Double Chocolate Zucchini Bread

Nut-free option

Beyond decadent and chocolaty, this bread is a delicious way to start (or end) the day. The addition of freshly shredded zucchini gives this bread extra moisture and a delicious texture.

Double Chocolate Zucchini Bread masterfully combines the decadence of chocolate with the wholesome goodness of fresh zucchini, creating a harmonious blend of flavors and textures that satisfies both the indulgent and health-conscious sides of our cravings. This delightful bread offers a captivating twist on traditional zucchini bread, bringing a touch of luxury and a hidden nutritional boost to every slice.

The recipe begins by ingeniously pairing soy milk with lemon juice or vinegar, resulting in a curdled mixture that brings moisture and tenderness to the bread. This technique, often found in vegan baking, ensures the final product boasts a delightfully moist crumb that perfectly complements the richness of the chocolate.

Balancing out the sweet allure of chocolate are the earthy notes of freshly grated zucchini. The zucchini, with its high water content, adds moisture and a subtle sweetness to the bread, while also contributing to its desirable texture. Combined with the allure of vegan semisweet chocolate chips, the result is a marriage of flavors that dances between the familiar and the extraordinary.

The baking process is an aromatic journey, as the double dose of cocoa and chocolate chips meld with the fragrance of zucchini. The batter transforms into a beautifully risen loaf with a gorgeously crackled top, promising irresistible slices within. A toothpick inserted into the center of the loaf should emerge clean or with just a few tender crumbs, an assurance that the bread is baked to perfection.

Once cooled, the Double Chocolate Zucchini Bread is ready to be sliced and savored. With each bite, the rich cocoa notes and the tender, chocolaty crumb complement the subtle zucchini undertones, providing a delightful and satisfying experience. This bread offers a versatile indulgence—perfect for breakfast, a midday snack, or even a dessert accompanied by a scoop of your favorite vegan ice cream.

Double Chocolate Zucchini Bread stands as a testament to the creative possibilities of plant-based baking, blending flavors, and textures in delightful harmony. Whether shared with loved ones or enjoyed in a moment of solitude, each slice embodies the art of culinary innovation and the joy of savoring every bite.

PREP TIME: 25 minutes

COOK TIME: 55 to 65 minutes

YIELD: 8 to 10 slices

INGREDIENTS:

• Nonstick spray, for pan
• ⅔ cup (160 ml) soy milk
• 2 tsp (10 ml) lemon juice, white vinegar, or apple cider vinegar
• 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
• ½ cup (50 g) unsweetened natural cocoa powder (spooned and leveled or weighed)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (270 g) freshly grated zucchini (do not squeeze out excess liquid)
• ½ cup (120 ml) canola oil
• 1 cup (200 g) granulated sugar
• ⅓ cup (80 g) vegan sour cream, plain nondairy yogurt, or Cashew Cream (nut-free if needed)
• 1 tsp pure vanilla extract
• 1¼ cups (210 g) vegan semisweet chocolate chips, divided

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray and set aside.
2. In a small bowl, whisk together the soy milk and lemon juice, then set aside for 10 to 15 minutes, until curdled.
3. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a separate large bowl, combine the grated zucchini, canola oil, granulated sugar, vegan sour cream (or alternative), vanilla, and curdled milk mixture. Mix well.
5. Add the flour mixture to the zucchini mixture and mix until just combined, being careful not to overmix.
6. Gently fold in 1 cup (168 g) of the vegan semisweet chocolate chips.
7. Pour the batter into the prepared loaf pan and evenly sprinkle the top with the remaining ¼ cup (42 g) of vegan semisweet chocolate chips.
8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with only crumbs (no raw batter).
9. Remove the loaf pan from the oven and let the bread cool for at least 10 minutes in the pan.
10. Flip the pan upside down onto a cutting board, lift up the pan to release the loaf, then carefully turn the loaf upright again.
11. Let the bread cool for at least 10 more minutes before slicing and serving.