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Chocolate Zucchini Bread

What you need: 

5 tablespoons ground flax + 10 tablespoons water
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
2/3 cup nondairy milk (I use soy)
1 teaspoon vanilla
2 cups zucchini, shredded
1 cup vegan semi-sweet chocolate chips
1 cup walnuts, chopped, optional

What you do: 

1. Preheat oven to 350 degrees F. Spray 2 9x5" loaf pans with nonstick spray. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again.
2. Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax eggs. Continue to mix.
3. Add milk and vanilla, and stir until well blended. Add zucchini, chocolate chips and walnuts, if using, and blend them in. The mixture should be nice and smooth; moist looking.
4. Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn't gobble it up).
This is my Nana's recipe that I've converted to a delicious vegan zucchini bread.

Preparation Time: 
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Thanks for posting this recipe.  I halved the recipe to make a single loaf, substituted the oil with unsweetened applesauce, reduced the sugar by a 1/4 c, used only a 1/4 T of cinnamon, and left out the nuts (but probably won't in the future).  It's still sweet, moist, and quite good, with just the slightest hint of cinnamon to complement the chocolately goodness.

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This was delicious ;)b ;)b ;)b, my husband loved it, (hes not vegan ) and I tried out on the guys at work and they want more!!! Cant wait to make it again.

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YUM! even my roommate, who is super picky, ate a whole slice!

i made this twice, halved the recipe both times, added 1/2 c. chopped pistachios the second time (which i loved, made it more substantial) but otherwise i made the following changes: 2 parts wheat flour to 1 part white, ener-g instead of flax (=1 egg), applesauce for 1/2 the oil

YUMYUMYUM

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This is good. I used whole wheat pastry flour, a little less than 2 cups sugar, 1/2 cup unsweet. applesauce, less than 1/2 cup oil, Ener-g egg, and a small portion of the giant zucchini that I have (2 cups). I like the addition of the chocolate chips for a different kind of zucchini bread. I think I still prefer the recipe that I use for zucchini bread (not chocolate), but this is tasty, and I'm glad I made it!  :)

Oh, I don't know if I have a larger loaf pan, or what...but I did not have enough for 2 loaf pans (plus, I don't HAVE 2 loaf pans..), so I oiled up this other flatter dish to use (both silicone), but I didn't have enough batter left to really fill that..so part of it got too done (was too flat), but most of it turned out great. I would have used a muffin tin for the remainder of batter after the loaf pan...but I had already oiled the other dish. Oh well!

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Wow, this was so good.  I needed only 2 large zucchinis.  I made 12 muffins and one loaf with all this batter.  By the way, the batter was so good right from the mixing bowl.  The muffins were cooked through in 30 minutes at 350 degrees.  The loaf needed more like 55 minutes.  My zucchini hating husband ate them without complaint.  I peeled the skin off the zucchini so he wouldn't know but then told him anyway-the guilt always gets me!  I am not sure if this should be kept in the fridge but seems like they will be best right from oven since they have such a nice crust to them.  Next time i will try the applesauce substitution to reduce calories and fat -I also saw a similar recipe with bananas but I thought it might change flavor.  Thanks, I love finding interesting ways to include more veggies into my family's day.

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This was absolutely delicious!  First time I baked with flax.  I used a food processor, which mashed the zucchini and had lots of juice, but the recipe still came out fantastic (super moist)!  Next I'd like to try as mini muffins as gifts with Christmas cookies.  Could not have been happier with this recipe!  Thanks!! ;)b

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I hold my breath every time I see a review for this recipe...will they like it? I am so relieved that you all like it  :) Really I am.

LotN, how long did you bake the muffins for?

Thank you Nadiana & katiehohnet for trying the applesauce substitute. Next time I am going to try it with applesauce myself.

phew  ^-^

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Anonymous

So I made this bread almost exactly to the recipe, except that i subbed half of the oil for applesauce, used raw sugar instead of granulated, half whole wheat flour and half all purpose, and added about a cup of chopped pistachios to the mix, then topped the bread with mini choco chips halfway through baking, and it was AWESOME! This bread is so good, my boyfriend said it was as good as his mom's non-vegan zucchini bread, and that woman is a goddess in the kitchen. I also live with three meat-eating country boys who love to hunt on a pretty regular basis (i know, its gross but i don't bug them if they don't bug me) and they DEVOURED an entire pan in about 30 minutes, one said he would pay me rent if i made this bread every day, and none of them had any idea that it was vegan! Thanks for such a great recipe ;)b

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This was awesome!  We've been getting a lot of zucchini in the garden, so this was a great way to use some of them!  I halved the oil and put in applesauce for the other half.  I did not microwave the flax eggs-- just mixed the flax with water.  I added macadamia nuts instead of walnuts.  Oh, my goodness.  I want to eat the whole loaf.

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Halved the recipe and got 12 delicious muffins.  I'm definitely going to be adding this to my "make frequently" list...

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