/gheeː peaː teaː/
Servings: 8 | 20 minutes | 350 kcal
This recipe is a vegan adaptation of the traditional zucchini bread, which originated in the United States during the 1960s. It was during this time that the use of vegetables in baking recipes became popular as a means to make dishes more nutritious.
I remember once during a trip to Italy, I tried a zucchini bread for the first time. I was so impressed by its tenderness and flavour that I decided to recreate it, but with a twist - walnuts for a crunchy bite and chocolate chips because, well, who doesn't love chocolate?
Ingredients
- 2 cups zucchini
- 1.5 cups flour
- 1 cup sugar
- .5 cups cocoa powder
- 1 teaspoons baking soda
- .5 teaspoons salt
- 1 cup vegan chocolate chips
- 1 cup walnuts
- 1 teaspoons vanilla extract
- .5 cups vegetable oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together the grated zucchini, vegetable oil, and vanilla extract.
- Slowly add the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the chocolate chips and walnuts.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.