been vegan for 8 months and never had time for baking… made this today and my GOD! I have made this several times and it’s great! Thank you, Dana! I even did half AP and half whole wheat flour and it still turned out delicious! Thanks so much for the lovely review, Priya. XO thank you! Want to do the same, just vegan zucchini bread with out the chocolate. I also opened my applesauce and it was moldy so I added an extra 1/2 of a flax egg and a touch more coconut oil instead! Thanks so much! We are so glad you enjoy the blend! I have heard of zucchini bread and have seen a few recipes but I haven’t brought myself to trying it out yet. Loved this recipe, Dana. If anyone has any insight on these tricky labels please share. Overall absolutely delicious. We haven’t tried it, but maybe reduce cooking time by 5-10 minutes? Another reader subbed an equal quantity of GF flour in place of oat flour and that worked for them, so that might be worth a shot! Came out perfect. Amazing recipe as always! You can replace it with all purpose flour! Any way to sub arrowroot or cornstarch for the potato starch? Came out absolutely delicious! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! That makes sense because my sons have never had a reaction to the Kirkland chocolate chips. We have tree nut allergies in our house. When I let it out the pan it cracked in about 6 different pieces. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine. Mixed some massive chunks of chocolate, cacao nibs and chia seeds in. Xo. Can you sub all purpose flour if you aren’t gluten free or would the ratio differ? xo. I used eggs instead of the flax. Yeah! If they can help, they will & it will put your mind at ease. The base is a blend of flax eggs, coconut oil, zucchini, and applesauce, while maple syrup and coconut sugar add the perfect amount of natural sweetness. Chocolatey, moist goodness! Mar 1, 2019 - Vegan, gluten-free carrot muffins loaded with fruit and veggies. I cant have chocolate because of migraines. Enjoy! Next time, would you mind leaving a rating with your review? I recently made this, following the recipe exactly. Found that I enjoyed it more warmed up with a little butter on it. Apr 8, 2020 - Fluffy, tender, delicious Chocolate Zucchini Bread! Tender, flavorful, and naturally sweetened. Thank you, Dana, for this and all your great recipes…you’ve made going whole food plant based pretty stinkin’ easy! We haven’t tried this and cannot guarantee successful results but let us know if you experiment! Or should I buy a ready made pack? All help would be greatly appreciated!! Continue until all filling and zucchini are used up. I would 100% make this again! Hi, Wholemeal flour 2. Let us know how it goes! I baked it for about 1 hour and 5 minutes – the toothpick kept coming out gummy up until then. Next, whisk in the two sugars. I know this question is a month old, so you’ve probably found your own answer by now anyway, but I was really happy with the results. Almond milk (or other UNSWEETENED plant milk) 7. Hopefully I can get my hands on more appropriate gluten-free flour soon…. The sweetness is just about right, the cocoa flavour is delightful and it’s perfectly moist: awesome recipe, as always! Chocolaty You could try adding additional sweetener next time to compensate. Lovely and moist and healthy! Add almond milk and stir. I didn’t have chocolate chips so I used walnuts. I’ve tried the other zucchini bread recipe from this site with regular flour, and it worked great for me! Shred your zucchini … Hi! I have made this bread a few times now and live it! I made this twice already, my friends could not spot the “secret” ingredient, and its been both times insanely moist and delicious!! Visit Enjoy Life online and talk to them. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I am bringing to work today to share my vegan treat with co workers! Thanks for your help, they turned out great! One of my favorite recipes of yours (and I make many of them and they are all delicious). Tastes like I bought it at a bakery or coffee shop, not something I made myself! I am a very inexperienced baker to say the least… so this was ambitious for me. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! 190C is definitely too high for baking this, the outer layer of my bread was burned even though I decreased the temperature in the past 10 mins. Your recipes are always so yummy! Xo, Could I make a direct sub for all the gf flours with regular flour? Is the coconut oil 1/4 before melting or after melting? We’re so glad you enjoyed it, Bailey! So healthy, light, and packed with fiber and nutrients. Lastly, stir in chocolate chips. i’ve yet to make anything of yours that is not outstanding. For example – 15 ingredients for the zucchini chocolate cake, 13 for the banana bread. I also didn’t have enough gluten free flour (only had about 1/4 cup left), so I increased the amounts of oat flour and almond flour and it still came out perfect. We’re so glad you enjoyed it, Amanda! Thanks for sharing your modifications! I dream up recipes and also use past recipes I’ve already mastered to modify from! xoxo. I also used 90% dark chocolate and it made the bread a bit bitter, so I don’t recommend. xoxo, Thanks for sharing, Aylie! I doubled the recipe (ish) and made it in an 8×8 pan and did not add any sugar, just the maple syrup. Thanks so much for sharing! I really want to make this but I don’t have applesauce with me. Why? Seasoning: salt, black pepper, garlic powder, chives, thyme and paprika 10. Thank you! It did not disappoint!! So kind! SO incredibly chocolatey and moist, I was expecting it to be good but not THIS good. I’ve made it several times, I’ve even omitted the maple syrup and it is still delicious – you don’t even miss the extra sweetness one bit! I couldn’t taste the banana or zucchini in the presence of all that delicious chocolate! Thanks, I love all your recipes! So good! The blend may have been the issue since that was the only portion of the recipe I modified. Thanks for sharing your recipe changes! Cooked at 350 for 30 minutes. I am so happy with this recipe and will be making it again soon! 1/8 tsp allspice It’s delicious! Also I would recommend adding a dash of cinnamon, and I would not recommend leaving out the chocolate chips, this recipe is not very sweet so having the chocolate chips melt into everything add a lot! I baked them for 24 minutes and they came out perfectly moist. Made this for a group of 15 people last night (I made 2 bc one loaf wouldn’t be enough… duh) and it was a hit!! They are always spot on. Whoop! I did the same; omitted gf flour blend (didn’t have any on hand) and used 3/4C of oat flour and 2/3C almond flour. My favorite food blog…. My modifications: I usually substitute raw cane sugar for coconut sugar and almond meal instead of almond flour (and use AP flour and finely ground rolled oats). Vegan and gluten-free. I know it’s a zucchini recipe but what can I use instead? So glad you enjoyed it, Klyne! Bake covered for 45 minutes, then remove foil … I will be making this again. Best flavor and texture after complete cooling. Thanks, can’t wait to try! Made this for my daughter-in-law and she loved it!!! I followed the directions to a ‘T’ and it came out beautifully! You will not be subscribed to our newsletter list. Would you be able to use regular flour if not gluten-free? We are so glad you enjoy it! I subbed 2 eggs and more gluten-free oat flour instead of gluten-free flour blend, and it worked great. I also subbed soft brown sugar for coconut sugar. Thank you, thank you! Also froze this in slices and it thawed perfectly. So delicious! Hi! This is perfect! It felt more like a cake than a (zucchini) bread – which is totally fine by me, the chocolate just makes it so rich. Thanks! I have a fan forced oven so reduced temp of oven to 170c. what would you recommend as a replacement. Sep 19, 2017 - Fluffy, tender, delicious Chocolate Zucchini Bread! This looks fab!! I found it to be a little on the crumbly side. I think you could sub cacao for carob. :-). Can you tell me how to make this same recipe without the cocoa powder and the chocolate chips? Yes, both of those recipe changes should work! Thanks!! Next time I will make it without baking powder. I AM FAN. Tender fluffy vegan chocolate chocolate chip muffins made with in 1 bowl. Thanks! Full Disclosure: I have been trying to recreate a pan bar I made for years with a mix that is no longer widely available. i had my doubts because i had to bake mine for about 1 hour 10 minutes and a toothpick still didnt come out perfectly clean… but it was SO worth the wait. Your recipes never cease to amaze, Dana! Those were a bit too much for me. Hi, Can I omit the cocoa powder? Let us know if you give it a try! I love this recipe and I tried to make it for my colleagues but it was really crumbly and fell apart. We’d recommend searching the comments to see what others have tried and/or checking out this guide: https://minimalistbaker.com/guide-to-gluten-free-flours/. Made in just 1 bowl, naturally sweetened, SO delicious! The only other modification I made was maple sugar for coconut sugar because I didn’t have any. So good! My daughter (11) and I made this delicious, moist bread today, though we’re calling it cake because it’s so super yummy and decadent. Thank you!! It’s soooo good! Did you modify the recipe at all? Thanks so much for the lovely review, Maggy. Sooo good! Does it all get squeezed out? Vegan zucchini bread recipe minimalist baker. Hi Taryn, it’s similarly chocolatey. Expected this kinda success; I’m thrilled to share that I’ll be preparing many times going forward! The GF/Almond/Oat is a thing and it is superb to all other techniques. I’m failing to see how many of your recipes (whilst the photos look good) are ‘minimalist’. Fluffier and more gluten-free oat flour instead of the gluten free and vegan pumpkin muffins are! Vegan gluten free protein Balls to be replaced with something else added 1/2 tsp cinnamon tsp! Just melted some coconut butter or coconut yogurt on top everywhere and in abundance right now really! Half AP and half whole wheat pastry flour and the gluten free flour for the better to thaw about... The potato starch feel sick afterward first shared, and I have all! 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