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Chocolate Zucchini Bread (Dairy Free)
A healthier version that uses whole wheat flour, bananas and zucchini!
Servings: 2 loaves (10 slices each) | Prep time: 15 min | Cook time: 50 min
INGREDIENTS
vegetable cooking spray
2 cups white whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup light brown sugar
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
2 overripe bananas, mashed
3 zucchini, shredded (about 2 cups)
DIRECTIONS
Preheat oven to 350˚ F. Spray two 9 x 5 inch loaf pans with cooking spray and set aside.
Mix the flour, cocoa, baking soda, cinnamon and salt in a large bowl.
Mix the brown sugar, canola oil, eggs, vanilla extract and bananas in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the zucchini and transfer the batter into the prepared loaf pan. Bake 45-50 minutes. Let cool for 15 minutes.
Mix the flour, cocoa, baking soda, cinnamon and salt in a large bowl.
Mix the brown sugar, canola oil, eggs, vanilla extract and bananas in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the zucchini and transfer the batter into the prepared loaf pan. Bake 45-50 minutes. Let cool for 15 minutes.
