Zucchini season is in full force in Vancouver, British Columbia. My Mom’s garden is seriously exploding with zucchini. Yesterday she picked one the size on my femur – zero exaggeration!
My go to zucchini recipes involve light steaming into zoodles with a pumpkin seed pesto or fresh tomato marinara sauce. However, when your zucchinis are the size of the biggest bone in the human body, spiraling is a bit of a challenge. After a quick search on Pinterest, I decided to try my luck with a double chocolate zucchini loaf – chocolate goes with everything, right?
This double chocolate zucchini loaf is vegan, sugar-free, and can be made gluten-free. It super moist, rich, and full of healthy ingredients. No guilt to be had here!
Double Chocolate Zucchini Loaf
- 1 cup shredded zucchini
- 1 flax egg (3 TBSP water + 1 TBSP ground flax)*
- 1/2 cup plant milk (I used macadamia milk)
- 1/2 cup nut butter (I used crunchy peanut butter)
- 1/3 cup maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup oat flour**
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup vegan chocolate chips
*I have read so many recipes that call for a flax egg. Some tell you to use warm water, others tell you to use cold water and to put in a fridge. I have tried all the combinations and it makes no difference. Just add water to the flax and let it sit until thick. The consistency should resemble that of liquid egg whites.
**I have never bought oat flour before. It is so easy to make yourself! Get 1 cup (plus a little extra) of oats and blend until they reach a fine consistency. Remeasure and you are good to go!
- Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper or get a paper towel and coat it with coconut oil.
- Make a flax egg by combining ground flax to water, using a 1:3 ratio. Give it a quick stir and put aside for 5 minutes, or until thick.
- With a tea towel or cheese cloth, press out extra water from shredded zucchini.
- In a large bowl combine zucchini, plant milk, nut butter, flax egg, maple syrup, apple cider vinegar, and vanilla. Mix until well combined.
- Add all remaining dry ingredients, except chocolate chips. Again, mix until well combined. Lightly fold in chocolate chips.
- Pour batter into loaf pan. It should be fairly thick. Make sure the batter evenly coats the pan. Use a spatula to give the loaf a nice and smooth top.
- Bake for 50-60 minutes or until a tooth pick comes out just about clean! Trust me, the wait is worth it.
- Allow to cool for 10 or so minutes before serving. Leftovers should be kept in a sealed container in the fridge.
Plant Schef 