Richly decadent and oozing with flavor, this chocolate chip loaf slices up nicely and serves as a snack bread or fancy dessert. Add a scoop of vanilla vegan ice cream for a special treat. The surprise ingredient in this recipe is zucchini! You’d never know that an entire grated zucchini is what adds to the tender texture, plus it’s a great way to use up those extra zucchini in your garden.
It smells heavenly while it’s baking and only takes a few ingredients to make. So get ready to turn those extra zucchini into something special!
Here are few more of my favorite chocolate recipes:
Chocolate Chip Loaf
Prep
Cook
Total
Yield 12 slices
Moist and delicious loaf bread loaded with chocolate chips. It's the perfect way to use up extra zucchini, too.
Ingredients
- 2 1/2 tablespoons ground flaxseed mixed with 5 tablespoons water
- 1/4 cup raw sugar
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup raw cacao powder
- 1/4 cup grapeseed oil
- 1/4 cup plant milk, unflavored and unsweetened
- 1 cup grated zucchini (about a 10" long zucchini)
- 1 teaspoon vanilla extract
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan dark chocolate chips plus another 1/4 cup for topping
Instructions
In a large mixing bowl, add the flaxseed to the water, stir well and let it sit for a few minutes to expand. Preheat your oven to 375 degrees F. Grate the zucchini and, with your hands over a colander, gently squeeze the excess water from the zucchini. Measure out 1 cup and add to the flaxseed and stir. Then add the applesauce, sugar, maple syrup, grapeseed oil, plant milk, and vanilla extract and stir well.
Mix the dry ingredients in a separate bowl. If the cacao powder has lumps in it, pour the powder through a fine sieve or strainer, pushing it through with the back of a spoon until all the powder is finely mixed into the flour. Add the dry ingredients to the wet ingredients and stir well. Stir in 1/3 cup of the chocolate chips and gently blend. Scatter the 1/4 cup of chocolate chips over the top of the loaf.
Pour or spoon the mixture into a 6" x 9" x 3" loaf pan lined on the long edges with parchment paper. Leave a few inches of excess parchment paper on the edges so you can use it to lift the loaf out of the pan when done. Bake the loaf for 50 minutes. A knife inserted into the center of the cake should come out with no batter on it and the top should be slightly firm to the touch.
Cool the loaf in the pan for at least 15 minutes. Lift it out of the pan by the parchment paper and cool well before slicing with a very sharp knife.
Courses dessert
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This is AMAZING delicious! Thanks for a great idea to use up zucchini!
Thanks! Stay cool in Vegas!