Name: Chocolate Zucchini Bread
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 14 servings
Ingredients: 1.33 cup all purpose flour (or sub gluten-free flour blend); 1 tbsp cornstarch; 0.5 cup cocoa powder (unsweetened); 1 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 60 ml plant based milk (such as almond or soy); 100 ml neutral oil (canola or melted vegan butter); 150 g cane sugar; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 0.5 tsp instant coffee powder (optional, for depth); 1 heaping banana (ripe and mashed); 250 g zucchini (shredded and slightly squeezed); 150 g chocolate chips (vegan); 1 handful chocolate chips (for topping)

Chocolate Zucchini Bread

Indulge in this rich and fudgy chocolate zucchini bread, a moist dessert that perfectly hides shredded vegetables. Made in just one bowl, this easy vegan loaf combines deep cocoa notes with pockets of melted chocolate for a cake-like texture. Serve it as a decadent breakfast or a sweet snack, topped with extra chocolate chips or a drizzle of caramel.

Instructions

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1

Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
2

In a mixing bowl, sift together all purpose flour (1.33 cup), cornstarch (1 tbsp), cocoa powder (0.5 cup), baking powder (1 tsp), baking soda (1 tsp), and salt (0.5 tsp). Whisk well.
3

In a separate jar or bowl, combine plant based milk (60 ml), neutral oil (100 ml), cane sugar (150 g), vanilla extract (1 tsp), apple cider vinegar (1 tsp), instant coffee powder (0.5 tsp), and banana (1 heaping). Mix until smooth.
4

Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the zucchini (250 g) and chocolate chips (150 g).
5

Transfer the batter to the prepared pan and top with more [handful chocolate chips]. Bake for 50-60 minutes, or until a toothpick comes out mostly clean.
6

Cool completely in the pan before lifting out and slicing.