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Dairy-Free Chocolate Zucchini Bread
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in a dairy and egg free sweet chocolate zucchini bread, perfect for using up extra fresh zucchini. Easily switch to vegan by omitting honey.
Ingredients:
  • nonstick cooking spray
  • 6 tablespoons oat milk
  • 2 tablespoons ground flax seeds
  • 1.5 medium zucchini
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 0.33333334326744 cup honey
  • 1 teaspoon vanilla extract
  • 1.6666667461395 cups all-purpose flour
  • 0.33333334326744 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 0.5 teaspoon baking powder
Instructions:
  • Preheat the oven to 350°F (175°C) and generously spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
  • Combine oat milk and ground flax seeds in a small bowl, whisking until fully mixed. Chill in the refrigerator for 15 minutes to thicken.
  • Grate the zucchini and lightly squeeze to remove excess moisture. Keep it aside.
  • Using a hand mixer, blend together oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until fully combined. Gently fold in zucchini, then pour batter into the loaf pan.
  • Bake the bread in the preheated oven for 55 to 65 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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