Vegan Chocolate Zucchini Bread

This rich, moist vegan chocolate zucchini bread recipe uses unsweetened applesauce and nut milk for an easy treat that's great for breakfast or dessert.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 178 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 1.5 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.33333334326744 cup cocoa powder
• 0.75 cup almond milk
• 0.25 cup coconut oil, melted
• 0.5 cup vegan chocolate chips
• 0.25 cup unsweetened applesauce
• 0.75 cup cane sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large bowl using an electric mixer; set aside.

Step 3

Whisk flour, cocoa powder, baking powder, cinnamon, salt, and baking soda together in a separate bowl; slowly add to cane sugar mixture using an electric mixer until well mixed. Stir in zucchini and ¼ cup chocolate chips.

Step 4

Pour batter into the prepared bread pan; sprinkle remaining ¼ cup chocolate chips on top.

Step 5

Bake in the preheated oven until top springs back when lightly pressed and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Remove from the pan; transfer to a wire rack to cool completely before slicing.