Double Dark Chocolate Zucchini Loaf (vegan, dairy-free,gluten-free).
Chocolate-y, personal, healthy, fun, that describes this chocolate zucchini loaf perfectly!
This loaf is 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. The secret to the texture is the combination of nut butter and a touch of canola oil.
Do you know that canola oil is actually considered one of the healthiest oils? Only organic, non-gmo, and expeller-pressed or cold-pressed of course.
But still, it’s lower than many 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 used a touch of black cocoa as well as raw cacao powder to achieve the dramatic dark color, but that is actually quite optional and can be left out. The final texture will be a bit moister without it. My loaves here are topped with melted dark chocolate, but you can use your favorite frosting recipe!
If you like this recipe, you might also like a few of my super easy healthy chocolate recipes…
3-Ingredient Chocolate Crunch Bars
2-ingredient Dark Chocolate Fudge
2-ingredient Chocolate Chickpea Clusters
Double Dark Chocolate Zucchini Loaf (vegan, dairy-free, gluten-free)
Fills 1 (8 x 4 inch) loaf pan
In Medium Bowl
- 1 flax egg
- 1 cup fresh zucchini (Please buy organic zucchini only; it is on the "dirty" list with the EWG)
- 1/2 cup maple syrup
- 1/3 cup nut butter (I used almond butter)
- 1 tbsp canola oil
- ½ cup plant milk (I used almond milk)
- 1 tsp lemon juice
- 1 tsp vanilla
In Large Bowl
- 1 can organic canola spray (I use this brand)
Make flax egg by stirring 1 tbsp of ground flax seed into 3 tbsp of water and set aside for 5 minutes.
Preheat oven to 350 F.
Spray an 8-inch by 4-inch loaf pan with organic canola spray, and dust with cacao powder
- You have two choices regarding the zucchini prep.
1) You can wash, chop and boil it for 5 minutes or until soft.
2) You can use it uncooked.
Either way, you need to puree it in a food processor (I used my 4-cup mini) or blender into a smooth consistency. If you opted to use it uncooked, your pulp will be more rough and speckled and the greens might show up in the cooked cake - which is okay if it is okay!
Add the lemon juice to the milk and set aside for 5 minutes
Make the Batter
In the medium bowl, stir up or hand-blend flax eggs, nut butter, maple syrup, milk/lemon mixture, oil and vanilla.
In the larger mixing bowl, stir up with a spoon the flour, cacao powder, black cocoa, 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. Pour the batter into the loaf pan.
- Tap on counter to remove air bubbles - this batter seems to hold air bubbles easily, maybe it's my mixer.
Bake for 40 - 50 minutes to possible 60 minutes but start checking at 35 minutes. Bake 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 35 minutes.
Let cool 15 minutes before attempting to remove them from the pan.
I frosted mine with a melted chocolate bar, but you can use your own frosting, or don't frost, it is so moist, it can be eaten without it for more nutritional value.