3 years ago

Chocolate Chip Zucchini Bread
[Vegan]

CB By: Christina Bedetta

Author Bio

Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Chocolate Chip Zucchini Bread [Vegan]

Dairy Free

Vegan

This particular recipe is a new whole-grain, gluten-free and vegan variation of some of my older muffin and quick bread recipes. It employs a deliciously sweet flavor from the maple syrup, and just enough richness from the added chocolate. For the quick bread, squeeze some of the excess moisture out... Read More

Ingredients You Need for Chocolate Chip Zucchini Bread [Vegan]

1 1/2 cups gluten-free flour blend*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/3 cup coconut oil, melted
1/2 cup maple syrup
2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water)
2 teaspoons vanilla
1 1/2 cups finely shredded organic zucchini**
1/2 cup semisweet or dark chocolate chips, plus more for melting to drizzle on top

Order with Instacart Download Our App

How to Prepare Chocolate Chip Zucchini Bread [Vegan]

Preheat oven to 350°F. Line a 9x5 -inch loaf pan with parchment paper.
Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
Mix together ground flax and water in a small bowl and set aside in the refrigerator for at least 10 minutes to form a gel.
Beat together coconut oil, maple syrup, flax eggs, and vanilla in a medium bowl. Pour mixture into the dry ingredients, and stir until well-combined. Stir in zucchini and chocolate chips.
Pour batter into prepared loaf pan, and bake for about 1 hour, until golden and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes in the pan, then remove loaf to cool on a wire rack. Melt some dark chocolate and drizzle on top of the loaf for some extra chocolatey goodness!

Notes

Use 1 cup of gf oat flour, 1/4 cup buckwheat flour, and 1/4 cup tapioca flour/starch. **Be sure to pat the excess moisture out of zucchini paper towels. Too much moisture here yields a gummy, but still very tasty product!