Healthy Double Chocolate Zucchini Loaf of bread (Nut Free of charge + Vegan + Gluten Free!)
Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, each day this week I’ll be posting a fresh zucchini formula and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s for sale at the store, either way you may need a lot of it! First up is usually this Double Delicious chocolate Zucchini Loaf of bread that just so is actually gluten free of charge, vegan and nut free of charge. No, you’re not fantasizing. Just getting up to heaven.
Even after 5 many years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. Having a chocolates lightning bolt on my forehead along with a spatula as my wand.
I have to admit that this recipe was a complete test that just so happened to carefully turn into one of the most mouth watering zucchini breads I’ve available.
I came up with the idea of an allergy friendly zucchini loaf of bread while feeding on avocado toast, sipping on my morning cup of joe and scrolling through this past year’s AK audience survey; I occurred to notice that a handful of you requested even more nut free recipes.
Obviously something needed to be done about this.
A few hours later this unbelievably delicious VEGAN, GLUTEN FREE & NUT FREE double chocolate zucchini loaf of bread was coming out of oven. And I frosted it having a chocolate ‘cream mozzarella cheese’. HEAVEN.
So let’s talk about all of the goodness – just like we generally do:
NATURALLY SWEETENED: I sweetened this chocolates zucchini bread with 100% genuine maple syrup. You could also use coconut palm syrup. If you’re not really vegan, honey would also work well. (Please note how the frosting does contain organic powdered sugar.)
A SPLASH OF VINEGAR: There’s a hint of apple cider vinegar in the bread to help it rise and respond to the baking soda. Don’t you forget it!
NUT FREE & DAIRY Free of charge MILK: You have lots of options when it comes to dairy. You can use oat milk, hemp or flax milk! If you’re not really allergic to nut products or dairy, you’ll be able to make use of either almond/coconut dairy or regular dairy.
ALLERGY FRIENDLY CHOCOLATE CHIPS: I take advantage of the TAKE IT EASY brand often when baking vegan or allergy friendly baked items. They’re nut free!
P.S. This formula would make exceptional cupcakes or perhaps a allergy friendly birthday cake!
If you get this to or any recipe from AK, I’d love to view it – snap an image, upload it to Instagram and label #ambitiouskitchen!
5.0 from 1 reviews
Calorie consumption: 196
Body fat: 10.9g
Carbohydrates: 24.2g
Glucose: 12.9g
Dietary fiber: 3.2g
Protein: 4.6g
Recipe type: Bread, Dessert, Wedding cake, Gluten Free of charge, Nut Free of charge, Vegan, Dairy Free
Prep time:
10 mins
Cook period:
1 hour
Total time:
Ingredients
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 cup shredded zucchini (from about 1 moderate zucchini)
1/2 cup sunflower butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy & nut free of charge milk alternative such as flax, oat, or hemp milk
1 cup gluten free of charge oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup allergy friendly chocolate chips, in addition extra for sprinkling on top (TAKE IT EASY is an excellent brand)
For the chocolate frosting:
1/4 cup organic powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
Instructions
Preheat oven to 350 levels F. Collection a 8×4 inches baking pan with parchment paper and/or squirt with nonstick food preparation spray.
Make the flax egg by blending 1 tablespoon of flaxseed meal + 3 tablespoons of drinking water in a small glass or dish. Put in place the fridge for five minutes so that it thickens up.
Next squeeze your shredded zucchini of excess moisture having a paper towel or cheesecloth then place shredded zucchini in a big bowl. Blend in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and dairy until well combined.
Next add the oat flour, cocoa powder, baking soda and salt; combine until well mixed. Fold in delicious chocolate potato chips. Pour batter into prepared loaf skillet and smooth best. Bake for 50-60 moments or until a toothpick put into the middle comes out clean or with just a few crumbs attached. Cool pan on the cable rack for 10-15 moments, then remove breads from pan, place on cable rack and allow it cool totally.
Once bread has cooled, you can make the frosting by conquering together the cream cheese, cocoa natural powder, powdered sugar and vanilla remove until smooth and creamy. Spread outrageous of the bread. Top with a tablespoon of extra chocolates chips and trim into 12 pieces. Bread should be kept in the refrigerator once frosted. Enjoy!
Want to create cupcakes? Feel free to! Simply adjust the baking time to 20-25 minutes.
Here’s the nourishment with the frosting: 1 slice = 238 calories 13.9g body fat 4.5g saturated fat 27.7g carbs 3.4g fiber 15.5g sugar 5.1g protein
You can make your own gluten free oat flour by blending 1 1/2 heaping cups of gluten free rolled oats until they reach an excellent flour-like consistency. After that measure as aimed.
In the event that you aren’t vegan or allergic to eggs, feel free to use a regular egg in the recipe rather than a flax egg.
If you aren’t allergic to nuts, feel absolve to sub any nut butter.
If you aren’t allergic to nut products or dairy, please use any milk you’d like. I favor to use almond milk.
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