan butter, melted
- 2 tsp vanilla extract
- 2/3 cup vegan chocolate chips
- Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.
- Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams.
- In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.
- Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.
- Fold in the zucchini and chocolate chips.
- Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean.
- Let the loaf cool in the pan for 15 minutes for removing and slicing.
- Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.
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