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.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-chocolate-zucchini-bread/
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 zucchini ends, keep their skin on, shred with the smaller grating side of your grating bow. Place the shredded zucchinis in the center of a clean kitchen towel, gather the corners and wrap to squeeze the zucchinis and remove their excess water. Discard zucchini water. Measure 1 cup and 1/2 cup of packed shredded and drained zucchinis. Set aside in a bowl.
In another bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt. Set aside.
In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract. Stir in the shredded zucchinis.
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.
Storage
Store in a cake box in the fridge for up to 4 days or freeze in slices for later.