This Vegan Chocolate Zucchini Bread is the perfect way to sneak in vegetables without anyone noticing! Super soft, delicious, and moist!
Ingredients
▢1 ½ cups vegan sugar
▢¾ cup unsweetened applesauce
▢1 cup vegetable oil (other neutral oil or vegan butter can be subbed)
▢1 tablespoon vanilla extract
▢3 cups flour
▢½ cup unsweetened cocoa powder
▢1 tablespoon espresso powder, optional
▢1 ¼ teaspoon salt
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢2 teaspoon ground cinnamon
▢¼ teaspoon nutmeg
▢2 cups zucchini, grated (about 1 medium zucchini), do NOT drain excess liquid
▢1 ½ cup vegan chocolate chips, divided
Optional Add-ins
▢¾ cup walnuts, chopped (Optional)
▢1 ½ cups dried cranberries or raisins or chocolate chips, pick one
Instructions
Preheat oven to 350 degrees F.
Liberally spray a 9×5 inch loaf pan with cooking spray or grease with coconut oil.
In a large bowl, whisk together the sugar, applesauce, oil, and vanilla.
Add in the flour, cocoa powder, espresso powder (if adding), salt, baking powder, baking soda, cinnamon, and nutmeg. Stir just until no dry ingredients remains.
Add zucchini and 1 ¼ cup vegan chocolate chips. Fold in with a spatula. Do not overmix.
If adding, walnuts, or any optional ingredients, add now. Fold to combine.
Pour batter into greased loaf pan until ¾ of the way full. If there’s too much batter do not overfill, make muffins with excess. Top with remaining ¼ cup chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let cool for 10-15 minutes.
Then take out of the pan and transfer to cool completely.
Slice in 16 equal sized pieces (or desired size)
Store in an air tight container.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does include walnuts but not optional add-ins.