Chocolate Zucchini Loaf | Dairy and Egg Free

The zucchini saga continues. The great thing about zucchinis is that they don't taste like much on their own so you can hide it in baked goods like this Chocolate Zucchini Loaf. This zucchini loaf is super easy to make, it is moist and fluffy, filled with melted chocolate in every bite.

How can I tell when the zucchini loaf is done baking?

All ovens are different, mine tends to burn the bottom of my baked goods pretty quickly while the middle might still be raw. There are a few things you can do to tell when the loaf is done baking. For example, if you insert a toothpick in the middle and the toothpick is completely wet, your loaf needs to go back in the oven. Under baking will also cause your baked goods, such as this zucchini loaf, to collapse while cooling. If the toothpick has some wet crumbs on it, the loaf will finish baking and setting as it cools. This way your loaf will stay perfectly moist as well. If the toothpick comes out completely clean. the loaf is over baked and will probably be dry inside.

Ingredients:

• 1 1/2 cup all purpose flour

• 1/2 cup cocoa powder

• 1 cup packed brown sugar

• 75 / 2 tsp baking powder

• 125 ml / 1/2 cup unsweetened plant-based milk of choice

• 80 ml / 1/3 cup neutral oil

• 155g grated zucchini

• chopped dark chocolate or dairy free chocolate chips, optional

Instructions:

1. Using a cheesecloth or your clean hands, press out as much liquid as possible from the zucchini.

2. In a mixing bowl, mix together flour, brown sugar, cocoa powder, and baking powder.

3. Next, add grated zucchini, neutral oil, and unsweetened plant-based milk. Mix until almost all of the dry ingredients are incorporated, then add dark chocolate or dairy free chocolate chips, if using. If you aren't using any chocolate then just mix until the batter well combined.

4. Line a loaf pan with parchment paper, leaving some extra parchment paper on the edges so the loaf is easier to remove later. Pour the mixture into the parchment lined loaf pan, spread it out into an even layer, and top with more dark chocolate or chocolate chips,

5. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

6. Let the zucchini loaf cool down to at least room temperature before slicing. Enjoy!

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