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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.Step 2
Whisk 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 3
Shred zucchini and gently press out moisture. Set aside.Step 4
Beat 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 5
Bake 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.