Vegan Recipe for Chocolate Chip Zucchini Bread & Muffins
An easy, vegan recipe for chocolate bread! You must try it!
- 3 cups all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 fresh nutmeg (grated)
- 1 and 1/2 cups granulated sugar
- 1 cup unsweetened applesauce
- 1/2 cup coconut oil (melted)
- 1 pure vanilla extract
- 2 cups zucchini (finely grated)
- 1 and 1/2 cups vegan chocolate chips
Line an 8×4 inch loaf pan with parchment paper, and spray it with non-stick baking spray. Set aside. Then, line a 12-cavity muffin pan with non-stick liners. Set aside.
To prepare the chocolate chip zucchini batter, take a bowl and add the flour, baking soda, baking powder, cinnamon and nutmeg. Combine the ingredients. In another bowl add the granulated sugar, applesauce, coconut oil, and vanilla extract. Combine well. Pour the wet ingredients into the dry and stir, using a rubber spatula. Add in the zucchini and mix with the spatula until combined. Fold in the chocolate chips and then divide the batter into the previously prepared pans.
Preheat oven to 375 degrees (F) and bake the muffins for about 18 to 20 minutes. Cool the muffins in pan for 5 minutes before serving. Then reduce the temperature of the oven to 350 degrees (F) and bake the loaf for 1 hour. Once is baked, place it on top of a cooling rack and cool completely before serving.