Wednesday, November 22, 2017

Chocolate Zucchini Bread

1/2 cup unsweetened apple sauce
1/2 cup canola oil
2/3 cup brown sugar
1/3 cup vegan sour cream (OR 1/3 c almond milk + 1 tsp vinegar allowed to sit for 5 minutes)
1 teaspoon vanilla extract
1-2/3 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cup shredded zucchini (unpeeled)
3/4 cup vegan chocolate chips
optional: powdered sugar, for garnish

If using the almond milk/vinegar mixture, prepare this first and allow to sit-- this will make homemade buttermilk.

Preheat oven to 350 degrees and prepare loaf pan with cooking spray.

Prep the zucchini by shredding (skin on). There is no need to remove any excess moisture.

Whisk together the dry ingredients.

Add the rest of the wet ingredients (everything except for the powdered sugar & chips/chunks) and mix until well incorporated.

Fold in the chocolate chips by hand so as not to break them up.

Pour into oiled loaf pan, and bake for about 60 minutes. Bake until a toothpick inserted comes out clean.

Allow to cool a bit before serving and top with powdered sugar.

Adapted from