Thursday, August 12, 2010

Chocolate Zucchini Bread

I found a form of this recipe while looking for just a plain zucchini bread and decided to give it a try with my own twist. This is my recipe for chocolate zucchini bread, completely dairy free. My husband is lactose intolerant and hadn't had chocolate in years so he was thrilled to find that he could eat this with out any problem. This bread is quite sweet so if you would rather a more "mild" sweetness you can reduce the sugar to just 1 cup. Enjoy!
Chocolate Zucchini Bread
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
Egg replacer for 3 eggs
2/3 cup soymilk(I mostly use Almond milk)
3 cups shredded Zucchini
1 cup vegan semi-sweet chocolate chips(or carob chips)
1 cup chopped walnuts (optional)(or any nut you prefer)
1 teaspoon vanilla


Preheat oven to 350 F. Spray 2-9x5" loaf pans with non-stick spray.

Combine all dry ingredients in a large bowl & mix well. Add vegetable oil & using a fork, stir. It will be dry but stir as well as possible. Then add the "eggs". Continue to mix. Add soy milk & Vanilla & stir until well blended. Add Zucchini, Chocolate Chips & Walnuts & blend them in. The mixture should be nice & smooth, moist looking.

Spoon into loaf pans. Bake 55-60 minutes(or 20 min. for muffins). Cool in pans for 10 minutes, then remove & cool completely.

Serves: 2 loaves

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