- VE
- LC
- LF
Vegan Chocolate Zucchini Bread
This vegan chocolate zucchini bread is perfectly moist & fudgy, and just happens to be made without eggs or dairy! Grated zucchini serves as a binder in addition to adding moisture, so this chocolatey bread is naturally (and deceptively!) vegan.
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
- Step 2
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 3
In a large bowl, add the sugars, oil, and vanilla, and use an electric mixer to beat until fully combined.
- Step 4
Next, mix in the dry ingredients. The batter will be very dry and crumbly.
- Step 5
Lastly, use a rubber spatula to fold in the grated zucchini and chopped chocolate until fully combined and evenly wet.
- Step 6
Pour the batter into the prepared loaf pan, then top with more chopped chocolate.
- Step 7
Bake the bread for 10 minutes, then turn the temperature down to 350 degrees F and bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Step 8
Allow the bread to cool for a few minutes in the pan before transferring to a wire rack to completely.
@sloanes-table
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Per serving
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