Zucchini Bread with Chocolate & Walnuts

This is a delicious, moist vegan take on zucchini bread without being too sweet! Adapted (and made easier) from Laura Wright’s First Mess recipe, this is a great dessert or even a pre-run snack as a muffin (my preferred style!).

Cook Mode

Ingredients

• 1 medium/large zucchini, shredded and pressed
• 1 ½ cups spelt flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2/3 cup granulated sugar
• 2 egg replacers
• 4 tbsp water
• 1/3 cup avocado oil (or other neutral-tasting oil)
• 1/5 tsp vanilla extract
• 3/4 cup walnuts, chopped
• 1/4 cup dairy-free chocolate chunks or chips

Directions

1. Shred the zucchini into a dry, clean towel. Press and set aside.
2. Combine the dry ingredients: Combine the spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
3. Combine the wet ingredients: Combine the sugar, egg replacers, water, oil, and vanilla together.
4. Mix the wet and dry ingredients together just until there are no dry streaks. Add the zucchini, walnuts, and chocolate.
5. Pour into muffin tins and bake at 350F for 25 minutes. Makes 12 muffins.

Nutrition Facts

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