Can I use another flour? I have personally not tested the recipe with another flour mix than this one but I think that a mix of GF all purpose flour (1/2 cup) and oat flour (1 cup) would work well. Also, instead of whole wheat flour, you could use spelt flour.
Can I use coconut sugar instead of organic cane sugar? I have not tested the recipe with another granulated sweetener, but I think that coconut sugar would work well.
Can I use any plant based milk for the batter? Yes, I think you could use anything from almond milk, soy milk, cashew milk, oat milk, hemp milk, macadamia milk etc.
If you only have full fat coconut milk on hand. Shake your can really well so that the milk is homogeneous, measure out 1/4 cup of milk and 1/4 cup of water and use that instead of the recommended 1/2 cup of light coconut milk.
Can I use any oil? Pretty much, as long as it has a neutral taste. If you use a hard oil (like coconut oil or vegan butter), melt it first then measure it and use in the recipe as indicated.
Can I swap the mashed banana with something else? Yes, you could swap it for the same quantity of applesauce or pumpkin puree.
Do I need the balsamic vinegar? No, but I do find it enhances the chocolate flavour.
As a blogger, there are a few recipes that are musts on a blog. Although I do realize that my blog is far from being jam packed with recipes of all kinds, covering all the classics and more, I am trying to incorporate more classic desserts, but with my own twist.
That is why today, I want to share with you the recipe to my Vegan Double Chocolate Zucchini Bread.
I have been wanting to make a zucchini bread for the longest time – a few years actually! But for some reason, I could not find a recipe that suited me… The ones I found contained either too much sugar to my taste, too much fat, were not vegan, seemed too fudgy or too dry.
Then, after seeing so many chocolate zucchini breads on Instagram, I figured, I needed to find or create a recipe that worked for me.
After doing a bit of research, I found a recipe by PlantPure Nation for their Chocolate Zucchini Bread. What caught my attention was the beautiful texture of this bread. It looked moist but not dry. Fudgy but not gooey. So I figured, let me try and make this recipe my own by changing a few things.
The result was a rich zucchini bread that melts in your mouth and is just the perfect companion to a cup of coffee or tea. I chose to use some light coconut milk and a bit of oil just to add some moisture to the bread and make it a bit more decadent. I also decreased the amount of sugar, because to me the chocolate chips added enough of the desired richness and chocolate kick this bread needs.
Since making it for the first time a few weeks ago, Sam and I have already devoured 3 of these loaves and I am already looking forward to making my next one!
That’s it everyone! After many requests from you about this glorious Double Chocolate Zucchini Bread, I am really excited that you have the recipe and get to try it out. This one is definitely one for the books and one to impress vegan and non vegan friends alike!
So if you are looking for a Double Chocolate Zucchini Bread that is not too high in sugar, while still being moist and rich, this one is for you!
If you do end up making this recipe, be sure to share it on Instagram and tag me (@muriellebanackissa).