From the kitchen
Dark Chocolate Zucchini Bread
The water content in almond milk ensures this zucchini bread stays hyper-moist, playing right into the vegetable's own moisture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Sugar
- 2 cups Grated Zucchini, squeezed of excess moisture
- 1/4 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/3 cup Neutral Oil
- 1/2 cup Dark Chocolate Chips
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, cocoa powder, baking soda, salt, and sugar together.
- In a separate bowl, mix the squeezed zucchini, almond milk, eggs, and oil.
- Fold the wet ingredients into the dry, then fold in the chocolate chips.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick comes out mostly clean.
Kitchen note
Squeeze the zucchini firmly before mixing — between its natural water content and almond milk's own thin body, skipping this step is the single most common way to end up with a gummy, underbaked center.
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