Moist Vegan Double Chocolate Zucchini Bread
Indulge in this decadent yet healthy vegan double chocolate zucchini bread, a delightful twist on the classic recipe. Packed with finely grated zucchini for added moisture and nutrition, this bread is complemented by rich, semi-sweet vegan chocolate chips that elevate the flavor to new heights. Perfect as a snack, breakfast option, or a guilt-free dessert, this recipe is sure to become a beloved staple in your kitchen. With wholesome buckwheat flour and a hint of cinnamon, it's not only delicious but also a nourishing choice for your family. Plus, it's freezer-friendly, making it easy to enjoy whenever the craving strikes!
4
Servings
1200
Calories
13
Ingredients
Ingredients
Ground flax seeds
6 tablespoons (Ground)
Water
1 cup (For flax mixture)
Water
2 tablespoons (For mixing)
Maple syrup
1 cup (As a vegan substitute for honey)
Coconut oil
2 cups (Refined)
Shredded zucchini
4-5 cups (Shredded from 4 large zucchini)
Buckwheat flour
6 cups (Sifted)
Baking soda
3 teaspoons (Sifted)
Baking powder
2 teaspoons (Sifted)
Sea salt
2 teaspoons (To taste)
Cinnamon
1 tablespoon (Ground)
Vanilla extract
1 tablespoon (For flavor)
Miniature semisweet vegan chocolate chips
1 (12-ounce) package (For mixing)
Instructions
1
Preheat your oven to 325°F (163°C) and grease four loaf pans.
2
In a small bowl, combine the ground flax seeds with 1 cup of water. Let it rest for about 5 minutes to thicken.
3
In a large mixing bowl, whisk together the flax mixture, honey, and refined coconut oil until well combined.
4
Fold in the shredded zucchini, mixing thoroughly to ensure it's evenly distributed.
5
In a separate bowl, mix the buckwheat flour, baking soda, baking powder, sea salt, cinnamon, and vanilla until well blended.
6
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
7
Finally, fold in the miniature semisweet vegan chocolate chips, ensuring an even distribution.
8
Divide the batter evenly among the prepared loaf pans, smoothing the tops.
9
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
10
Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
11
Enjoy immediately, or store in an airtight container. This bread freezes well, so feel free to make extra!
Nutrition Information
55g
Fat
168.75g
Carbs
23.75g
Protein
16.25g
Fiber
30g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main highlight of this zucchini bread?
This recipe is a moist, vegan, and double chocolate version of classic zucchini bread, featuring buckwheat flour and cinnamon.
Is this recipe suitable for vegans?
Yes, the recipe is 100% vegan, utilizing flax seeds as a binder and maple syrup as a sweetener.
Why is zucchini used in this bread?
Zucchini is used to add significant moisture and nutritional value without compromising the rich chocolate flavor.
Can I freeze the vegan double chocolate zucchini bread?
Yes, this bread is freezer-friendly, making it easy to store and enjoy at a later date.
What type of flour does this recipe require?
The recipe calls for six cups of sifted buckwheat flour for a wholesome and nourishing texture.
Is buckwheat flour a healthy choice?
Yes, buckwheat flour adds a hint of nuttiness and provides a nourishing alternative to standard all-purpose flour.
What is the recommended oven temperature?
The oven should be preheated to 325°F (163°C) before baking the loaves.
How many loaf pans does this recipe yield?
This specific recipe is designed to fill four standard loaf pans.
How do I prepare the flax seed mixture?
Combine 6 tablespoons of ground flax seeds with 1 cup of water and let it rest for 5 minutes until thickened.
How long should the flax egg rest?
The ground flax and water mixture should rest for approximately 5 minutes to reach the proper consistency.
What serves as the sweetener in this vegan recipe?
Maple syrup is used as the primary sweetener and serves as a vegan-friendly substitute for honey.
What kind of coconut oil should be used?
The recipe specifies using refined coconut oil for the best results in texture and flavor.
How much zucchini is needed for this recipe?
You will need 4 to 5 cups of shredded zucchini, which is typically obtained from 4 large zucchinis.
Should the dry ingredients be sifted?
Yes, the buckwheat flour, baking soda, and baking powder should be sifted to ensure a smooth batter.
Is cinnamon included in this recipe?
Yes, one tablespoon of ground cinnamon is added to provide warmth and depth to the flavor.
What type of chocolate chips are recommended?
The recipe calls for one 12-ounce package of miniature semisweet vegan chocolate chips.
How long does the bread need to bake?
The bread should be baked for approximately 1 hour until it passes the toothpick test.
How do I check if the zucchini bread is fully cooked?
Insert a toothpick into the center of the loaf; it is done if the toothpick comes out clean.
Should the bread cool in the pan?
Allow the bread to cool in the pans for 10 minutes before moving them to a wire rack.
How should the bread be stored?
Store the bread in an airtight container at room temperature or freeze it for longer storage.
What is the calorie count for this recipe?
The recipe contains approximately 1200 calories as per the provided nutritional data.
How much protein is in this zucchini bread?
This recipe provides approximately 23.75g of protein.
Is this bread high in fiber?
Yes, it contains 16.25g of fiber, largely thanks to the buckwheat flour and zucchini.
What is the total fat content?
The total fat content for the recipe is 55g.
How much sugar is in the bread?
There are 30g of sugar in this recipe.
What is the total carbohydrate count?
The bread contains approximately 168.75g of carbohydrates.
How many individual ingredients are in this recipe?
There are 13 total ingredients required to make this double chocolate zucchini bread.
Can this be served as a dessert?
Yes, its rich chocolate flavor makes it a perfect guilt-free dessert option.
Is vanilla extract used for flavoring?
Yes, one tablespoon of vanilla extract is included to enhance the overall flavor profile.
What leavening agents are used?
The recipe uses a combination of 3 teaspoons of baking soda and 2 teaspoons of baking powder.