Vegan Çikolatalı Kabak Ekmeği

Bu süper kolay Vegan Çikolatalı Kabak Ekmeği has an absolutely delicious, moist, fudgy chocolate crumb filled with crunchy pecans and chocolate chips. It’s the best vegan chocolate bread you will ever eat! Bonus, this zucchini bread is also surprisingly healthy, made with healthy olive oil, no egg, no dairy, and only plant-based ingredients to add nutrients and pleasure to your day.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

I love baking with zucchini. It turns any classic recipe into a moist and healthy dessert. Just try my Vegan Kabaklı Kekler, Sağlıklı Kabaklı Havuçlu Ekmekya da Sağlıklı Muzlu Kabaklı Ekmek.

So say hi and welcome my easy, fudgy çikolatalı kabak ekmeği and enjoy a chocolate treat that is good for you!

A vegan chocolate zucchini bread is a chocolate bread made with shredded zucchini. The zucchini make the bread perfectly moist and turn the crumb into a brownie-like texture with the added nutrients and healthy bonus of adding vegetables to your vegan dessert.

Vegan Çikolatalı Kabak Ekmeği

This vegan chocolate zucchini bread deserves its name, it has the most intense, fudgy chocolate texture but it's also surprisingly healthy made with no eggs, no dairy, and no butter for a healthy chocolate experience.

4.85 itibaren 13 oy

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Hazırlama Süresi: 15 dakika dakika

Cook Zaman: 50 dakika dakika

Toplam zaman: 1 saat hr 5 dakika dakika

Ders: Kahvaltı - Breakfast

Mutfak: Amerikan

porsiyon: 12 dilimleri

Kalori: 165.3 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ 1 ½ Fincan Rendelenmiş Kabak - excess water removed, measured after being shredded and drained
• ▢ 1 Fincan Çok Amaçlı Un - (not 1)
• ▢ ⅓ Fincan Şekersiz kakao tozu
• ▢ ½ çay kaşığı Karbonat
• ▢ ½ çay kaşığı Kabartma tozu
• ▢ ½ çay kaşığı Tuz
• ▢ 1 çay kaşığı Tarçın
• ▢ ½ Fincan Şekersiz elma suyu - veya ezilmiş muz
• ▢ 4-6 yemek kaşığı Şekersiz Badem Sütü - oda sıcaklığında
• ▢ ¼ Fincan Hafif Aromalı Zeytinyağı - veya kanola yağı
• ▢ ⅔ Fincan Açık kahverengi şeker
• ▢ 1 çay kaşığı Vanilya Özü
• ▢ ⅓ Fincan Süt içermeyen bitter çikolata parçaları

talimatlar

• Preheat oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray or olive oil. Set aside.
• Trim the zucchini ends, keeping their skin on, and shred with the smaller grating side of your grating bow. Place the shredded zucchini in the center of a clean kitchen towel, gather the corners, and wrap to squeeze the zucchini and remove its excess water. Discard the zucchini water. Measure 1 cup and 1/2 cup of packed shredded and drained zucchini. Set aside in a bowl.
• In another bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
• In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract. Stir in the shredded zucchini.
• Stir the dry ingredients into the wet ingredients in 2 additions, stirring between each addition to incorporate the dry ingredients gently into the wet ingredients and avoid forming lumps. If the batter is too dry, add more almond milk up to 2 extra tablespoons.
• When the batter is smooth, shiny, and consistent, stir in the dark chocolate chips.
• Transfer the batter into the prepared loaf pan and bake for 50-65 minutes in the center rack of the oven until a toothpick inserted in the center of the loaf comes out clean or with a little crumb on it.
• Cool down for 3 hours on a cooling rack before slicing. This time prevents the bread from falling apart when sliced and creates an extra fudgy texture.

Depolama

• Store in a cake box in the fridge for up to 4 days or freeze in slices for later.

notlar

Notlar 1Glutensiz bir versiyon için, benim tarifimi kullanın. glutensiz dönüşüm kılavuzu.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1dilim | Kalori: 165.3kcal | Karbonhidratlar: 26g | Protein: 2.2g | Şişman, yağ: 6.6g | Doymuş yağ: 2.3g | Doymamış yağ: 0.6g | Tekli Doymamış Yağ: 3.4g | Sodyum: 174.5mg | Potasyum: 144.7mg | Lif: 1.6g | Şeker: 15g | A vitamini: 34.9IU | Vitamin B12: 0.1ug | C vitamini: 2.9mg | Kalsiyum: 47.4mg | Demir: 1.1mg | Magnezyum: 20.4mg | Fosfor: 45.8mg | çinko: 0.5mg

Malzemeler ve Değişiklikler

It’s very easy to make this vegan chocolate zucchini bread using only a few basic ingredients. Instead, all you need are natural plant-based ingredients that create the most decadent fudgy zucchini chocolate bread texture.

• Un – All-purpose flour or spelt flour. For a gluten-free version, use my glutensiz dönüşüm kılavuzu.
• Karbonat ve Kabartma tozu – Kabarık bir doku için.
• Şekersiz elma suyu – This is the magic ingredient that replaces the classic eggs and egg yolk used in chocolate bread. Believe me, you don’t want to replace this with eggs, or your bread won’t be as fudgy and moist. In fact, apple sauce combined with cocoa powder and zucchini creates a truly fudgy chocolate zucchini bread.
• Kabak – That’s the main ingredient of this chocolate zucchini bread. Shredded zucchini add the best moist texture to the bread.
• Şekersiz kakao tozu – This adds a strong chocolate flavor to the bread.
• Yumuşak Esmer Şeker – veya hindistan cevizi şekeri.
• Badem sütü Ya da sevdiğiniz herhangi bir bitkisel süt.
• Hafif zeytin yağı – or canola oil
• Tarçın – lezzet için.
• Vanilya Özü
• Bitter Çikolata Cipsi – Or any chocolate chips you like.
• pekan – Çiğ veya kavrulmuş.

How To Make Vegan Chocolate Zucchini Bread

1. First, preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with coconut oil and cover the pan with lightly greased parchment paper. Set aside.
2. To prepare the zucchini, first, trim their ends and keep their skin on.
3. Next, shred the zucchini with a hand box grater or food processor using the smaller grating blade.
4. Finally, place the grated zucchini in a clean kitchen towel and squeeze them to release and extract excess moisture from the vegetable.
5. Discard the zucchini water and set aside the shredded zucchini in a mixing bowl.
6. In a large bowl, stir flour,  cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
7. In another large bowl, whisk unsweetened apple sauce, canola oil, almond milk, brown sugar, and vanilla. Then, stir in the shredded zucchini.
8. Finally, combine the flour mixture with the wet ingredients, adding the dry ingredients in 2 additions to avoid lumps.
9. Stir until just combined, and shiny chocolate batter forms with no lumps.
10. To finish, stir in 1/2 cup dark chocolate chips – or 1/4 cup chopped pecans and 1/4 cup chocolate chips.
11. Hamuru hazırlanan tavaya dökün.
12. Bake for about 50 minutes at 350°F (180°C) until a pick inserted in the center of the bread comes out with a little crumb on it but not wet.
13. Let the bread cool down for 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread.
14. Cool completely on a wire rack before slicing.

Depolama

Store the bread in an airtight container in the fridge for up to 4 days or freeze in individual slices in zip-lock bags. Thaw in the fridge the day before serving.

Sağlıklı Takaslar

You can make this chocolate zucchini bread healthier using the swaps options below.

• Şekersiz – replace brown sugar with brown erythritol and use sugar-free chocolate chips.
• Sıvı yağ – use healthy omega-3-loaded oils like light olive oil or almond oil.

More Chocolate Dessert Recipes

Below are more easy, intense chocolate recipes for you to try:

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