For a richer chocolate flavor, add 1/2 cup of chocolate chips to the batter. Be sure to gently squeeze out excess moisture from the zucchini, or the bread may be soggy. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Dairy-Free Chocolate Zucchini Bread
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PREP TIME10 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS0
Indulge in this decadently moist and intensely chocolatey zucchini bread, a delightful treat that's surprisingly dairy and egg-free. Perfect for using up that summer zucchini bounty, it's a satisfyingly wholesome way to enjoy a sweet treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber2 g
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Protein3 g
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Saturated Fat2 g
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Sodium273 mg
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Sugar17 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8 1/2x4 1/2-inch loaf pan. (5 minutes)
02
StepIn a small bowl, whisk together oat milk and ground flax seeds until well combined. Refrigerate for 15 minutes to create a flax egg. (15 minutes)
03
StepShred zucchini using a box grater. Gently squeeze out excess moisture using a clean kitchen towel. Set aside. (10 minutes)
04
StepIn a large bowl, beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract with a hand mixer until smooth and well combined. (5 minutes)
05
StepIn the same bowl, add flour, cocoa powder, salt, baking soda, and baking powder. Mix until just combined, being careful not to overmix. Stir in the shredded zucchini. (5 minutes)
06
StepPour batter into the prepared loaf pan, spreading evenly. (2 minutes)
07
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 55 to 65 minutes. (60 minutes)
08
StepLet cool in the pan for 15 minutes before removing the bread from the pan to cool completely on a wire rack before slicing and serving. (15 minutes)
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