Vegan Chocolate Zucchini Bread Recipes
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
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
VEGAN CHOCOLATE ZUCCHINI BREAD
Last summer my friend Ted brought me an abundance of zucchini. After putting a lot in the freezer - some mixed with other vegetables for Ratatouille, some prepared to add to other dishes, still other shredded and pre-measured to make out of season zucchini breads, soups, etc. - I baked breads: plain, pineapple with cranberries...
Provided by Susan J Swanson
Categories Other Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Oil and dust loaf pan with flour. Preheat oven 350 degrees
- 2. Mix shredded zucchini, sugar, oil, and vinegar. Add dry ingredients and mix well. *Add nuts if you are using.
- 3. Pour mixture into pan and bake approximately 50 minutes. Check with toothpick and if it comes out clean , it is finished. You may need to cook a few more minutes if it isn't. * Another time I doubled the recipe, cutting the sugar a bit and baked in a bundt cake pan. It turned out quite well too.
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