Having leftover zucchini? This decadent, delicious, dairy- and egg-free chocolate zucchini bread is a real treat.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- nonstick cooking spray
- 6 tablespoons oat milk
- 2 tablespoons ground flax seeds
- 1 ½ medium zucchini
- ½ cup packed brown sugar
- ½ cup vegetable oil
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2×4 1/2-inch loaf pan with nonstick cooking spray.
- Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
- Shred zucchini and gently press out moisture. Set aside.
- Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.
- If you want to make the zucchini bread vegan, substitute sugar or maple syrup for the honey.