Dark Chocolate Zucchini Bread (oil-free, dairy-free)
A fail-proof, dark chocolate zucchini bread full of hidden zucchini, a dark dense chocolatey cake, and topped with a luscious fudgy layer of melted chocolate. Egg-free, vegan, dairy-free, refined-sugar free and option for gluten-free. If we are going to eat dessert, it might as well be nutritious!
Make flax egg by stirring 1 tbsp of ground flax seed into 2 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
Shred the zucchini, wrap it in a cloth and squeeze out extra water. I get varying amounts depending on the zucchini's age, etc. I also blend up my shredded zucchini into a watery pulp using my Blendtec. This is not necessary, but at the time I wanted to fully hide all green specs from suspicious family members, haha.
Add the lemon juice to the milk and set aside for 5 minutes. This is to activate the milk to help the cake rise. Use apple cider vinegar if you don't have lemon juice. Lime juice won't work, just FYI.
Make the Batter
In the medium bowl, stir up the WET ingredients, EXCEPT for the shredded zucchini.
In the larger mixing bowl, wisk together the dry ingredients.
Pour the contents of the medium bowl (wet) into the larger bowl (dry) and blend together with a hand-blender or whisk or spoon. Don't over stir or the mixture will not bake properly.
Fold 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.
About the chocolate top
Some people either add into the batter or sprinkle on top chocolate chips. I don't recommend that with this recipe as it creates pockets of wetness that are unappealing IMO. Instead, I melted a half of a cup of chocolate chips on top once cake is baked.
Bake for 40 - 50 minutes to possibly 60 minutes, but start checking at 35 minutes. Bake until a test comes out clean. To avoid the top browning too fast, cut a rectangle of parchment paper and put it on the top of the cake at about 35 minutes.Let cool 30 minutes before attempting to remove the loaf from the pan. I remove it by slipping a knife in the edges, and prying upwards and eventually tipping it over and tapping.
Frost the top
As I said, I frosted mine with melted chocolate chips, but you can use your own frosting, or don't frost, it is so moist and dense, it can be eaten without it for more nutritional value.