Description
Indulge in the rich and decadent flavors of our Best Vegan Double Chocolate Zucchini Bread recipe. Learn how to make this moist and chocolatey treat today!
Ingredients
- – 1/2 cup (113g) melted salted beef butter, or coconut oil, see notes
- – 1 cup (200g) light brown sugar, packed
- – 1/2 cup (40g) Dutch processed cocoa powder
- – 1/2 cup (120 ml) dairy free milk, room temperature, like almond milk
- – 1 tsp (1g) instant coffee, optional
- – 1/2 tbsp (7g) pure vanilla extract
- – 1 1/2 cups (210g) shredded zucchini, packed, lightly blotted with a paper towel
- – 1 1/2 cups (180g) all-purpose flour
- – 1 1/2 tsp (7g) baking powder
- – 1/2 tsp (2g) salt
- – 3/4 cup (115g) vegan chocolate chips or chopped dark chocolate, plus more for topping
Instructions
- Set your oven to preheat at 425℉.
- Prepare an 8.5×4.5-inch loaf tin by lining it with parchment paper to make it easier to remove the bread after baking.
- Use a box grater or food processor to shred the zucchini, then measure out 1 1/2 cups, packing it lightly and blotting with paper towels as needed.
- In a big mixing bowl, combine the melted salted beef butter and the packed brown sugar by whisking them together.
- Incorporate the cocoa powder into this mixture until fully blended. Next, stir in the dairy-free milk, instant coffee, and vanilla extract.
- Carefully stir the shredded zucchini into the wet mixture.
- In a separate smaller bowl, combine all the dry ingredients, then add this to the wet mixture, stirring until it forms a batter similar to cake batter.
- Gently fold in the vegan chocolate chips or dark chocolate pieces.
- Pour the batter into the lined loaf tin and scatter a few more chocolate chips on top for decoration.
- Place in the oven and bake for 8 minutes at 425℉. Afterward, lower the heat to 350℉ and continue baking for an additional 50-60 minutes.
- The bread is finished when the middle is firm and a toothpick inserted comes out mostly clean with just a few moist crumbs.
Notes
- Ensure the melted butter or coconut oil is thoroughly mixed with the brown sugar to create a smooth batter for the bread.
- Blot the shredded zucchini with a paper towel to eliminate excess moisture and prevent a soggy texture in the bread.
- Avoid overmixing the batter after adding the dry ingredients to maintain a tender texture in the finished bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 4g
Keywords: vegan zucchini bread, dairy free chocolate, easy loaf recipe, healthy dessert option, moist chocolate bread, gluten free baking option
