This Chocolate Zucchini Bread is irresistibly moist and chocolate-y and can be baked as a loaf or muffins. It's definitely dessert-worthy and includes both cocoa powder and dairy-free chocolate for double the chocolate flavor! Try it with a scoop of Vanilla Oat Milk Ice Cream.Include the spices for a Mexican-chocolate vibe!Yield: 12 muffins OR one 9x5 inch loaf
Preheat oven to 350 degrees F, and oil a standard muffin pan or 9x5-inch loaf pan.
After grating the zucchini, gently squeeze out the excess moisture. Set aside.
In a large bowl sift together the flour, cocoa, salt, baking powder, baking soda, and spices, if using. *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 dry ingredients.
In a medium bowl whisk together the sugar, milk, flax meal, vanilla, oil and vinegar.
Pour wet ingredients into dry, and stir just until combined. Fold in the zucchini and walnuts. Scoop batter into the prepared pan, and sprinkle the top(s) with chopped dark chocolate, if using.
Bake muffins for 18 to 20 minutes and 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. 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.