Vegan recipe: Chocolate chip zucchini bread with a chili chocolate drizzle

I have to admit I was definitely sceptical the first time I heard of zucchini bread, but these days I’m a total convert! The zucchini makes the bread so moist and tender. This is our favourite, tried and true vegan zucchini bread recipe.

Vegan recipe: Chocolate chip zucchini bread with a chili chocolate drizzle

Print Recipe

Servings	Prep Time
1 loaf	15 minutes

Cook Time

45 minutes

Servings Prep Time 1 loaf 15 minutes

Cook Time 45 minutes

Vegan recipe: Chocolate chip zucchini bread with a chili chocolate drizzle Print Recipe Servings Prep Time 1 loaf 15 minutes Cook Time 45 minutes Servings Prep Time 1 loaf 15 minutes Cook Time 45 minutes

Ingredients

For the bread

• 1 cup grated zucchini
• 1 & 1/2 cups all purpose flour
• 3/4 cup sugar
• 2 eggs equivalent egg replacer*
• 1/4 cup unsweetened apple sauce
• 1/2 cup vegetable oil
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp vanilla essence
• 1/2 cup dark chocolate chips

For the chili chocolate drizzle

• 1 tbsp dark chocolate
• 1/2 tsp sweet paprika

Servings: loaf

Instructions

Zucchini bread

1. Grease a loaf tin and preheat the oven to 180˚C.
2. Sift flour, cinnamon and baking powder into a bowl.
3. In a seperate large bowl beat the sugar, oil, egg replacer, vanilla and apple sauce.
4. Add the sifted ingredients to the beaten mixture and beat until well mixed.
5. Mix in the zucchini and chocolate chips.
6. Pour the mixture evenly into a loaf tin and bake for around 45 minutes, until a skewer inserted into the centre comes out clean.
7. Once the bread is cooked, turn it out onto a wire rack and leave it to cool.

   

For the chili chocolate drizzle

1. Once the bread has cooled, melt the chocolate using your preferred method and stir in the sweet paprika. Drizzle the chocolate over the bread.

   

Recipe Notes

*I use Orgran's No Egg Natural Egg Replacer

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