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–+ servings
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Course Baking
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices

Ingredients

  • 3.5 cups all purpose flour
  • 1 cup cacao powder
  • 1 1/2 tsp cinnamon
  • 1 tbsp corn starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 3/4 cup brown sugar
  • 1 tsp vanilla essense
  • 1 tbsp apple cider vinegar
  • 1/2 cup neutral oil I used vegetable oil
  • 2.5 cups plant based milk
  • 2 cups grated zucchini ~2 medium zucchinis
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350°F
  • Oil the loaf pan
  • Grate enough zucchini for 2 cups of grated zucchini
  • Squeeze out the water from the zucchini with a tea towel or paper towel
  • Mix the dry ingredients (flour, cacao powder, cinnamon, corn starch, baking soda, baking powder, brown sugar) in a bowl and mix everything well with a whisk
  • In a separate bowl mix the wet ingredients (vanilla essence, milk, apple cider vinegar and oil) and zucchini
  • Combine the wet and dry ingredients
  • Pour in the loaf pan
  • Bake in the oven for 1 hour or till a toothpick poked into the loaf comes out clean
  • Let it rest till it completely cools. THIS IS VERY IMPORTANT. If you cut it too early, the gluten cannot set and the loaf will flatten. Plus when you slice into the loaf it will be very crumbly so let it rest for at least an hour