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Bowl Chocolate Zucchini Bread Recipe

Bowl Chocolate Zucchini Bread Recipe

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4.9 from 17 reviews

Fluffy, tender, and incredibly delicious vegan chocolate zucchini bread made in just one bowl. Naturally sweetened and gluten-free, this moist loaf combines rich cocoa and grated zucchini for a perfect breakfast, dessert, or snack option that stays fresh for days.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices

Ingredients

Flax Egg

  • 2 Tbsp flaxseed meal
  • 5 Tbsp water

Wet Ingredients

  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 cup melted coconut oil (or another neutral oil)
  • 1/4 cup unsweetened almond milk (plus more if needed)
  • 1 cup grated zucchini (squeezed dry and lightly packed)

Dry Ingredients

  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup gluten-free flour blend
  • 1/3 cup gluten-free oat flour (finely ground rolled oats)
  • 1/3 cup almond flour (or almond meal)

Additional

  • 1/3 cup dairy-free semisweet chocolate chips (plus more for topping, optional)

Instructions

  1. Preheat oven: Preheat your oven to 375 degrees F (190 C) and line a standard 9×5-inch loaf pan with parchment paper to prevent sticking.
  2. Prepare flax eggs: In a large mixing bowl, combine the flaxseed meal and water. Let this mixture rest for 5 minutes until it thickens, acting as an egg substitute.
  3. Mix wet ingredients: To the flax eggs, add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder. Whisk thoroughly until well combined.
  4. Add more wet ingredients: Pour in the melted coconut oil and almond milk, whisking until smooth. Fold in the grated zucchini, ensuring it’s squeezed dry to avoid excess moisture, and mix well.
  5. Combine dry ingredients: Add the gluten-free flour blend, gluten-free oat flour, and almond flour to the wet mixture. Whisk or stir until just combined. If the batter feels too thick, add a little more almond milk to achieve a thick but scoopable consistency.
  6. Fold in chocolate chips: Stir in 1/3 cup of dairy-free semisweet chocolate chips gently into the batter.
  7. Transfer and top: Pour the batter into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top for an attractive finish.
  8. Bake: Bake in the preheated oven for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the edges feel semi-firm when touched.
  9. Cool: Let the bread cool in the pan for 5 minutes, then lift it out using the parchment paper and transfer to a cooling rack. For best texture and flavor, allow it to cool completely before slicing.
  10. Storage: Keep the bread covered at room temperature for 3-4 days or freeze for up to 1 month.

Notes

  • Make sure to squeeze excess moisture from the zucchini to avoid a soggy bread.
  • Use dairy-free chocolate chips for a fully vegan recipe; Enjoy Life brand is recommended.
  • If batter appears too thick, gradually add a little more almond milk to reach the right consistency.
  • The bread stays fresh for 3-4 days at room temperature and freezes well for up to 1 month.
  • You can substitute coconut oil with any neutral oil like canola or avocado oil if preferred.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: Gluten-Free, Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of loaf)
  • Calories: 180 kcal
  • Sugar: 9 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://dishiary.com/bowl-chocolate-zucchini-bread-recipe/