Dessert

Vegan + Gluten Free Chocolate Zucchini Bread

So, this recipe is Vegan, Gluten Free is chocolate and it’s HEALTHY for you! Say what!!  Well, it’s a lot healthier and clean than regular bread.  The bread is made with fresh zucchini.  Zucchini alone is so good for you! Zucchini is one of the very low calorie vegetables with only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus . This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium. I mean, that’s one nifty vegetable!

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Along with the zucchini this bread is made with gluten free flour and dairy free milk, which not only makes this bread great for celiacs and vegans, it’s also wonderful for those who suffer with food allergies.

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This bread is so delicious, I’m writing this just wanting another piece right now!  Decadent, chocolaty. I totally forget there’s a vegetable in this loaf!

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Shred that zucchini!

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Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.

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Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, almond butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.

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Next add in the flour, cocoa powder, baking soda and salt; mix until well combined.

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Fold in chocolate chips.

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Pour batter into prepared loaf pan and smooth top.

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Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.

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Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy.

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Spread over the top of the bread. Top with a tablespoon of extra chocolate chips and cut into 12 slices. Bread should be kept in the fridge once frosted.

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Vegan, Gluten-Free, Double Chocolate Zucchini Bread!

  • Servings: 8
  • Difficulty: easy
  • Print

Chocolate bread that's so delicious, you won't believe it's made with a vegetable!

Ingredients


INGREDIENTS

  • 1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 1/2 cup almond butter (or your favorite nut butter)
  • 1/2 cup pure maple syrup (or agave syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dairy free milk
  • 1 cup gluten free all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top
  • For the chocolate frosting:
  • 4 oz vegan plain cream cheese
  • 1/4 cup organic powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tablespoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line a 8×4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.
  2. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.
  3. Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, almond butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
  4. Next add in the flour, cocoa powder, baking soda and salt; mix until well combined.
  5. Fold in chocolate chips. Pour batter into prepared loaf pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.
  6. Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy. Spread over the top of the bread. Top with a tablespoon of extra chocolate chips and cut into 12 slices. Bread should be kept in the fridge once frosted.

Notes:
Recipe Adapted from Ambitious Kitchen

http://www.thecompassionateoven.com

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5 thoughts on “Vegan + Gluten Free Chocolate Zucchini Bread

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