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’m going to be posting a new zucchini recipe and honestly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or simply it’s on sale at the store, either way you’ll need a ton of it! First up is definitely this Double Delicious chocolate Zucchini Breads that just so is actually gluten free of charge, vegan and nut free. No, you are not fantasizing. Just getting up to heaven.

Even after 5 many years of blogging, I’m still finding fresh ways to put zucchini in baked goods. Contact me the zucchini wizard. Using a delicious chocolate lightning bolt on my forehead and a spatula as my wand.

I must admit that formula was a complete test that just so happened to turn into perhaps 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 taking in avocado toast, sipping on my morning cup of joe and scrolling through earlier this year’s AK audience survey; I happened to notice that a few of you requested more nut free dishes.

Obviously something would have to be done about this.

A couple of hours afterwards this unbelievably delicious VEGAN, GLUTEN Free of charge & NUT FREE twice chocolate zucchini breads was coming out of oven. And I frosted it having a chocolate ‘cream parmesan cheese’. HEAVEN.

So let’s discuss all the goodness – just like we often do:

NATURALLY SWEETENED: I sweetened this chocolate zucchini breads with 100% genuine maple syrup. You might use coconut palm syrup. If you are not vegan, honey would also work very well. (Please be aware the frosting does contain organic powdered glucose.)

A SPLASH OF VINEGAR: There’s a hint of apple cider vinegar in the bread to greatly help it rise and respond to the cooking soda. Don’t you forget it!

NUT Free of charge & DAIRY FREE MILK: You’ve got lots of choices when it comes to dairy. You should use oat milk, hemp or flax milk! If you’re not really allergic to nuts or dairy, you’ll be able to make use of either almond/coconut milk or regular dairy.

ALLERGY FRIENDLY Delicious chocolate CHIPS: I use the TAKE IT EASY brand often when baking vegan or allergy friendly baked items. They’re nut free!

P.S. This formula would make superb cupcakes or even a allergy friendly birthday cake!

If you get this to or any recipe from AK, I’d love to see it – snap a photo, upload it to Instagram and tag #ambitiouskitchen!

5.0 from 1 reviews

Calories from fat: 196

Fat: 10.9g

Sugars: 24.2g

Sugar: 12.9g

Dietary fiber: 3.2g

Proteins: 4.6g

Recipe type: Loaf of bread, Dessert, Wedding cake, Gluten Free of charge, Nut Free of charge, Vegan, Dairy products Free

Prep period:

10 mins

Cook time:

1 hour

Total period:


1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

1 cup shredded zucchini (from about 1 medium zucchini)

1/2 cup sunflower butter

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

1/2 cup dairy products & nut free of charge milk alternative such as for example flax, oat, or hemp milk

1 cup gluten free 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 (Enjoy Life is a good brand)

For the chocolate frosting:

1/4 cup organic powdered sugar

2 tablespoons unsweetened cocoa powder

1/2 tablespoon vanilla extract


Preheat oven to 350 levels F. Line a 8×4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.

Make the flax egg by combining 1 tablespoon of flaxseed meal + 3 tablespoons of drinking water in a small glass or bowl. Put in place the refrigerator for 5 minutes such that it thickens up.

Up coming squeeze your shredded zucchini of excess moisture using a paper towel or cheesecloth after that place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla draw out, apple cider vinegar and milk until well combined.

Next add the oat flour, cocoa powder, baking soda and salt; blend until well combined. Fold in chocolate potato chips. Pour batter into ready loaf skillet and smooth top. Bake for 50-60 minutes or until a toothpick put in to the middle arrives clean or with just a couple crumbs attached. Cool pan on a cable rack for 10-15 a few minutes, then remove breads from pan, put on cable rack and invite it cool totally.

Once loaf of bread has cooled, you may make the frosting by beating jointly the cream cheese, cocoa powder, powdered glucose and vanilla extract until steady and creamy. Spread outrageous of the loaf of bread. Top with a tablespoon of extra chocolates chips and lower into 12 slices. Bread should be kept in the refrigerator once frosted. Enjoy!

Want to create cupcakes? Feel absolve to! Merely adjust the cooking time and energy to 20-25 minutes.

Here’s the nourishment with the frosting: 1 cut = 238 calorie consumption 13.9g fat 4.5g saturated excess fat 27.7g carbs 3.4g fiber 15.5g sugars 5.1g protein

You may make your own gluten free oat flour by blending 1 1/2 heaping cups of gluten free rolled oats until they reach a fine flour-like consistency. After that measure as aimed.

If you aren’t vegan or allergic to eggs, experience free to work with a regular egg in the recipe rather than a flax egg.

In the event that you aren’t allergic to nut products, feel free to sub any nut butter.

In the event that you aren’t allergic to nut products or dairy, please use any milk you’d like. I favor to make use of almond milk.

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