Chocolate Chip Zucchini Loaf
This vegan zucchini loaf combines whole grain flour, chocolate chips, and warming spices in a simple one bowl cake.
Servings: 12
Equipment
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- 2 mixing bowls
- Wire rack
- Wooden spoon or spatula
Ingredients
Dry Ingredients
- 2 cups stone ground flour I used Flourists Sifted Red Fife
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
Wet Ingredients
- ⅓ cup avocado oil melted coconut or olive oil would work too
- ¾ cup coconut sugar
- 2 tablespoons ground chia or flax
- ½ cup water
- ⅔ cup plant-based milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Mix-ins
- 1 ¾ cups loose grated zucchini I like to grate mine fine
- 1 cup chocolate chips
Instructions
- First prepare a loaf pan with parchment.
- Preheat the oven to 180° (350° F).
- Next combine the flax or chia and water in a medium bowl. Set aside to gel for a few minutes. In another bowl combine the dry ingredients.
- Add the remaining wet ingredients to the chia/flax gel. Stir the wet ingredients into the dry.
- Squeeze the grated zucchini to remove the excess water. Stir in the squeezed zucchini and chocolate to the batter.
- Spread batter into prepared pan and bake for 60-70 minutes, or until the top strings back when lightly touched. Cool on a wire rack before slicing.
Notes
** If you want refined sugar free try adding ½ cup maple syrup and reduce the milk by 1 ½ tablespoon.
*** You can also probably get away by reducing the sugar to ½ cup if sweet isn't your vibe.
**** To make this loaf gluten free try using a cup for cup gluten free blend