Best Vegan Chocolate Zucchini Bread Recipe

Ingredients

• 0.75 cup cane sugar
• 0.75 cup almond milk
• 0.25 cup unsweetened applesauce
• 0.25 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.33 cup cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 1 cup grated zucchini
• 0.5 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan to prevent sticking.
2. In a large bowl, use an electric mixer to beat together the cane sugar, almond milk, applesauce, coconut oil, and vanilla extract. Set aside this wet mixture.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, salt, and baking soda. Gradually add this dry mixture to the wet mixture (cane sugar mixture) while using the electric mixer, until everything is well combined. Then, stir in the grated zucchini and ¼ cup of chocolate chips.
4. Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top of the batter.
5. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Let the bread cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely before slicing and serving.

Nutrition

• Calories: 178 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 196 mg
• Protein Content: 3 g
• Carbohydrate Content: 25 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g