Chocolate Zucchini Bread
I love zucchini. All winter long I crave garden fresh zucchini that I can marinate and grill, use to make a roasted tomato pasta, or grate into fritters. Each year we plant a few zucchini plants and each summer we always seem to have a more than we know what to do with. Often times we will have so much zucchini building up in our kitchen that we will forget to pick the ripe zucchinis and we will be left fruit the size of my thigh!
This chocolate zucchini bread recipe is perfect for that abundance of zucchini we often find in the late summer months. It is rich and decadent, while still being oil free and low fat. It is delicious served as a “healthier” summer dessert option. I added shredded coconut to mine, but nuts would work well also!
¾ cup organic cane sugar
4oz. unsweetened applesauce
¼ cup unsweetened original almond milk
2 tsp. vanilla extract
1 flax egg
1 ¼ cup all-purpose flour
⅓ cup of cocoa powder
½ tsp. sea salt
½ tsp. baking soda
¼ tsp. baking powder
1 ½ cup of fresh shredded zucchini
½ cup of vegan chocolate chips
½ cup of shredded unsweetened coconut (optional)
Preheat oven 325°F.
In a large mixing bowl combine sugar, applesauce, almond milk, vanilla extract, and flax egg. Stir to combine.
In a separate mixing bowl combine flour, cocoa powder, salt, baking soda, and baking powder. Stir to combine.
Add dry ingredients into the bowl of wet ingredients and stir until they are combined. Add in shredded zucchini, chocolate chips and coconut and stir to combine.
Lightly grease a large loaf pan and pour mixture in. Place in oven and bake for 75 minutes. The bread will be done when it is set and a toothpick comes out clean.
Let sit for 10 minutes inside the loaf pan, then transfer to a cooling rack. Let cool for 20-30 minutes.
Serve with fresh berries!
Makes 1 large loaf.