Rating
Published Aug 31st
Prep 10m Cook 50m Additional 10m Ready In 1h 10m
Servings 1 loaf Calories 177.7
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!
Recipe 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
Cooking Directions
- 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- 2 Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
- 3 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.
- 4 Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
- 5 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
- Carbohydrate 25 g
- Fat 9.4 g
- Fiber 2.9 g
- Protein 3 g
- Saturated Fat 6.6 g
- Sodium 196.1 mg
- Sugar 5.5 g