Description
A rich, fudgy, plant-based chocolate zucchini bread made with cocoa and dairy-free chocolate chips for double decadence—moist, easy, and freezer-friendly.
Ingredients
1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tbsp ground flaxseed + 3 tbsp water (flax egg)
1/2 cup non-dairy milk (oat, almond, or soy)
1/3 cup neutral oil (or half applesauce for lighter)
1/2 cup coconut sugar or organic cane sugar
1 tsp vanilla extract
1 1/2 cups shredded zucchini, lightly squeezed
3/4 cup dairy-free dark chocolate chips or chunks, divided
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
2. Make flax egg: mix ground flaxseed with water; set 5 minutes to thicken.
3. Shred zucchini on a box grater; gently squeeze to remove excess moisture.
4. Whisk dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
5. Whisk wet ingredients: flax egg, non-dairy milk, oil, sugar, and vanilla.
6. Add wet to dry and stir just until combined; do not overmix.
7. Fold in zucchini and half of the chocolate chips/chunks.
8. Spread batter in pan; smooth top and sprinkle remaining chocolate over it.
9. Bake 50–60 minutes until a toothpick comes out mostly clean with moist crumbs.
10. Cool 10 minutes in pan, then transfer to a rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes