Double Dark Chocolate Zucchini Loaf (vegan, dairy-free,gluten-free).
Chocolate-y, personal, healthy, fun, that describes this chocolate zucchini loaf perfectly! These loaves are unbelievably moist and rich with chocolatey goodness in every bite, vegetables included, and vegan! No eggs, no dairy, and gluten-free if you use the flour we recommend.
And as this is one of my blog’s oldest recipes, I decided a refresh was in order.
Most people who have made this recipe love it, but at least two people said it was a bit dry, so I wanted to bolster the moisture and I think I found a way : with canola oil.
Do you know that canola oil is actually considered one of the healthiest oils, even healthier than coconut oil? Only organic, non-gmo, and expeller-pressed or cold-pressed of course.
But still, it’s lower than other oils in saturated fat and high in monounsaturated fat, both of which can improve cholesterol levels and lower your risk of heart disease.
So add in the fresh zucchini, and mood-boosting, magnesium-strong chocolate, and we practically have a multi-vitamin loaf here!
I also baked it this time in two medium-sized loaf pans, not the mini loaves as before and the final result was a very moist cakey texture.
My loaves here are topped with melted dark chocolate, but you can use your favorite frosting recipe! Enjoy!
Double Dark Chocolate Zucchini Loaf (vegan, dairy-free, gluten-free)
Smaller Mixing Bowl
Larger Mixing Bowl
- Preheat oven to 350 F
- Wash zucchini, chop, and then puree/chop to a rough consistency in a high-speed blender or processor. If you need to add a few teaspoons of water to get it to blend, press it out with paper towels to dry zucchini pulp a bit.
- Make flax eggs and set aside for 5 minutes
- Add ACV to the milk and set aside for 5 minutes
Make the Batter
In small mixing bowl, stir up or hand-blend sugar, flax eggs, milk/ACV mixture, oil and vanilla.
In larger mixing bowl, stir up with a spoon the flour, cacao powder, baking powder, baking soda, salt.
Pour the contents of the smaller bowl (wet) into the larger bowl (dry) and blend together with a hand-blender or spoon. Don't over stir or the mixture will not bake properly.
Add in the pureed/chopped zucchini. Hand stir into the batter, again very little stirring.
Spray the 2 loaf pans with organic canola spray, dust with cacao powder and pour batter into each.
- Tap on counter to remove air bubbles - this batter seems to hold air bubbles easily, maybe it's my mixer.
Bake for 60 minutes to possible 75 minutes or until a test comes out clean. To avoid the top browning, cut a rectangle of parchment paper and put it on the top of the cake at about 45 minutes.
Let cool before attempting to remove them from the pan.