Vegan Gluten-Free Chocolate Zucchini Loaf (Edit recipe)

This vegan gluten-free chocolate zucchini loaf is naturally sweetened, soft, chewy, healthy, and so decadent! So easy to make in one bowl too!

25 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	18 g
Carbohydrates:	33 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	206 mg
Fiber:	3 g
Sugars:	14 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 10

Ingredients

.25 cup Coconut Sugar, (or brown sugar)
.25 cup Coconut Oil, (melted)
.333 cup Almond Milk
.25 cup Pure Maple Syrup
1 cup Zucchini, shredded (or 1 medium-sized zucchini)
1 tsp Vanilla Extract
2 tsp Baking Powder
.5 tsp Apple Cider Vinegar
.5 tsp Baking Soda
.333 cup Cocoa Powder
1 cup Oat Flour, (make your own by pulsing oats in a food processor!)
.5 cup Almond Flour
.5 cup Semi-Sweet Chocolate Chips
.5 cup Organic Walnuts, (crushed)
Semi-Sweet Chocolate Chips, additional, for topping

Flax Eggs

2 Tbsp Flax Seed Meal
6 Tbsp Water, warm

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Spray or line a loaf pan with cooking spray/parchment paper and set aside.
In a small bowl, make your flax egg by adding 2 tbsp of flax seeds to 6 tbsp of warm water. Make sure all flax seeds are covered with water and set aside for 5 minutes to settle.
Rinse and dry one zucchini. Shred in a food processor or hand grater. Place shredded zucchini in a cheese cloth over your kitchen sink or bowl and squeeze out any excess liquid. Once most of the liquid has been squeezed out, place shredded zucchini back in a dry bowl and set aside.
If you do not have oat flour, measure 1 cup of oats, and pulse in a food processor or blender until oats form a flour-like texture. Pour oat flour in a bowl and set aside.
In a food processor, mixer, or using a hand mixer, add in all wet ingredients, including zucchini, flax eggs, melted coconut oil, almond milk, maple syrup, apple cider vinegar, and vanilla and mix together until well combined.
Add in remaining dry ingredients including coconut sugar (or brown sugar), baking powder, baking soda, cocoa powder, oat flour, and almond flour and mix until well combined. Make sure no flour chunks remain on the side of the bowl. You can scrape down the bowl with a spatula to ensure all ingredients are mixed together.
Once a soft dough forms, stir in your crushed walnuts and chocolate chips with a spatula.
Pour batter into your loaf pan, top with additional chocolate chips, and let it bake in the oven for 1 hour at 350ºF, or until the top of the loaf begins to crack slightly, or a toothpick inserted in the loaf comes out clean.
Remove from the oven and let cool for 30-40 minutes. Once cooled, slice and enjoy!

Notes

How to store: Place zucchini loaf in an airtight container in the fridge for up to one week. // Freezing options: Can freeze by placing loaf in an airtight container. Keeps for up to 1 month. // If you do not have coconut sugar, you can use brown sugar.