Vegan Chocolate Zucchini Bread
Recipe by Tammy Lynn from allrecipes.com
Breakfast,Dessert 1 Hr. 10 Mins.
Ingredients
12
12 servings
- •¾ cup cane sugar
- •¾ cup almond milk
- •¼ cup unsweetened applesauce
- •¼ cup coconut oil, melted
- •1 teaspoon vanilla extract
- •1 ½ cups all-purpose flour
- •⅓ cup cocoa powder
- •1 ½ teaspoons baking powder
- •1 ½ teaspoons ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon baking soda
- •1 cup grated zucchini
- •½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
- 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.
- Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 178
- Carbohydrate: 25g
- Fat: 9g
- Fiber: 3g
- Protein: 3g
- Sugar: 6g
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