Chocolate Zucchini Bread Recipe from COLOR ME VEGAN
Not vegan? Substitute eggs for flaxseed water mixture
3 tablespoons ground flaxseed (equivalent of 3 eggs)
3 cups flour
9 tablespoons of water
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup canola oil
1 teaspoon pure vanilla extract
2-3 cups shredded zucchini
1 cup chopped walnuts or other favorite nut (optional)
12 ounces nondairy semi-sweet or dark chocolate chips
Preheat the oven to 350F. Grease bread or muffin pans.
In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until you have a thick and creamy consistency. This can also be done by hand.
In a large bowl, combine dry ingredients. Mix well.
In a separate bowl, mix the flax eggs and the sugar until well combined. Add the remaining wet ingredients and then stir in the zucchini.
Add the wet ingredients to the dry and stir in the nuts and chocolate chips.
Spoon into the loaf or muffin pans and bake until golden. Then serve & enjoy!