Recipe By fabeveryday
Rating
Published Aug 27th
Prep 10m Cook 55m Additional 15m Ready In 1h 20m
Servings 1 loaf Calories 227.8

Have zucchini to use up? This rich and delicious chocolate zucchini bread is dairy and egg free, and such a treat.

Recipe Ingredients

  • nonstick cooking spray
  • 6 tablespoons oat milk
  • 2 tablespoons ground flax seeds
  • 1 ½ medium zucchini
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
  2. 2 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.
  3. 3 Shred zucchini and gently press out moisture. Set aside.
  4. 4 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.
  5. 5 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
  • Carbohydrate 33.4 g
  • Fat 10.2 g
  • Fiber 1.9 g
  • Protein 2.8 g
  • Saturated Fat 1.5 g
  • Sodium 273.4 mg
  • Sugar 17.2 g

Chef's Notes

If you want to make the zucchini bread vegan, substitute sugar or maple syrup for the honey.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more