Dairy Free Chocolate Zucchini Bread Recipes

VEGAN CHOCOLATE ZUCCHINI BREAD

Vegan Chocolate Zucchini Bread image

This Vegan Chocolate Zucchini Bread is the perfect way to sneak in vegetables without anyone noticing! Super soft, delicious, and moist!

Provided by LarishaBernard

Time 1h

Number Of Ingredients 16

Ingredients

1 1/2 cups vegan sugar
3/4 cup unsweetened applesauce
1 cup vegetable oil ((other neutral oil or vegan butter can be subbed))
1 tbsp vanilla extract
3 cups flour ((use GF if needed - see post for details))
1/2 cup unsweetened cocoa powder
1 tbsp espresso powder, (optional)
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups zucchini, (grated (about 1 medium zucchini), do NOT drain express liquid)
1 1/2 cup vegan chocolate chips, (divided )
3/4 cup walnuts, (chopped (Optional))
1 1/2 cups dried cranberries or raisins or chocolate chips, (pick one )

Steps:

Preheat oven to 350 degrees F.
Liberally spray a 9x5 inch loaf pan with cooking spray or grease with coconut oil.
In a large bowl, whisk together the sugar, applesauce, oil, and vanilla.
Add in the flour, cocoa powder, espresso powder (if adding), salt, baking powder, baking soda, cinnamon, and nutmeg. Stir just until no dry ingredients remains.
Add zucchini and 1 1/4 cup vegan chocolate chips. Fold in with a spatula. Do not overmix.
If adding, walnuts, or any optional ingredients, add now. Fold to combine.
Pour batter into greased loaf pan until 3/4 of the way full. If there's too much batter do not overfill, make muffins with excess. Top with remaining 1/4 cup chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let cool for 10-15 minutes.
Then take out of the pan and transfer to cool completely.
Slice in 16 equal sized pieces (or desired size)
Store in an air tight container.

Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 51 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Sodium 253 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 3 g

SERIOUSLY CHOCOLATE ZUCCHINI BREAD (DAIRY-FREE)

Seriously Chocolate Zucchini Bread (Dairy-Free) image

This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds.

Provided by Susiecat too

Categories Quick Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

2 cups sugar
1 cup vegetable oil (I use a light olive oil)
2 teaspoons vanilla extract
2 eggs
2 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (I make it a generous teaspoon!)
3 cups grated zucchini
1 cup shredded coconut
1 cup chopped nuts (I use walnuts, and toast them first)
1 cup mini chocolate chip

Steps:

Preheat oven to 350 ' F.
Combine sugar, oil, vanilla and eggs.
Stir in flour, cocoa, baking soda, baking powder, salt and cinnamon.
Fold in zucchini, coconut, nuts and chocolate chips.
Pour into two greased loaf pans or one bundt pan.
Bake two loaf pans for one hour, or bundt pan for 70 minutes.
Cool partially in pan, then invert to wire rack to finish cooling.

Nutrition Facts : Calories 441.2, Fat 24.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 321.1, Carbohydrate 54.3, Fiber 3.4, Sugar 34.5, Protein 5.7

VEGAN CHOCOLATE ZUCCHINI BREAD

Vegan Chocolate Zucchini Bread image

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!

Provided by Tammy Lynn

Categories Zucchini Bread

Time 1h10m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup cane sugar
¾ cup almond milk
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup grated zucchini
½ cup vegan chocolate chips

Steps:

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

Nutrition Facts : Calories 177.7 calories, Carbohydrate 25 g, Fat 9.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 196.1 mg, Sugar 5.5 g

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