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This is the chocolate lovers dream! This VEGAN triple chocolate zucchini bread is ultra decadent, supremely moist, and super easy to make!


Servings

8 Slices

Total time

85 minutes

Courses

Breakfast, Dessert


Ingredients

  • dry Ingredients:
  • 1¼ cup all-purpose flour
  • ½ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp instant coffee granules
  • (1.25l) fish stock
  • wet Ingredients:
  • ½ cup neutral oil (I used grapeseed)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
  • ¼ cup dairy free milk
  • 1 - 1 1/2 cups raw zucchini (shredded)
  • ½ cup vegan chocolate chips
  • (1.25l) fish stock
  • chocolate Drizzle:
  • 2 tbs vegan chocolate chips


Method

  1. Preheat oven to 350 F
  2. Grease and/or line a standard loaf pan
  3. For the flax eggs, mix ground flax and warm water in a small bowl and set aside to thicken
  4. Using a box grater, shred the zucchini (skin on). I lay the shreds between a couple layers of paper towel until I am ready to add it to the batter to absorb some of the water, but I don't squeeze any out
  5. In a small bowl, combine all dry ingredients and mix
  6. In a large bowl, add sugars and oil and mix with a whisk or spoon
  7. Add in flax eggs and dairy free milk to oil/sugar mixture and stir to combine
  8. Stir in shredded zucchini to wet mixture until incorporated
  9. Add dry ingredients to wet and stir until fully combined
  10. Fold in chocolate chips
  11. Pour batter into prepped loaf pan
  12. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the loaf comes out clean
  13. Cool in pan for 10-15 minutes, then remove from the pan and allow to cool on a wire rack
  14. To make the drizzle, heat chocolate chips in the microwave for about 45 seconds in 15 second intervals, stirring between each 15 seconds until melted
  15. Drizzle overtop of cooled loaf
  16. Slice into 8 slices
  17. Enjoy!

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