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Ingredients
Dry Ingredients:
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp instant coffee granules
Wet Ingredients:
- 1/2 cup neutral oil (I used grapeseed)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
- 1/4 cup dairy free milk
- 1 - 1 1/2 cups raw zucchini, shredded (around 1 small medium zucchini)
- 1/2 cup vegan chocolate chips
Chocolate Drizzle:
- 2 tbs vegan chocolate chips
Instructions
- Preheat oven to 350 F
- Grease and/or line a standard loaf pan
- For the flax eggs, mix ground flax and warm water in a small bowl and set aside to thicken
- Using a box grater, shred the zucchini (skin on). I lay the shreds between a couple layers of paper towel until I am ready to add it to the batter to absorb some of the water, but I don't squeeze any out
- In a small bowl, combine all dry ingredients and mix
- In a large bowl, add sugars and oil and mix with a whisk or spoon
- Add in flax eggs and dairy free milk to oil/sugar mixture and stir to combine
- Stir in shredded zucchini to wet mixture until incorporated
- Add dry ingredients to wet and stir until fully combined
- Fold in chocolate chips
- Pour batter into prepped loaf pan
- Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the loaf comes out clean
- Cool in pan for 10-15 minutes, then remove from the pan and allow to cool on a wire rack
- To make the drizzle, heat chocolate chips in the microwave for about 45 seconds in 15 second intervals, stirring between each 15 seconds until melted
- Drizzle overtop of cooled loaf
- Slice into 8 slices
- Enjoy!
Source:sweetlikecocoa.com
