1-Bowl Chocolate Zucchini Bread
AMAZING Vegan Chocolate Chip Zucchini Bread! 1 bowl, naturally sweetened, SO delicious!
Ingredients
- 2 Tbsp flaxseed meal to make flax eggs
- 5 Tbsp water to make flax eggs
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil or sub another neutral oil
- 1/4 cup unsweetened almond milk
- 1 cup grated zucchini squeezed dry and lightly packed in measuring cup
- 3/4 cup gluten-free flour blend
- 1/3 cup gluten-free oat flour finely ground rolled oats
- 1/3 cup almond flour or almond meal, though I haven’t tested it this way
- 1/3 cup dairy-free semisweet chocolate chips plus more for topping
Instructions
- Preheat oven to 375 degrees F (190 C) and line a standard 9×5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
- In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
- Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that’s been squeezed of excess moisture) and stir to combine.
- Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
- Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
- Bake 45 minutes – 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
- Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.
