Dairy-Free Chocolate Zucchini Bread

Use up extra fresh zucchini in this sweet, chocolate zucchini bread that's completely dairy and egg free. Omit the honey to make it vegan!

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon salt
• nonstick cooking spray
• 2 tablespoons ground flax seeds
• 6 tablespoons oat milk
• 0.5 teaspoon baking soda
• 0.5 cup vegetable oil
• 0.5 teaspoon baking powder
• 0.5 cup packed brown sugar
• 0.33333334326744 cup unsweetened cocoa powder
• 0.33333334326744 cup honey
• 1.6666667461395 cups all-purpose flour
• 1.5 medium zucchini

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.

Step 2

Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.

Step 3

Shred zucchini and gently press out moisture. Set aside.

Step 4

Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.