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Double Chocolate Zucchini Bread

Ingredients:

  • 1 1/3 cups flour (we used stone ground wheat)

  • 1 tbsp cornstarch

  • 1/4 cup cocoa powder

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/4 cup plant milk

  • 1/3 cup unsweetened apple sauce

  • 1/2 cup organic sugar

  • 1 tsp vanilla

  • 1 tsp apple cider vinegar

  • 1 ripe mashed banana

  • 1 cup shredded zucchini (with all the water squeezed out of it)

  • 1/2 cup vegan chocolate chips

Directions:

  • Preheat the oven to 350˚F. Line a loaf pan with parchment paper (Use enough so you can grab and lift it out of the pan after it cooks)

  • Sift the flour, cornstarch, cocoa, baking powder, baking soda, and salt into a mixing bowl and whisk together.

  • In a separate medium jar, add the non-dairy milk, applesauce, sugar, vanilla extract, apple cider vinegar and mashed banana. Mix to combine.

  • Pour the wet mixture into the flour mixture and stir until just combined. Then fold in shredded zucchini (make sure you squeezed out the water) and chocolate chips. The batter should be similar to a banana bread batter. If it is too thick, add some more plant milk 1 tbsp at a time.

  • Pour the batter into the loaf pan. Top with a few more chocolate chips. Bake for about 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean with some melted chocolate chips attached. Mine cooked for 60 minutes.

  • Let cool in the pan completely. Then using the parchment paper to lift out the loaf carefully.


Link to Youtube video where I make this recipe: https://youtu.be/h4JI9Wwqv9U






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