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Double Chocolate Chunk Zucchini Bread (Vegan+GF)

Adding green veggies to your dessert may sound like a terrible idea, but trust me, this recipe will totally change your mind.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 loaf (8-12 servings)

Ingredients

Bread:

  • 1/2 cup full-fat coconut milk
  • 1 cup coconut palm sugar (or 3/4 organic cane sugar)
  • 2 flax "eggs" 2 tablespoons flaxseed meal+ 6 tablespoons water
  • 1/3 cup applesauce
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/4 cup cocoa powder
  • 2 cups whole wheat flour replace with gluten free flour if needed
  • 1/2 cup dairy free semi-sweet chocolate chunks or chips (optional)
  • 2 cups shredded zucchini

Icing:

  • 1 tablespoon cocoa powder
  • 2 tablespoons almond milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup organic powdered sugar

Instructions

  1. Preheat oven to 350 degrees F (180 C) and grease a 5x9-inch loaf pan.

  2. Whisk together coconut milk, coconut sugar, and flax "eggs" in a medium bowl. Add applesauce, salt, vanilla, and baking powder. Stir in cocoa then add zucchini and 1/4 cup chocolate chunks. The mixture will be pretty thick by this point. Now use a large spatula to fold in the flour as evenly as possible.

  3. Scrape the batter into pan and sprinkle remaining chocolate on top. Bake for 45 - 55 minutes hour until toothpick inserted in center comes out clean. Remove from oven and cool.

  4. While bread is baking make your icing by whisking all ingredients together in a small bowl until smooth. Pour over bread once cooled.