Vegetarian

Adapted Vegan Chocolate Zucchini Bread takes 10 minutes to prepare.

Adapted Vegan Chocolate Zucchini Bread takes 50 minutes to cook.

Adapted Vegan Chocolate Zucchini Bread makes 24 servings.

The ingredients for Adapted Vegan Chocolate Zucchini Bread are:

4 C shredded zucchini
2 Tbsp. ground flax seed
6 Tbsp. warm water
2 1/2 C flour
1/2 C unsweetened cocoa
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 C sugar
3/4 C stevia
3/4 C olive oil
1/2 tsp. vanilla extract

Here is how you make Adapted Vegan Chocolate Zucchini Bread:

1-Place shredded zucchini in a sieve or colander over a bowl to drain excess moisture.2-In a small bowl, mix ground flax and water and set aside. (This is the egg substitute and needs to thicken slightly.)3-Preheat oven to 350 degrees and grease 2 loaf pans.4-Whisk together flour, cocoa, baking soda, salt, and cinnamon. Set aside.5-In a large bowl, combine flax/water mixture, sugar and stevia. (Use electric mixer or mix by hand.)Mix until smooth and then add olive oil and vanilla. Stir in the zucchini.6-Add the flour mixture in 3 additions, combining well after each addition.7-Divide the batter between 2 loaf pans and bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.8-Cool in the pan for about 5 minutes and then remove to cool on a wire rack.Serving Size:?2 loafs, 12 slices apiece.

The nutritional information for Adapted Vegan Chocolate Zucchini Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 141.1

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 156.2 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.4 g
• Protein: 2.1 g

The dietary needs meet for Adapted Vegan Chocolate Zucchini Bread is Vegan