Chocolate Zucchini Bread Mini Loaves
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).
Servings 7 mini loaves
Ingredients
- 1 ⅓ cup white whole wheat flour
- ⅓ cup cocoa powder
- 3 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoon ground flax seed + 4 tablespoon water)
- ¾ cup coconut sugar
- ¾ cup unsweetened vanilla almond milk
- 1 ½ cup shredded zucchini, excess moisture drained
- ¼ cup vegan chocolate chips + more for topping optional
- 1 avocado
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.
- Grate zucchini using a box grater or a food processor. Squeeze out excess moisture.
- In a large bowl whisk together flour, cocoa powder, cinnamon, baking powder, and salt.
- Combine avocado flesh, coconut sugar, and almond milk in a food processor until smooth. Add flax eggs.
- Add avocado mixture to dry ingredients and stir just to combine.
- Fold in zucchini and chocolate chips.
- 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
For full instructions on how to make flax eggs check out this how to guide.