Vegan Chocolate Zucchini Bread
The best of both worlds, this vegan chocolate zucchini bread is sweet and chocolatey.If you give a slice of this bread to someone who doesn’t like zucchini without telling them what’s in it.
- 300 g almond flour
- 160 g green buckwheat flour/rice flour/gf flour
- 1 tbsp baking soda
- 80 g cocoa powder
- 120 g liquid from a chickpeas (aquafaba) 1 can
- 250 g agave syrup
- 250 g plant based milk
- 2 cups zucchini grated
- 1 tsp cinnamon
- 1 cup chocolate chopped (optional)
Preheat the oven to 180C/350F, line 2 loaf tins with parchment paper and lightly grease them with cooking spray.
In a medium-sized bowl, mix together the dry ingredients.
In a separate large bowl, beat together the liquid from the chickpeas, agave syrup and plant-based milk.
Stir the dry ingredients into the wet ingredients and beat together with a hand mixer until well combined.
Mix in the shredded zucchini and chopped up chocolate, if using.
Divide the batter between the 2 loaf tins and bake in the preheated oven for 45-50 minutes. You know the loaves are done when a toothpick inserted into the center comes out with moist crumbs on it, but no raw batter.
Leave the loaves to cool in the tins for 10 minutes. When 10 minutes is up, remove the loaves, transfer them to a wire rack to cool fully before slicing.
Calories: 207kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 168mg | Potassium: 119mg | Fiber: 4g | Sugar: 15g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg