Vegan chocolate zucchini bread with a hint of cinnamon, chile and cayenne. Made as muffins or a loaf, this moist and chocolatey, reduced-oil bread is a perfect sweet treat! Yield: 12 muffins OR one 9x5 loaf
Preheat oven to 350 degrees F, and oil a 12-cup muffin pan or a 9x5 loaf pan.
After grating the zucchini, gently squeeze out the excess moisture.
In a large bowl sift together the flour, cocoa, salt, baking powder, baking soda, cinnamon, chile, and cayenne. *If using a whole-grain flour such as spelt, sifting might separate out some of the fiber; add it to the bowl. Whisk to fully combine all the dry ingredients.
In a medium bowl whisk together the sugar, milk, flax meal, vanilla, oil and vinegar.
Pour the wet ingredients into the dry, and stir until just combined. Fold in the zucchini and walnuts. Pour or spoon the batter into the prepared pan, and sprinkle the top(s) with chopped dark chocolate, if using.
Bake muffins for 18 to 20 minutes; bake a loaf for 50 minutes to 1 hour. The bread is done when the center is firm and a toothpick or knife inserted in the center comes out clean or with a few crumbs. Allow the bread to cool in the pan for about 10 minutes, then transfer to a cooling rack.
Store leftover zucchini bread in the refrigerator in an airtight container for up to 5 days.Chocolate zucchini bread/muffins can be frozen for up to 1 month. Thaw in the refrigerator.