Vegan Chocolate Zucchini Bread
Prepare to indulge in a slice of pure chocolatey bliss that’s secretly loaded with nutritious goodness – this vegan chocolate zucchini bread is about to become your new favorite treat!
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If you’re a fan of chocolate and looking for a delicious vegan treat, you’re in for a delightful experience. This Vegan Chocolate Zucchini Bread recipe combines the richness of chocolate with the natural goodness of zucchini, resulting in a moist and flavorful bread that will satisfy your cravings. Whether you follow a vegan lifestyle or simply want to explore plant-based baking, this recipe is a must-try. So, let’s dive in and discover how to create this delectable vegan chocolate zucchini bread that will leave you wanting more.
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Vegan Chocolate Zucchini Bread
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Ingredients needed:
1 1/3 cups all-purpose flour
1 tbsp ground flaxseed
1/2 cup cocoa powder
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup almond milk
1/3 cup coconut oil, melted
1 1/2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
1 ripe banana, mashed
1 1/4 cups zucchini, shredded
1 cup vegan chocolate chunks
1/2 cup chopped walnuts
Directions:
Preheat the oven to 350 degrees and grease a loaf pan.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, ground flaxseed, baking soda, baking powder, salt, and ground cinnamon until well combined.
Squeeze out any excess moisture from the shredded zucchini using paper towels. Add the shredded zucchini and mashed banana to the dry ingredient mixture and mix well.
In a separate bowl, combine the almond milk, apple cider vinegar, melted coconut oil, and vanilla extract. Stir until everything is well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and zucchini. Stir gently until just combined. Be careful not to overmix.
Fold in the vegan chocolate chips and chopped walnuts. Pour the batter into the greased loaf pan and spread it evenly using the back of a spoon.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Vegan Chocolate Zucchini Bread
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tbsp ground flaxseed
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup almond milk
- 1/3 cup coconut oil, melted
- 1 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp apple cider vinegar
- 1 ripe banana, mashed
- 1 1/4 cups zucchini, shredded
- 1 cup vegan chocolate chunks
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees and grease a loaf pan. In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, ground flaxseed, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Squeeze out any excess moisture from the shredded zucchini using paper towels. Add the shredded zucchini and mashed banana to the dry ingredient mixture and mix well.
- In a separate bowl, combine the almond milk, apple cider vinegar, melted coconut oil, and vanilla extract. Stir until everything is well incorporated.Pour the wet ingredients into the bowl with the dry ingredients and zucchini. Stir gently until just combined. Be careful not to overmix.
- Fold in the vegan chocolate chips and chopped walnuts. Pour the batter into the greased loaf pan and spread it evenly using the back of a spoon.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
How to Store Zucchini Bread
To ensure the freshness and longevity of your zucchini bread, proper storage is key. Here are some guidelines on how to store zucchini bread:
- Cool completely: Allow the zucchini bread to cool completely at room temperature before storing. This helps prevent moisture buildup and maintains the bread’s texture.
- Wrap tightly: Wrap the zucchini bread tightly in plastic wrap or aluminum foil. This helps to retain moisture and prevent the bread from drying out.
- Store at room temperature: Zucchini bread can be stored at room temperature for up to 2-3 days. Place the wrapped bread in a cool, dry place away from direct sunlight and heat sources.
- Refrigeration: If you want to extend the shelf life of the zucchini bread, you can refrigerate it. Wrap it tightly and place it in an airtight container or resealable bag. Properly stored, zucchini bread can last in the refrigerator for up to 1 week. Before serving, allow the bread to come to room temperature or warm it slightly in the oven or microwave for a few seconds.
- Freezing: Zucchini bread also freezes well for longer storage. Wrap it tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe bag. Ensure it is well-sealed to prevent freezer burn. Frozen zucchini bread can be stored for up to 3 months. When ready to enjoy, thaw the bread at room temperature or reheat individual slices in the oven or microwave.
Looking for more Vegan Bread Recipes like this Vegan Chocolate Zucchini Bread?
Easy Instant Pot No-Knead Bread
Did you try this recipe? I’d love to see! If you enjoyed making this Vegan Chocolate Zucchini Bread or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
