Double Chocolate Zucchini Bread is a delicious treat that is gluten-free, sugar-free, and vegan.
Do you peel zucchini for bread?
I do not peel my zucchini before grating, the peels are good for you. I use a large hole grader and do not salt, drain or squeeze out any of the water.
How do you fix soggy zucchini bread?
If your zucchini seems particularly juicy, slightly squees with a paper towel before adding to the recipe. If, after baking, your bread seems soggy, heat your oven back up to 350 degrees and return the bread into the oven. Bake for 10 to 20 more minutes, checking with a toothpick every so often to see if the bread stops sticking to the toothpick. If you are worried your bread will brown to much cover the pan lightly with a piece of foil.
Double Chocolate Zucchini Bread
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
- 1 1/2 cups zucchini, shredded
- 1/4 cup unsweetened applesauce
- 1/3 cup almond milk, or plant-based milk
- 1/3 cup almond butter
- 1 tsp vanilla
- 1/4 cup Hershey's Special Dark Cocoa
- 1/3 cup monk fruit sweetener, Lakanto Monkfruit Sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cups quinoa flour
- 1/4 cup chocolate chips, Lilly's Dark Chocolate Chips (with stevia)
- Preheat oven to 365 degrees. Line a bread pan with parchment paper or spray with coconut oil
- Mix all dry ingredients in a bowl.
- Add the remaining liquid ingredients and stir well until almost all lumps are removed.
- Place in the bread pan and bake for 45 minutes in the middle of the oven. Be sure and stick test the middle before removing. If needed, bake 5 to 10 more minutes