Discover a delectable twist on a beloved classic with this Vegan Chocolate Zucchini Bread recipe! Moist, soft, and oh-so-chocolatey, this eggless bread is made with whole wheat flour and rich cocoa, making it a wholesome indulgence perfect for breakfast or a sweet snack. Plus, it’s a sneaky way to incorporate zucchini into your diet!
Budget Information
The total cost for this delicious Chocolate Zucchini Bread recipe is approximately $6.50, which breaks down to about $0.65 per serving based on 10 slices. With affordable ingredients like whole wheat flour and zucchini, this recipe is easy on your wallet and your taste buds!
Why This Recipe Works
This recipe combines the sweetness of chocolate with the subtle flavor of zucchini, creating a delightful treat that’s rich in moisture and nutrients. By using whole wheat flour, you’re not just making it healthier—you’re also enhancing its texture and flavor! Plus, the chocolate flavor complements the zucchini beautifully, making it a no-guilt pleasure you can enjoy any time of the day.
Ingredients & Optional Substitutions
Here’s what you need to create this scrumptious Chocolate Zucchini Bread:
- Whole Wheat Flour (1.25 cups): ~$0.25. Feel free to substitute with all-purpose flour.
- Cocoa Powder (¼ cup): ~$0.75. Ensure it’s a good quality, unsweetened cocoa.
- Ground Cinnamon (½ tsp): ~$0.05. You can use pumpkin spice instead for a different flavor.
- Baking Powder (1.5 tsp): ~$0.02. Always check the freshness!
- Baking Soda (¼ tsp): ~$0.01.
- Salt (⅓ tsp): ~$0.01.
- Toasted Walnuts (½ cup, optional): ~$1.00. You can replace with chocolate chips or dried fruit.
- Zucchini (1 medium): ~$0.75. Yellow zucchini works too—just make sure it’s not bitter!
- Raw Sugar (½ cup + 3 tbsp): ~$0.50. Maple syrup or coconut sugar are great swaps.
- Vanilla Extract (1 tsp): ~$0.30. Vanilla paste works as well.
- Neutral Oil (¼ cup): ~$0.20. You can substitute with melted coconut oil or vegan butter.
- Almond Milk (2 tbsp): ~$0.10. Any plant-based milk or even water will do.
Step-by-Step Recipe Instructions
Step 1: Begin by preparing your loaf pan. Lightly grease an 8.5 x 4.5 x 2.5-inch loaf pan with some oil or baking spray. This will prevent the bread from sticking and ensure a beautiful release once it’s baked. Set it aside while you gather the rest of your ingredients.
Step 2: Rinse off your zucchini and pat it dry. Using a box grater, grate one medium-sized zucchini until you have about a cup. Don’t worry if it seems a bit watery; the moisture is your friend in this recipe! But first, don’t forget to taste it to check if it’s bitter—if it is, just toss it!
Step 3: In a separate mixing bowl, sift together the whole wheat flour, cocoa powder, and all your dry spices: ground cinnamon, baking powder, baking soda, and salt. Use a whisk or spatula to ensure an even mix, which helps with the leavening and flavor distribution! With this fragrant mixture ready, preheat your oven to 190°C (375°F) so it’s hot and ready to bake.
Step 4: In another bowl, combine the grated zucchini, raw sugar, vanilla extract, and neutral oil. Pour in the almond milk and mix everything together until it forms a cohesive wet mixture. This will smell amazing and make you eager to bake!
Step 5: Gradually add in your dry ingredients to the wet mix, along with the chopped walnuts if you’re using them. Carefully fold the mixture using a spatula, ensuring that you don’t over-mix. You want everything combined without developing too much gluten.
Step 6: Now it’s time to pour the batter into your prepared loaf pan. Smooth the top with a spatula and tap the pan lightly on your countertop to remove any air bubbles. It should look delicious already!
Step 7: Bake in the preheated oven for about 50 to 60 minutes. Check for doneness by inserting a wooden skewer; it should come out clean. Use the lower rack with both top and bottom heat elements if your oven allows, for even baking.
Step 8: Once done, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. The aroma will drive you crazy! Just let the bread cool completely for the best slicing experience. Once it’s room temperature, slice and serve immediately or store for later enjoyment.
Nutritional Facts
Per Serving (1 slice, recipe makes 10 slices):
- Calories: 168
- Protein: 3g
- Carbohydrates: 24g
- Total Fat: 9g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 11g
- Sodium: 63mg
Storage and Reheating Tips
To keep your Chocolate Zucchini Bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay good in the refrigerator for up to 10 days. Want to keep it longer? Freeze individual slices, wrapped securely, for up to two months. Just thaw at room temperature or pop a slice in the microwave for a quick treat!
Serving Suggestions
This delightful bread is perfect on its own, but if you want to take it to the next level, consider spreading a pat of vegan butter on a warm slice. Or, enjoy it with a hot cup of coffee or a glass of almond milk for a cozy breakfast or snack!
Reader Tips or Helpful Notes
1. Remember to grate your zucchini thickly; finer grating can release too much water, making the batter runny.
2. For extra chocolatey goodness, feel free to fold in semi-sweet or dark chocolate chips!
3. If you’re not a nut lover, swap in dried fruits like raisins or cranberries for a sweet twist instead.
Recipe FAQs
Can I turn this recipe into zucchini muffins?
Absolutely! Just adjust the baking time to around 20-25 minutes for muffins.
Do I need to peel the zucchini before shredding?
Nope, but make sure to taste it beforehand!
How about zucchini seeds?
Leave those in; they’re perfectly fine!
Can I substitute the flour?
Yes! All-purpose or pastry flour can work well.
What if I don’t like nuts in my bread?
Skip the walnuts or replace them with chocolate chips or dried fruit!
