I am not a vegan but have friends who are. Plus I realized that many of dishes that I make on weekdays are either vegetarian or vegan . This is due to doing prep work on weekends and always have a few batches of boiled beans of some kind stocked in the freezer and cut up vegetables in the fridge.
We have been enjoying an abundance of vegetables from our garden by experimenting with different dishes. This zucchini bread is filled with moist, chocolaty goodness and a drizzle of chocolate would be perfect. It is not an overly sweet cake and dairy yogurt would be a suitable substitute. Keeps moist for days!
Vegan Chocolate Zucchini Bread
4 cups grated zucchini - squeeze out excess water
1/2 cup cocoa powder
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp coffee granules - I used instant coffee
1/2 tsp salt
1 1/2 cups sugar
1/2 cup coconut yogurt
3/4 cup olive oil
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour or line 2 loaf pans ( 9x5) with with parchment paper.
Sift flour, cocoa powder, salt and set aside.
Using a standard mixer beat yogurt, olive oil, sugar, vanilla extract and coffee granules for about one minute. Mix in shredded zucchini and flour mixture in three additions. Divide between prepared loaf pans and bake for 50 minnutes ( and use a cake tester to test for doneness). Cool on a rack completely before slicing. Pour over melted chocolate if you wish ( vegan chocolate chips or otherwise).
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