Dairy Free Zucchini Bread


Using this recipe from Once Upon A Chef, this zucchini bread comes together easily when using a food processor. Substitute melted dairy free margarine of your choice (I used President's Choice Lactose Free) for the butter and you're on your way to a quick, chocolatey treat!

Ingredients

  • 1/2c melted dairy free margarine 
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini, gently packed
  • 1 cup semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 F degrees and grease a loaf pan with margarine or oil spray. 
  2. Melt margin in a large microwave-safe mixing bowl until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. 
  3. Add flour, cocoa powder, salt, baking powder and baking soda. Add to the butter mixture and stir until well combined. It will be very thick.
  4. Stir in the shredded zucchini and chocolate chips. 
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean . Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
Loaf can be frozen for up to three months. 

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