Seriously Chocolate Zucchini Bread Dairy Free Recipes
DOUBLE CHOCOLATE ZUCCHINI BREAD (GLUTEN-FREE)
A moist and fudgy chocolate zucchini bread that tastes like a rich chocolate cake. The chocolate glaze and pistachios add something special to this family favorite recipe.
Provided by Karen Tedesco
Categories Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil an 8 1/2" x 4 1/2" loaf pan. Cut a piece of baking parchment to fit inside, with long edges overhanging by 2 or 3 inches and lightly coat the paper with oil, too.
- Sift the flour and cocoa into a medium bowl to remove any lumps (a mesh strainer does this job perfectly). Whisk in the baking soda and salt.
- In another bowl, whisk the eggs with the sugar, maple syrup and oil until smooth. Pour over the dry ingredients and stir to blend. Add the zucchini and chocolate chunks and stir again just to combine.
- Scrape into the prepared pan. Bake 60-70 minutes or until the top feels springy and toothpick inserted in the middle comes out clean. Cool in the pan 15 minutes. Gently lift the bread out of the pan using the parchment as handles (you might want to use a dull knife along the edges of the pan first to release it). Cool on a rack until completely cool.
Nutrition Facts : ServingSize 1 g, Calories 274 kcal, Carbohydrate 27 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 302 mg, Fiber 4 g, Sugar 19 g
VEGAN CHOCOLATE ZUCCHINI BREAD
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)
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
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
DAIRY-FREE CHOCOLATE ZUCCHINI BREAD
Have zucchini to use up? This rich and delicious chocolate zucchini bread is dairy and egg free, and such a treat.
Provided by fabeveryday
Categories Zucchini Bread
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
- Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
- Shred zucchini and gently press out moisture. Set aside.
- Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 33.4 g, Fat 10.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 273.4 mg, Sugar 17.2 g
VEGAN CHOCOLATE ZUCCHINI BREAD
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
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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