April 19th, 2024
Recipes
Chocolate Zucchini Bread (Vegan and Paleo!)
Valentina P
- Difficulty
•
- Time 75"
Super chocolatey zucchini bread that's a combination of fluffy and fudgy. The grated zucchini melts into the bread and keeps the bread perfectly moist. Hints of cinnamon and cardamom add an extra layer of warming flavor. Naturally grain-free, vegan, and delicious.
How To MakeDiet Type: Plant-based
Shopping List
- 1 1/2 cups almond flour
- 1 1/4 cups packed grated zucchini (about 1 large zucchini)
- 1 cup unsweetened applesauce
- 1 cup vegan chocolate chips, divided
- 66666667/100000000 cup sugar or coconut sugar
- 1/2 cup cassava flour (or arrowroot)
- 1/2 cup cacao powder
- 1/4 cup coconut flour
- 1/4 cup safflower or grapeseed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon nutmeg (optional)
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease the sides of 1 (8 in. x 4 in.) bread loaf pan and line with cut parchment paper.
- Step 2: Combine all of the zucchini bread ingredients, reserving 1/4 cup of the chocolate chips for topping, in a large mixing bowl. There is no need to squeeze the zucchini before using. Stir everything together until evenly mixed. Pour into the bread and spread out the top evenly with a spatula. Scatter the 1/4 cup of chocolate chips over the top.
- Step 3: Bake for 55 to 60 minutes, or until firm to the touch. Transfer to a wire rack to cool at least 30 minutes before handling. Let cool completely or refrigerate before slicing.
- Serve: Grab a thick, chocolatey slice and enjoy. This is also delicious with an optional chocolate or vegan cream cheese frosting. Any leftovers freeze very well.
Recipe Notes
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Nutrition
Super chocolatey zucchini bread that's a combination of fluffy and fudgy. The grated zucchini melts into the bread and keeps the bread perfectly moist. Hints of cinnamon and cardamom add an extra layer of warming flavor. Naturally grain-free, vegan, and delicious.
How To MakeDiet Type: Paleo
Shopping List
- 1 1/2 cups almond flour
- 1 1/4 cups packed grated zucchini (about 1 large zucchini)
- 1 cup unsweetened applesauce
- 1 cup paleo chocolate chips, divided
- 66666667/100000000 cup coconut sugar
- 1/2 cup cassava flour (or arrowroot)
- 1/2 cup cacao powder
- 1/4 cup coconut flour
- 1/4 cup safflower or grapeseed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon nutmeg (optional)
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease the sides of 1 (8 in. x 4 in.) bread loaf pan and line with cut parchment paper.
- Step 2: Combine all of the zucchini bread ingredients, reserving 1/4 cup of the chocolate chips for topping, in a large mixing bowl. There is no need to squeeze the zucchini before using. Stir everything together until evenly mixed. Pour into the bread and spread out the top evenly with a spatula. Scatter the 1/4 cup of chocolate chips over the top.
- Step 3: Bake for 55 to 60 minutes, or until firm to the touch. Transfer to a wire rack to cool at least 30 minutes before handling. Let cool completely or refrigerate before slicing.
- Serve: Grab a thick, chocolatey slice and enjoy. This is also delicious with an optional paleo chocolate frosting. Any leftovers freeze very well.
Nutrition
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Chocolate Zucchini Bread (Vegan and Paleo!)
PT1H15M 1 1/2 cups almond flour 1 1/4 cups packed grated zucchini (about 1 large zucchini) 1 cup unsweetened applesauce 1 cup vegan chocolate chips, divided 66666667/100000000 cup sugar or coconut sugar 1/2 cup cassava flour (or arrowroot) 1/2 cup cacao powder 1/4 cup coconut flour 1/4 cup safflower or grapeseed oil 1 teaspoon apple cider vinegar 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1/8 teaspoon nutmeg (optional) Gluten Free Paleo Vegan 1 Servings
Ingredients:
