Vegan 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

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

VEGAN CHOCOLATE ZUCCHINI BREAD

Vegan Chocolate Zucchini Bread image

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

Ingredients

1 c shredded zucchini
1 c sugar
1/3 c canola oil
3 Tbsp unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 tsp cider vinegar
1/4 tsp cinnamon (optional)
1 1/2 c flour
nuts (optional)

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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