This rich, moist and fudgy vegan double chocolate zucchini bread will have people guessing whether there are even veggies in it! It’s an easy, delicious way to make the most of in-season zucchini.
Preheat the oven to 425℉.
Line a 8.5×4.5" loaf pan with parchment paper.
Grate the zucchini and measure 210g, lightly blotting with paper towels.
In a large bowl, whisk together the melted vegan butter and brown sugar.
Whisk in the cocoa powder, then add the dairy free milk, instant coffee, and vanilla extract.
Gently mix in the shredded zucchini.
Mix the dry ingredients together in a small bowl, then add to the wet ingredients to form a batter.
Fold in the chocolate chips or chopped dark chocolate.
Transfer to the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake at 425℉ for 8 minutes, then reduce temperature to 350℉ and bake for another 50-60 minutes.
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