Vegan Chocolate Zucchini Bread Recipe

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Vegan Chocolate Zucchini Bread

Susan J Swanson

By
@sjskukana

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 or raisins, and chocolate.

Later in the season I planned to visit my sister Joan who has a vegan daughter so decided to make some regular bread for Joan and create a vegan version for Kimberly. This is the first recipe. "Kimberly's Vegan Chocolate Zucchini Bread"


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Comments:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

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)

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy