Chocolate Zucchini Bread
This Chocolate Zucchini Bread is an eggless and dairy-free chocolate bread made all in one bowl with nutritional grated zucchini that adds moisture and structure to this scrumptious bread. In this recipe you won’t need any seeds, special egg replacements or difficult ingredients. A simple, moist bread to enjoy for breakfast or a quick healthy snack.
Ingredients
- ½ cup applesauce
- 1 ⅓ cup large grated zucchini, don’t drain the liquid, see notes
- ¾ cup brown sugar
- ½ cup vegetable oil, or canola or canola for a neutral taste
- 1 ¼ cup all purpose flour, I used gluten free, see notes
- ⅓ cup unsweetened cocoa, high quality
- 1 teaspoon baking soda
- ½ cup chocolate chunks or semi sweet chocolate chips, + more for top layer
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk, I used oatmilk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare an 8.5″ x 4.5″ loaf pan by lining it with parchment paper.
- In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until well mixed and set aside. I recommend sifting the dry ingredients, especially cocoa powder to prevent any lumps in the batter.
- In a separate medium bowl, mix the sugar, oil, milk, applesauce and vanilla until they are well blended.
- Combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until everything is thoroughly incorporated. Gently fold in the chocolate chips and zucchini.
- Transfer the batter into the prepared loaf pan and smooth the top. Decorate with more chocolate chunks.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, allow the loaf to cool in the pan before removing it. Once cooled, carefully slice the loaf, serve, and savor every bite!
Notes
- Zucchini - Zucchini adds moisture and a subtle sweetness to the bread. Avoid draining the liquid from the grated zucchini, as it contributes to the bread's moist texture. For 1 ⅓ cup I used 1 medium zucchini.
- Apple sauce - adds moisture and binds everything.
- Oil - Vegetable oil, sunflower oil, or canola oil can be used for a neutral taste. Vegetable oil adds moisture and a tender texture to the bread. Alternatively, olive oil or avocado oil will work just fine.
- Flour - all-purpose flour or you can use a mix of regular and whole wheat flour.
- Cocoa - Unsweetened and high quality. Unsweetened cocoa adds a rich, chocolatey flavor to the bread. Using high-quality cocoa powder will enhance the taste. Sweetened cocoa powder can be used for sweeter bread.
Tried this recipe?Let us know how it was!