This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!

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Recipe Summary test

prep:
10 mins
cook:
50 mins
additional:
10 mins
total:
70 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.

  • Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.

  • Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Cook's Notes:

My grated zucchini was drained and lightly packed.

You may use a sweetener like coconut sugar, brown sugar, white sugar, etc. in place of the organic cane sugar. You may use vegetable oil in place of coconut oil. Any non-dairy milk may be used in place of almond milk. Using cinnamon is optional.

Nutrition Facts

178 calories; protein 3g; carbohydrates 25g; fat 9.4g; sodium 196.1mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
09/26/2021
This bread is amazing! I followed the recipe as written. It taste more like a rich chocolate cake than a bread. Husband and son also loved! Definitely keeping this recipe! Thank you for sharing! Read More