Best Dairy Free Chocolate Zucchini Bread Recipes

SERIOUSLY CHOCOLATE ZUCCHINI BREAD (DAIRY-FREE)

Seriously Chocolate Zucchini Bread (Dairy-Free) image

This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds.

Provided by Susiecat too

Categories Quick Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

2 cups sugar
1 cup vegetable oil (I use a light olive oil)
2 teaspoons vanilla extract
2 eggs
2 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (I make it a generous teaspoon!)
3 cups grated zucchini
1 cup shredded coconut
1 cup chopped nuts (I use walnuts, and toast them first)
1 cup mini chocolate chip

Steps:

Preheat oven to 350 ' F.
Combine sugar, oil, vanilla and eggs.
Stir in flour, cocoa, baking soda, baking powder, salt and cinnamon.
Fold in zucchini, coconut, nuts and chocolate chips.
Pour into two greased loaf pans or one bundt pan.
Bake two loaf pans for one hour, or bundt pan for 70 minutes.
Cool partially in pan, then invert to wire rack to finish cooling.

Nutrition Facts : Calories 441.2, Fat 24.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 321.1, Carbohydrate 54.3, Fiber 3.4, Sugar 34.5, Protein 5.7

DAIRY-FREE CHOCOLATE ZUCCHINI BREAD

Dairy-Free Chocolate Zucchini Bread image

Have zucchini to use up? This rich and delicious chocolate zucchini bread is dairy and egg free, and such a treat.

Provided by fabeveryday

Categories Zucchini Bread

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

nonstick cooking spray
6 tablespoons oat milk
2 tablespoons ground flax seeds
1 ½ medium zucchini
½ cup packed brown sugar
½ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
Shred zucchini and gently press out moisture. Set aside.
Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 33.4 g, Fat 10.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 273.4 mg, Sugar 17.2 g