Celebrate National Zucchini Bread Day with these oh so delicious Chocolate Zucchini Bread Mini Loaves. Made with whole wheat, no oil, and no refined sugar(without the chocolate chips).
Tomorrow is National Zucchini Bread Day, which works out perfectly since we're heading into season and beginning to see loads of them in our weekly produce box. Once you've grilled, sautéed, and zoodled all the zucchini you care to, homemade bread is a great way to use up the bounty. These Chocolate Zucchini Bread Mini Loaves(or muffins) are deliciously sweet and deceptively healthy. I just love sneaky veggies!
Ingredients
This recipe is different from the typical zucchini bread recipes out there in that it has far less sugar and contains no eggs, butter, or oil. Instead of white sugar I went with coconut sugar and reduced the amount typically used considerably. The result is just sweet enough without being cavity inducing.
- flax eggs
- zucchini
- white whole wheat flour
- cocoa powder
- ground cinnamon
- baking powder
- salt
- avocado
- coconut sugar
- unsweetened vanilla almond milk
- vegan chocolate chips
Instructions
Shredded zucchini adds moisture to the loaf as well as a healthy serving of veggie goodness. To make things even faster, use a food processor to quickly "shred" zucchini into very small bits like above.
Top tip
My favorite way to add moisture without oil to baked goods is with avocado. This trick works perfectly to keep the loaf from being dry and to produce a nice fluffy texture even with whole wheat flour.
As is, these mini loaves are refined sugar free, but if you want to make them a little extra special vegan chocolate chips do the trick. I like these. Of course, chocolate is totally optional, but there is a certain happiness that comes with biting into a slightly melted pocket of chocolate. Mmmm.
Equipment
You'll need a food processor or immersion blender to blend the avocado smooth.
Don't have a mini loaf pan? No problem, you can use a muffin pan too. Just check the muffins after 20 minutes and adjust cooking time to avoid over baking.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Chocolate Zucchini Bread Mini Loaves
Ingredients
- 2 flax eggs (2 tablespoon ground flax seed + 4 tablespoon water)
- 1 ½ cup shredded zucchini, excess moisture drained
- 1 ⅓ cup white whole wheat flour
- ⅓ cup cocoa powder
- 1 teaspoon ground cinnamon
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 1 avocado
- ¾ cup coconut sugar
- ¾ cup unsweetened vanilla almond milk
- ¼ cup vegan chocolate chips + more for topping optional
Instructions
- Preheat oven to 350 degrees and line or grease mini loaf or muffin pan. Set aside.
- Prepare flax eggs and set aside to thicken while you prepare the rest of the ingredients.2 flax eggs (2 tablespoon ground flax seed + 4 tablespoon water)
- Grate zucchini using a box grater or a food processor. Squeeze out excess moisture. Set aside.1 ½ cup shredded zucchini, excess moisture drained
- In a large bowl whisk together flour, cocoa powder, cinnamon, baking powder, and salt.1 ⅓ cup white whole wheat flour, ⅓ cup cocoa powder, 3 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Combine avocado flesh, coconut sugar, and almond milk in a food processor until smooth. Add flax eggs.1 avocado, ¾ cup coconut sugar, ¾ cup unsweetened vanilla almond milk
- Add avocado mixture to dry ingredients and stir just to combine.
- Fold in zucchini and chocolate chips.¼ cup vegan chocolate chips + more for topping
- Scoop batter into loaf or muffin pan filling ⅔ of each well. Top with additional chocolate chips, if using.
- Bake for for 22- 24 minutes or until a toothpick inserted comes out clean and tops spring back when touched.
Notes
Did you make this recipe? Let me know!