Vegan Chocolate Zucchini Bread

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 45

Servings:

Calories: 151kcal

Craving something sweet and healthy? Indulge with this Plant-Based Vegan Chocolate Zucchini Bread recipe! Luxuriate in the moist, chocolatey goodness of this delightful treat while knowing that it's made with whole food ingredients like zucchini. Whether you're a vegan or simply seeking a nutritious option, this recipe is perfect for satisfying your cravings guilt-free. Your taste buds are in for a treat, and your body will thank you. Get ready to dive into the world of plant-based desserts with this mouthwatering Chocolate Zucchini Bread!

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Equipment

Ingredients

1 ½ cups rolled oats
½ cup cocoa powder
2 tbsp flax meal
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp cinnamon
1 cup deglet dates or medjool dates
¾ cup soy milk unsweetened, or plant based milk of choice
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups shredded zucchini
2 tbsp unsweetened chocolate chips optional

Instructions

Preheat oven to 350°F.
Add rolled oats to a blender and blend into a flour.
Add the flour, cocoa powder, baking powder, baking soda and cinnamon to a mixing bowl and whisk together.
Add the dates, soy milk, apple cider vinegar and vanilla to a blender and blend until dates are completely pulverized.
Pour blender mixture into the dry ingredients along with the shredded zucchini and stir until well mixed.
Spoon mixture into a silicone bread pan and smooth the top.
If using the chocolate chips, sprinkle onto the top of the loaf.
Bake for 45 minutes.
Store in an airtight container in the fridge.

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Nutrition