Chocolate Zucchini Walnut Bread

I love to sneak in vegetables into places my toddler won't suspect. I had to keep him away from this bread because he was eating too much of it. The fact that this loaf has 2 whole Zucchinis didn't seem to bother him.

I must admit I didn't think this bread was that great when I tried it the first time. Then I realized my hubby and son kept going back for seconds, and thirds. I went back and tried another piece and noticed how delicious and moist it actually was. The bread really does almost melt in your mouth and the dark chocolate gives it just enough sweetness.

Came dinner time my son didn't even want to try the tempeh stuffed butternut squash (recipe for next post). Maybe he actually didn't like how it looked or (my guess) he was too full from eating all the zucchini bread :)

• Dry Ingredients
  • 1 ⅔ cup (200g) Whole Wheat Flour
  • 1 tablespoon Cinnamon
  • 1 tablespoon Baking Powder
  • ½ tablespoon Baking Soda
  • ¼ tablespoon Nutmeg
• Wet Ingredients
  • 2 Bananas (mashed)
  • ½ cup (100g) Agave Nectar (if you don't have agave on hand, look at my notes)
  • 3 tablespoons (45ml) Water
  • ½ cup (125ml) Vegetable Oil
• Other Ingredients
  • 2 medium Zucchinis (skin on, shredded)
  • ⅔ cup Walnuts
  • 5.3 ounces (150g) Dark Chocolate (chopped or Chocolate Chips) (optional)

Print

Chocolate Zucchini Walnut Bread

Course Vegan

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Author Vanessa @VeganFamilyRecipes.com

Ingredients

• DRY INGREDIENTS
• 1 ⅔ cup 200g Whole Wheat Flour
• 1 tablespoon Cinnamon
• 1 tablespoon Baking Powder
• ½ tablespoon Baking Soda
• ¼ tablespoon Nutmeg
• WET INGREDIENTS
• 2 Bananas mashed
• ½ cup 100g Agave Nectar (if you don't have agave on hand, look at my notes)
• 3 tablespoons 45ml Water
• ½ cup 125ml Vegetable Oil
• OTHER INGREDIENTS
• 2 medium Zucchinis skin on, shredded
• ⅔ cup Walnuts
• 5.3 ounces 150g Dark Chocolate (chopped or Chocolate Chips) (optional)

Instructions

1. Preheat oven to 375F (190C). Grease and flour a loaf pan.
2. Mix dry ingredients in a large mixing bowl.
3. In a different bowl beat together the wet ingredients. This is best done with a mixer so no big banana clumps remain.
4. Using a wooden spoon slowly mix wet ingredients with dry. Then add Zucchini,Walnuts and Chocolate.
5. Pour dough into loaf pan and bake for 55 minutes. Test with a skewer before removing from oven.
6. Let cool for 10 minutes before attempting to take out of loaf pan.

Recipe Notes

1)If you do not have Agave Nectar use ¾ cup (150g) granulated sugar. Granulated sugar often goes through a process using bone char and therefore not vegan. Look for organic versions or raw sugar. 2) You can also add dates or raisins to this recipe if you like. I would love to hear of any variations.