Vegan Chocolate Zucchini Bread
Made in one bowl, this Vegan Chocolate Zucchini Bread is sweet, moist, and chocolaty with just the right amount of sweetness. It's the perfect way to use up some zucchinis.
Servings: 11 slices
Calories: 244kcal
Equipment
- Hand mixer, or stand mixer
Ingredients
- ½ cup vegan butter softened to room temperature
- ½ cup sugar
- 1 ½ cups grated zucchini (1 zucchini)
- ½ teaspoon vanilla extract
- 1 ½ cups gluten free 1:1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon - I used Ceylon cinnamon
- ¼ teaspoon nutmeg
- ½ cup cacao powder (or cocoa powder)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°.
- Grease a 9" x 5" loaf pan with vegan butter.
- In a large mixing bowl, cream vegan butter and sugar with hand mixer or stand mixer until well combined.
- Add grated zucchini and vanilla extract. Mix with a spoon.
- Add dry ingredients. Mix with a spoon until combined.
- Fold in chocolate chips.
- Pour the batter into the greased loaf pan.
- Bake for 50-55 minutes at 350°, or until a toothpick comes out clean.
Notes
This recipe will last about 5 days in an airtight container in the fridge. You can also freeze it for several months.
Nutrition
Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 107mg | Fiber: 4g | Sugar: 20g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
