Thanks everyone for signing up for the Coconut Secret giveaway! It is seriously great stuff. Thank you all as well for the lovely recipes you posted as well. I am excited to try some of them. 🙂
As I write, I am tucked in my cabin on my friends’ ranch with snow capped pine trees and snow covered everything! Brrrrr.
It is dry like mad so I am downing lots and lots of water. Looks like I will hold off on the diuretics (sorry coffee) since those will add to my dry state.
Before I left for my trip I very quickly put together 2 loaves of bread to give to my friends. I actually left some of it with Ryan so he could have a baked good around and I took the other loaf with me. I saw some zucchini in the refrigerator that I knew Ryan would totally NOT use so I froze half the mixture and grated 2 zucchini for a recipe I found.
If you have not noticed, I like chocolate. I probably have too many chocolate recipes but it is so delicious. Forget though the life you have when you make CHocolate Banana Bread because this Chocolate Zucchini Bread is SO MOIST and delicious. Cocoa and Chocolate Chips make this bread tasty and fudgy. It is dense without giving noticeable focus on the zucchini. The zucchini adds the moisture and texture.
When my friend took a slice she was very excited to know that the bread is vegan. She is not vegan but she was very interested to know what substitutes the milk and eggs. I gladly shared. It was a delicious sliver of goodness. It is a simple and quick recipe that will be ready within an hour. Enjoy!!
Chocolate Zucchini Bread
adapted from Vegan Success
makes 2 loaves (10 slices each)
3 “eggs” worth of egg replacer ( I used 3 Tbsp ground chia seeds + 9 Tbsp water)
1/2 cup canola oil
1 teaspoon vanilla
3/4 cup So Delicious Coconut Milk
1 3/4 cups sugar
2-1/2 cups whole wheat white flour
1 teaspoon salt
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup cocoa
2 cups grated zucchini
1 cup chopped walnuts
3/4 cup chocolate chips
Grate and dab the zucchini between paper towels to remove excess moisture.
Chop the walnuts and spray two 9″ x 5″ pans with non-stick spray.
Beat together the eggs substitutes first and set aside for 5 minutes. Add the oil, vanilla, milk and sugar.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cocoa. Make a well in the dry ingredients, pour in the wet ingredients, and mix together. Stir in the zucchini, walnuts and chocolate chips.
Pour the batter into the prepared pans. Bake at 350 degrees for 50-60 minutes. Cool for about 10 minutes before removing from the pan.
Go and check Ricki’s great giveaway for Lucini Cinque e’ Cinque Products
Don’t forget to enter the tofu press giveaway and the Coconut Secret product giveaway!
