Chocolate Zucchini Bread

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Chocolate Zucchini Bread
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Chocolate Zucchini Bread

Added by: on Oct 10th, 2015
I had a couple of zucchini that needed to be used or they were headed for the compost bin. I love quick breads and I've made zucchini bread before. I decided to add cocoa powder and chocolate chips to make these delicious loaves.
Prep Time:
15 min
Cook Time:
60 min
Ready In:
75 min



Original Recipe Yield: 10 servings (2 loaves)


  • 3 “eggs” worth of egg replacer ( I used 3 tablespoons flaxseed meal + 9 tablespoons water)
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup Silk Soymilk
  • 1 3/4 cups sugar
  • 1 cup whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup cocoa
  • 1 large zucchini (about cups 2 cups grated zucchini)
  • 1 cup chopped walnuts
  • 3/4 cup vegan chocolate chips
Nutrition Facts
Chocolate Zucchini Bread

Servings Per Recipe: 10

Amount Per Serving

Calories: 556

  • Total Fat: 23.6 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.8 mg
  • Sodium: 535 mg
  • Total Carbs: 80.9 g
  •     Dietary Fiber: 4 g
  •     Sugars: 53.9 g
  • Protein: 9.2 g

how is this calculated?

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Grate the zucchini and place between paper towels, press to remove excess moisture. Chop walnuts, not to fine. Mix the flaxseed meal with the water and set aside for about 5 minutes. In a separate bowl, combine the flours, salt, baking soda, baking powder, cinnamon, and cocoa. Add the oil, vanilla, milk and sugar to the flaxseed eggs. Make a well in the dry ingredients, pour in the wet ingredients, and mix together. Add the zucchini, walnuts and chocolate chips. Mix well. Spray two 9″ x 5″ pans with non-stick spray. Add 1/2 of the bread batter to each pan. Bake in a 350 degree oven 50-60 minutes until a toothpick comes out clean. Cool about 10 minutes before removing from pans. Enjoy!!!!


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