Vegan Chocolate Zucchini Bread
Chocolate Zucchini Bread is eggless, completely vegan, and high-altitude approved. The best part is that you only need one bowl to make this super moist and fudgy loaf!
Ingredients
- 1/2 Cup Vegetable Oil
- 1 1/4 Cups Granulated Sugar
- 1 Tbsp Vanilla Extract
- 2 Cups All-Purpose Flour
- 1/2 Cup Dark Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 3 Cups Shredded Zucchini (Packed, DO NOT drain)
- 2/3 Cups Chocolate Chips (Dairy-free, semi-sweet, or dark)
Instructions
- Preheat the oven to 350F degrees and line a 9x5 loaf pan with foil or parchment paper.
- In a large bowl, stir in the oil, sugar, and vanilla extract.
- Add in the flour, cocoa powder, baking soda, and salt. Use a silicone spatula or wooden spoon to mix. The batter will resemble sand and be very dry, this is fine.
- Fold in the shredded, undrained zucchini and half of the chocolate chips.
- Pour the batter into the prepared pan and top with the remaining chocolate chips. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs remaining. You may need extra bake time depending on your climate and oven. Check the bread every 5 minutes after an hour of baking if needed.
- Let the loaf cool completely in the pan before slicing.
Notes
- The batter will be really dry. Like, super dry. But keep going and trust the process because once you add the zucchini, all of the moisture will create a typical batter consistency.
- Use the smaller shredding side of your grater to create fine zucchini bits. This pulls more moisture out of the zucchini and makes it easier to hide within the bread.
- This loaf is vegan made as directed. Note that it will no longer be vegan if you add regular chocolate chips as opposed to a dairy-free brand.
- High Altitude: No adjustments needed.