Double Chocolate Zucchini Bread

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    Double Chocolate Zucchini Bread

    Extra chocolatey, moist zucchini bread – is it a dessert? Breakfast? I don’t know! Eat it any time! It’s got vegetables in it!

    This recipe is for my fiancé Ross, who is not vegan right now, but he eats all my vegan cooking enthusiastically and he nagged me to make him zucchini bread for about a week until I finally got around to it today.

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    Double Chocolate Zucchini Bread Yum
    Double Chocolate Zucchini Bread
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    Course Dessert
    Cook Time
    35 minutes
    Servings
    mini loaves
    Ingredients
    Course Dessert
    Cook Time 35 minutes
    Servings
    mini loaves
    Ingredients
    Double Chocolate Zucchini Bread
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Preheat oven to 350 degrees. Spray four mini loaf pans with cooking spray and arrange on a baking sheet.
    2. Place shredded zucchini in a colander lined with a towel and let drain while you prepare the other ingredients.
    3. Combine the oil, sugar, vanilla and banana in a bowl. Whisk well, until no large lumps remain and the mixture is creamy. Add the flax eggs and mix once more to incorporate.
    4. Mix all dry ingredients in a separate bowl, whisk. Add chocolate chips to dry ingredients.
    5. Using the towel, squeeze the excess liquid from the zucchini - discard the liquid.
    6. Fold the zucchini into the wet ingredients.
    7. Add the dry ingredients into the wet ingredients slowly, folding in ⅓ of the dry first, let it sit for a minute, then fold another ⅓, let it sit again, then fold the final ⅓. The batter will be very thick.
    8. Divide the batter into the four loaf pans (1¼ cup into each) and bake for 30-35 minutes or until a toothpick comes out clean.
    9. Cool the loaves on wire racks completely before serving.
    Recipe Notes

    Makes 4 mini loaves or one large loaf – would make good muffins too!

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