Double Chocolate Zucchini Bread

Prep time: 20 min, Cook time: 40 min

This dairy-free, egg-free, fiber-packed bread literally tastes like old-fashioned gooey brownies!

I love baking with zucchini! It’s super easy to work with and is easily hidden with cocoa and sugar. If you’ve got some picky littles (or not so littles), it’s a great way to sneak some extra veggies and fiber in.

I just used a standard grater to shred my zucchini. Just chop one end of the zucchini off and grate away using the small side of the grater. A food processor would probably also work well. Make sure to drain excess liquid from your shreds and pat dry before using.

Ingredients:

• Approx. 1.5c Shredded zucchini (1 large or 2 smaller zucchini), drained and patted dry
• 1/2 c coconut oil
• 1/2 c apple sauce
• 1 c sugar or sweetener of choice
• 1/2 c cocoa powder
• 3 c sifted whole grain flour or flour of choice
• 2 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/2 c milk of choice (I used almond milk)
• 3/4 c vegan chocolate chips

Directions:

1. Preheat oven to 350°. Line a bread pan with parchment paper.
2. Shread zucchini using a grater. Drain excess moisture and pat dry.
3. In a large bowl, mix together the zucchini, oil, sugar, and applesauce.
4. Add baking soda, baking powder, cocoa and flour 1 cup at a time.
5. Finally add the milk.
6. Once a nice batter has formed, fold in chocolate chips.
7. Pour into prepared bread pan and bake for about 40 min, until edges are browned and a toothpick comes out clean.