• Kim Campbell

Chocolate Zucchini Bread

Zucchini bread was always a staple in our house during the summer months when my father over-planted zucchini in his garden. There was no end to the creative ways we could use zucchini. I’m a chocolate lover at heart, so one of my favorite ways to use fresh zucchini is by turning it into a chocolate delight! Zucchini has so much moisture there’s no need for adding eggs, oils, or butters to a naturally rich and dense quick bread. You’ll love this moist chocolate treat for breakfast, lunch, dinner, or snack!


Prep Time: 15 minutes Cook Time 45-50 minutes

Yields: 6-8 servings


Ingredients:


2 tablespoons flax meal + 6 tablespoons water (flax egg)

1 ½ cup white whole wheat flour

½ cup unsweetened cocoa powder

2 teaspoon cinnamon

¼ teaspoon ground cayenne red pepper

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon sea salt

¾ cup vegan chocolate chips (set aside ¼ cup for the top of the bread)

½ cup unsweetened applesauce

½ cup nondairy milk

1 tablespoon balsamic vinegar

1 teaspoon vanilla extract

½ cup coconut sugar

1 ½ cups shredded zucchini



Directions:


1. Preheat oven to 375°F.

2. Combine the flax meal and water, set aside.

3. In a medium sized bowl, mix together the flour, cocoa powder, cinnamon, cayenne red pepper, baking soda, baking powder, chocolate chips, and salt until well combined.

4. In a separate bowl, combine the applesauce, milk, balsamic vinegar, vanilla, coconut sugar, and zucchini.

5. Add the wet ingredients to the dry ingredients along with the flax meal and water mixture. Stir until just combined, don’t over mix as this will create a tough bread. Pour the batter into a parchment lined bread pan and sprinkle the remaining 1/4 cup chocolate chips on the top of the batter. Bake for 45-50 minutes or until toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan and allow the loaf to cool for 15-20 minutes before slicing.








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© 2018 by Kim Campbell