Imagine sinking your teeth into a decadent, fudgy chocolate bread that's not only incredibly delicious but also secretly packed with hidden vegetables and completely vegan! This Fudgy Vegan Chocolate Zucchini Bread is the ultimate treat that proves healthy eating can be sinfully satisfying. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves rich, moist chocolate bread, this recipe will transform your perception of plant-based baking forever.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- Using a clean kitchen towel, squeeze excess moisture from the grated zucchini by wrapping and pressing firmly. This prevents the bread from becoming too wet.
- In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a separate bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the drained zucchini and half of the vegan chocolate chips.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect zucchini bread is removing excess water from the zucchini. Use a clean kitchen towel and squeeze firmly to prevent a soggy loaf.
- Room Temperature Ingredients: Ensure your coconut oil and other wet ingredients are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the bread tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they ensure a fudgy, not dry, result.
- Chocolate Chip Hack: Reserve some chocolate chips to sprinkle on top for a beautiful, professional-looking finish.
- Storage Tip: For maximum freshness, wrap the cooled bread in plastic wrap or store in an airtight container.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 0mg
