Seriously Chocolate Zucchini Bread Dairy Free
Dive into decadence with this Seriously Chocolate Zucchini Bread, a dairy-free delight that combines rich cocoa flavor with the wholesome goodness of fresh zucchini. Perfectly moist and naturally sweetened with coconut sugar, this recipe is a guilt-free treat that uses unsweetened applesauce and neutral oil for a smoother texture without dairy. The addition of dairy-free chocolate chips ensures each bite is indulgently satisfying, while ground cinnamon adds a subtle warmth that complements the chocolate. Easy to prepare in just 15 minutes, this loaf is ideal for breakfast, dessert, or a midday snack. Whether you’re catering to dietary needs or simply seeking a nutritious twist on traditional chocolate bread, this recipe delivers on flavor, texture, and versatility.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 Large eggs
- 0.75 cups Coconut sugar
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1.5 cups Grated zucchini (packed)
- 0.75 cups Dairy-free chocolate chips
- 0.25 cups Neutral oil (e.g., avocado or vegetable oil)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the eggs with the coconut sugar until well combined and slightly frothy.
Stir in the applesauce, oil, and vanilla extract until smooth.
Gently fold in the grated zucchini. Do not squeeze out the moisture; it helps keep the bread moist.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your delicious dairy-free chocolate zucchini bread! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 29.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
