Here’s another zucchini recipe! It’s my super moist chocolate zucchini bread. It’s what you make when you have so much extra zucchini and you have already made everything else!
You are going to love this recipe – it’s healthy, refined sugar free and another great breakfast, snack or dessert idea!
Chocolate Zucchini Bread
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 lb. zucchini, shredded
- 1/2 cup unsweetened plain [vegan] yogurt
- 1/2 cup sunflower oil
Make the flax egg by whisking together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.
Add the flour, cocoa powder, coconut sugar, baking soda and salt to a big mixing bowl and whisk until thoroughly combined.
To another mixing bowl, add the shredded zucchini, yogurt and oil. Add the flax egg and mix all together.
Add the wet ingredients into the dry ingredients. Divide up into 3 mini loaf pans (or one big loaf pan or cupcake tins!) Bake for 35 to 40 minutes until a tester comes out dry. Let cool completely. Enjoy!