Recipe By fabeveryday
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.
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