This nut free Vegan Gluten Free Chocolate Zucchini Bread gets its deep chocolaty flavour from dark chocolate and cocoa powder! No one will ever know it contains a hidden veggie!
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt together.
In a small bowl, mix the melted coconut oil, non-dairy milk, vanilla, and flax mixture together.
Add the shredded zucchini and stir until combined.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the chocolate chips.
Pour into greased loaf pan.
Sprinkle the mini chocolate chips evenly on top, if using.
Bake for 55-60 minutes or until a tester comes out clean. See note.
Notes
There's no need to squeeze out the excess moisture from the fresh zucchini after shredding, BUT, if you are using pre-frozen shredded zucchini, there will be more moisture than usual after thawing. Once thawed, get rid of any excess moisture that is not contained, and squeeze the zucchini slightly but not so much that all the moisture is squeezed out.
Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe and it takes 60 minutes. Start checking around the 50 minute mark and don't over bake.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, other than Bob's Red Mill in the RED bag, NOT the blue bag!), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Nutrition info is for 1 slice of 12 and is based on the recipe as it is written, no mini chocolate chips on top. This info is is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.