Dairy-Free Chocolate Zucchini Bread
Have zucchini to use up? This rich and delicious chocolate zucchini bread is dairy and egg free, and such a treat.
- Serves: 1 person
- nonstick cooking spray
- 6tablespoons oat milk
- 2tablespoons ground flax seeds
- 1½ medium zucchini
- ½cup packed brown sugar
- ½cup vegetable oil
- ⅓cup honey
- 1teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- ⅓cup unsweetened cocoa powder
- 1teaspoon salt
- ½teaspoon baking soda
- ½teaspoon baking powder
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
Step 2Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
Step 3Shred zucchini and gently press out moisture. Set aside.
Step 4Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
Step 5Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.