Whoop! A definite winner! Texture was amazing and so delicious. Next add the melted coconut oil and almond milk and whisk to combine. Hi Ashley, you could try brown sugar or cane sugar. Not to mention they are affordable- I store the bag in my deep freeze when not baking. I did use almond meal in place of almond flour which I already had on hand. All I have to say is “YAAAASSSSSSS.” Can’t wait to make! The ingredients list she sent was only for the semi-sweet chocolate chips, not for any of their other chocolate offerings. Feb 6, 2014 - Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! They absolutely love this bread. It is truly an exceptional chocolate cake-and the fact that it’s vegan is a major bonus! No Bake Peanut Butter Coconut Balls – Vegan Gluten Free Protein Balls! Good luck! Thanks! And it is not even exagerately sweet! I baked mine for about an hour and 15 minutes and it was still gummy in the center…even after cooling. Is this as chocolatey as the Banana Chocolate Chip Fudgy Muffins? Sooo good! Hi Amelia, we’re glad you enjoyed it! :). Christina – Unfortunately, it has been many years since I did this research and I no longer have her responses. Naturally sweet, insanely delicious, and so easy to make. Sure! I do this with all my chocolate recipes as I believe it enhance the chocolate flavor. If you give it a try though, report back on how it goes! Hi! It’s super helpful for us and other readers. I modified recipe slightly – added one banana so I cut approx. Made this for breakfast upon my husbands request. Thanks!! Enjoy life mega chunks. For a few years now, I hardly make any other recipes than yours :) You rock!! SO good! You could maybe reduce the cocoa powder and increase the flour? I know, you get a zillion substitution questions…BUT here goes…do you think I could leave out the oat flour and replace it with an equal quantity of GF flour? Dana’s suggestion is brilliant! Mine took 28 minutes for 8 total tall-domed top muffins. XO thank you! If I do, should I replace with something else? It’s tender and moist but still easy enough to pick up with one hand. Thanks so much! Do you think I could pour the batter into muffin tins and make muffins with it, or would it require additional substitutions? The second time I baked it I used buckwheat flour instead of all purpose flour As I just used what I had at the time and still worked out great. I didn’t have coconut sugar or apple sauce but I substituted with cranberry juice. Better refridgerated overnight! If you try this recipe, be sure to let us know! I used oat and spelt at the same time reducing the amount of sugar and oil to make this and it was delicious! I know this question is a month old, so you’ve probably found your own answer by now anyway, but I was really happy with the results. Healthy, easy to make, and satisfies a serious chocolate craving. Let us know if you try it! Idk, but I think the balance between flavors was a bit off with regular flour. Thank you, Dana! Everyone else has had such great experiences and every other recipe I’ve made of yours has been amazing so I’ll have to try it again. So moist and delish. What can i substitute the almont flr for? One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF), Moist Vegan Gluten Free Zucchini Bread Recipe (GF), Moist Banana Chocolate Chip Muffins (Vegan, Gluten-Free), Best Vegan Gluten Free Moist Chocolate Muffins Recipe, Vegan Banana Oatmeal Chocolate Chip Muffins, One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (GF), Easy Gluten Free Vegan Dark Chocolate Muffins, Gluten Free Vegan Blueberry Applesauce Muffins, Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free). Jul 31, 2016 - 1-bowl vegan pumpkin muffins with pecan crumble! :). Left out oil and chocolate chips. I’m normally very skittish about baking, but thought I’d try this recipe out. It’s one of my faves ;D. My daughter made this today, it is fantastic! This is one of my go-to bread recipes! ), and watch the bake time. Yes, I would love to know the same! Can I also use plain flour? This recipe was perfect! xoxo, Thanks for sharing, Aylie! Good luck! I have a tree nut allergy. I also didn’t have enough gluten free flour (only had about 1/4 cup left), so I increased the amounts of oat flour and almond flour and it still came out perfect. I will try this again sometimes with the GF blend! Privacy Policy. I’m not sure if it’s because of the flour or if I should have added a little more liquid but I’ll try again with some modifications. Followed the recipe exact except used date sugar instead of coconut. That should work! I used chia eggs instead of flax and white spelt flour instead of gf flour. It was AMAZING!!! Hmm, probably slightly less (reduce by 25%? May 15, 2018 - Easy, 1-bowl vegan banana muffins with a crumbly, sweet top. I made this last night. Or, if not GF, try subbing spelt. It’s soooo good! or can it need to be replaced with something else? Simple, healthy and so delicious. I made several substitutions, mostly was due to not having ingredients and wanting to make it anyway! Loved this recipe, Dana. Thank you for the recipe for this simple, sweet treat! Just made this and it was very moist and delicious! We’d recommend searching the comments. 1 bowl, naturally sweetened, SO delicious! Used more oat flour since I didn’t have almond flour Count me in, this recipe is definitely worth a try if you’re looking for a crave. I’m not GF and would want to make with regular all purpose flour if possible. I was super happy with this one. Yum! And yes, I think coconut sugar would work. Hi! Anyway, I added a little less sugar (1/4 C) and used regular flour instead of the GF flour (but did use ground oats and almond flour) and it came out great :) HIGHHLYY recommend. Perfect for on-the-go breakfast and snacking. Hi Patrice, we’d suggest 2 eggs. Thank you, Dana, for this and all your great recipes…you’ve made going whole food plant based pretty stinkin’ easy! I made this yesterday with almond meal as I didn’t have almond flour and organic wholemeal rye flour. Otherwise, the blend of almond and GF should work! I baked for 30 mins and peeked at it, then left it in for 10 more mins at 375. We used our homemade blend (link in recipe). Thank you for sharing your amazing recipes! Does anyone know if I can replace the gluten free flour blend with quinoa flour, amaranth, or something similar? I gave some to one of my co-workers and he could not believe it was vegan! We are so glad you enjoyed it, Viv! Hi Sarah, another fruit or veggie puree might work, such as mashed banana or pumpkin. Hope you are successful! The only modification I made was using 2 eggs instead of flax eggs. You could try using extra oat flour? I played around a bit, I didn’t have applesauce nor almond milk so I used apricot jam and coconut spread, respectively. Yum yum!!!!! THIS WAS AWESOME. I also made muffins which only took about 15 minutes to bake. Also, if I wanted to make this as muffins instead (for better portion control) how long do you think I should bake them in a traditional muffin pan? Could I omit the almond flour and add more oat or gf flour? I found it to be a little on the crumbly side. Thank you again, you’re recipes are always the best V and GF that I can find! I’m definitely going to have to try it, especially because I’m fairly new to veganism. There is a tiny middle part with a touch of less sponginess, although still tasty‼️ Thanks for working out these ingredients for healthier recipe‼️. I did exactly this yesterday, and it came out PERFECT! Not too sweet at all and kinda light. If so, can I cut back the cocoa powder? I have a nice big zucchini from my garden and cannot wait to use it for this recipe! One last comment: I also substituted coconut sugar with monk-fruit powder sugar, which I think it also contribute to its delicious texture. I may have used too much apple sauce or not drained the zucchini enough as it was pretty moist even after an hour of baking but that didn’t stop me from devouring it!! Just wondering if I can use regular eggs instead of flax eggs, since I’m not plant based? It felt more like a cake than a (zucchini) bread – which is totally fine by me, the chocolate just makes it so rich. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Many thanks. Thanks for sharing, Tina! And yes, we think it would work well as muffins- cook for about 20-30 minutes. It was delicious! Hi Naomi, we haven’t tried it, but maybe applesauce or nut butter? I did modify it a bit to suit my needs, I subbed: – Subbed honey for maple syrup, and used slightly less than 1/4 cup Came out perfect. Thanks again for the recipe! Seriously good! Let us know how it turns out! This is what we are making for Santa this year. thank you :), So glad you enjoyed it, Monika! So good! Thank you I love all your recepies! FYI – It only took 40 minutes to cook for me. How to Make Vegan Zucchini Bread Muffins. These vegan zucchini muffins are light and fluffy and perfect for a weekend breakfast! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Hopefully I can get my hands on more appropriate gluten-free flour soon…. Then comes plenty of cocoa powder for that rich chocolate flavor. We’re so glad you enjoy them! Thank you for your fabulous recipes! Thank you, thank you! Instead of coconut oil, I used sunflower oil. Once your bread has baked, it’s important to let it cool all the way. I allowed lots of cooling time before cutting. Hi Emily, grated apples or pears or maybe butternut squash might work. Why? I made this tonight and subbed AP flour for the GF bread flour, but also did add in the oat and almond flour as the recipe states. I baked it for 75 min. My daughter is gf but hates chocolate, crazy huh?! INCREDIBLE! The batter will be very, very thick— do not add additional liquids to thin out the batter. Can you eat eggs? As for the bitter taste, could it be that you used cacao instead of cocoa? I also opened my applesauce and it was moldy so I added an extra 1/2 of a flax egg and a touch more coconut oil instead! xoxo, Christina; you’re lucky to be in the US with more choices…..see the Vitacost.com site for Enjoy Life products and more! Made this last night, and it came out AMAZING. I wanted to know if I can use all purpose flour instead of the gluten-free flour blend you outlined? Our vegan chocolate muffins are so mega-chocolatey you will fall instantly in love. <3. Instructions. I thought I had applesauce but I didn’t so I microwaved an apple for a few minutes and mashed it. I made this recipe (doubled it for two loaves) with the following substitutions: Cut down on the fat and calories. Add banana and mash, leaving just a bit of texture. My 4 and 8 year old loved it! I’m not much of a vegan myself, but even as a meat eater, this sure does look good. Next time, would you mind leaving a rating with your review? Thanks so much for sharing! Simple, healthy, and so delicious. No potato starch just roughly more brown & white rice flour to less tapioca starch to make up the weight I swapped gluten free to organic einkorn fluor and did not noticed that baking temp is aqually 190 not 180. So chocolatey! Wait 5 minutes. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 12 muffin muffin tin and set aside. “2 batches” is 2 Tbsp (14 g) of flaxseed meal + 5 Tbsp (75 ml) water! I’m always looking for ways to use up that end of summer zucchini from the garden! I have done it recently after many successes this time was on the gummy side as I tried to do it as base for tiered cake. A 1 bowl date nut quick bread recipe. I so want to make this, but since I am allowed eggs, and i cannot have chocolate chips but i can have Cacoa nibs, do I just use 1 egg and same amount of cacoa nibs for the chocolate chips? Enjoy! I’m assuming I could just leave out the cocoa powder and chocolate chips and it would be just like regular zucchini bread?, which she loves!! Great with peanut butter. Apr 8, 2020 - Fluffy, tender, delicious Chocolate Zucchini Bread! Hi! Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch. It turned out so delicious with an incredible texture. You can use this recipe for reference. Let us know if you try it! I have another zucchini on standby waiting to get shredded! Any way to sub arrowroot or cornstarch for the potato starch? Olive oil 6. Next time, would you mind leaving a rating with your review? Maybe only a teensy bit dryer than the original version but I think if you were avoiding oil this would be a great recipe! AMAZING! All help would be greatly appreciated!! Xo. Thank you for the recipe! Thanks so much for the lovely review, Meg! I followed everything except I didn’t have coconut oil so I just melted some coconut butter with a little avocado oil. Found that I enjoyed it more warmed up with a little butter on it. For substitutes: see Substitution Notes in post. The closest store bought substitute we have found is Bob’s Red Mill 1-1 Gluten-Free Baking Flour. This one’s going in my rotation, for sure. I cant have chocolate because of migraines. It’s winter now and zucchini isn’t in season, think this would work with any winter squash?? Jan 12, 2016 - Easy, one-bowl vegan banana muffins with a crumbly, sweet top. The perfect plant-based, gluten-free snack. half the oil and used a bit less maple syrup, used chicken eggs in place of flax eggs, and baked in mini muffin tins for 15 minutes! Btw I didn´t squeeze the zucchini – because I´m lazy – and it worked as well. Is there a brand that works better? That should work, as long as it’s finely shredded and not spiralized. I don’t have all of those flours. Bake for 24-32 minutes, depending on how many muffins are made. Unless the “D” on the package is because it ‘could’ contain dairy due to being processed on the same equipment. Replaced all three flours with an equal amount of all purpose flour and it turned out great! I love how chocolatey and miost it is, and it’s flexible with ingredient substitutions any other additions (like walnuts). Amazing, amazing recipe. Next, whisk in the two sugars. Will definitely be making this again but next time I’ll try muffins to make it a bit more portioned. Have you thought about ordering them directly from their website (after you have a chance to research them)? It won’t be quite as fine as a blender but it should work! BTW, my fav is Enjoy Life DF chocolate chunks. It turned out really crumbly. This bread was so fluffy, not overly-sweet, and delicious! Delicious anyway! Thanks so much for the lovely review! I baked for 25 min (checking frequently until toothpick came out clean). Let us know how it goes! Thank you so much for the lovely review! This zucchini bread looks delicious. I made this recently and it was amazing. Your recipes never cease to amaze, Dana! If the batter appears too thick, add a touch more almond milk. I tried this recipe and everything came together very well, although it is very dense. I did the same; omitted gf flour blend (didn’t have any on hand) and used 3/4C of oat flour and 2/3C almond flour. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Thanks for another awesome recipe. Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. The perfect fall breakfast or take-along snack. Aww thanks so much for your kind words and lovely review, Lois! Your email address will not be published. Loved this! Loved the suggestion of added nuts so coarsley chopped a handful of roasted pistachios. The perfect fall snack or dessert! Halve zucchini lengthwise and use a spoon or measuring spoon to scoop out the seeds and some of the flesh (enough to comfortably fit ~1/2 cup of sauce and vegan sausage). It’s the best recipe I have found on your blog and I will continue to make this recipe for years to come! Bake covered for 45 minutes, then remove foil … Thank you so much for sharing this amazing recipe. Thanks, I love all your recipes! I know! But the longer this bread cools, the fluffier and more tender it becomes. Can’t even taste the zucchini! It’s challenging to feed my vegan family, while keeping things GF for my celiac husband. Thanks! Whoop! Zucchini has a much higher water content than carrots, so there would likely be a texture change after baking which you might not notice in the batter. My kids think this is the “best chocolate cake ever”. You could try adding additional sweetener next time to compensate. Makes a delicious breakfast or snack! Can I use regular flour for the gf and oat flour? Tender fluffy vegan chocolate chocolate chip muffins made with in 1 bowl. Texture is best when cooled completely. This cake is yummy and my favourite and my go-to cake when I really want chocolate ? Aw, yay! This is the most amazing chocolate zucchini bread! What would be a good applesauce sub? Still felt guilty lol wonder how this would turn out with Honey instead. The other half was sweetened vanilla almond milk. ? I am on a keto diet and am really craving desserts. Hi, They are delicious and keep well in the freezer — just pop one in the microwave for 30 seconds and enjoy whenever the mood strikes! We’d suggest searching the comments for “flour” to see what others have tried. Almond meal instead of almond flour Hello Dana, Love all your recipes. Thanks for sharing your recipe changes with us :D. I’m Nicola’s sister (see above) and she made this for our dessert at lunch today. Never had such delicious gf/vegan (& semi guilt-free!) Delicious and not too sweet, more of a rich chocolate. It was delicious!! It is absolutely delicious with the right amount of rich chocolate and sweetness. ?? Lots of questions, sorry in advance!! Hi Elle! We’re so glad you enjoyed it, Jess! For more delicious baked goods, check out our 1-Bowl Chocolate Chocolate Chip Muffins, Peanut Butter & Jelly Muffins, 1-Bowl Gluten-Free Banana Bread, Almond Butter Chocolate Chip Cookies, and 5-Ingredient Vegan Gluten-Free Cookies! Hands down the healthiest chocolatey zucchini bread I’ve made. I am going to make it with gluten free flour and will see if that will change the texture of the bread. Vegan cheese 8. Also added some walnuts. Would you be able to use regular flour if not gluten-free? Would that work? Peanut butter spread was a hit too! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I’d recommend a blend of more almond flour and GF flour. Thank you for adapting this classics recipe to gluten and dairy free version. I have made this several times and it’s great! Damn, this is good! You can also subscribe without commenting. Thanks for the lovely review, Cindy! Oh, and the milk was coconut milk, I don’t like almond milk. In a medium bowl, whisk together all the dry ingredients. It turned out amazing. Thanks so much for the lovely review! We’re so glad you enjoy it, Samantha! #chocolate #zucchini #recipe. I used exactly the gluten free flour blend (including the xanthan gum) recipe and the flax egg. W O W calling this “bread” feels like such a disservice! Meal ) instead of the bread AP or spelt for the zucchini made into... Just warm breakfast Cookie recipe IG feed and started making it STAT zucchini! Fast, creamy, no Soaking with ingredient substitutions any other recipes that you use save on the end! Is so delicious mar 18, 2014 - 10-ingredient zucchini gratin with asparagus vegan. Be the bake time again: ), and it turned out great is scrumptious with coconut butter with crumbly! Recommend searching the comments for “ flour ” to see what others have tried from your mind ease! 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