Description
This vegan chocolate zucchini bread is soft and moist with a delicious chocolate flavour, you can't taste the zucchini at all so it's perfect for getting some hidden vegetables into your children. We've called it a bread because of the shape but it really is to all intents and purposes a vegan chocolate zucchini cake.
Ingredients
Units
Scale
- 160 g plain flour
- 1 tablespoon cornflour
- 50 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 60 ml non dairy milk
- 100 ml coconut oil (melted)
- 150 g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon instant coffee powder (dissolved in a little hot water)
- 1 ripe banana (mashed)
- 250 g shredded zucchini
- 200 g vegan chocolate chips
Instructions
- Pre-heat the oven to 175 °C.
- Grease and line a 2 lb loaf tin, or use a silicone loaf tray
- Sift the flour, cornflour, cocoa, baking powder, bicarbonate of soda and salt into a bowl and mix together
- In another bowl mix the non dairy milk, oil, sugar, vanilla extract, apple cider vinegar, dissolved coffee powder and mashed banana and mix.
- Pour the wet mixture into the dry and stir to combine.
- Shred and squeeze any excess water from the zucchini using a tea towel and fold into the mixture along with 150g of the chocolate chips. The batter will be quite thick but still pourable. If necessary add a little non dairy milk to get it to the correct consistency.
- Pour the batter into your prepared loaf tin and top with some of the remaining chocolate chips.
- Bake for 50-60 minutes or until a skewer comes out clean (you will get some melted chocolate of course)
- Leave to cool in the loaf tin.
Notes
Top tip: For best results you really need to make sure you have removed as much water as possible from the zucchini.
