Vegan Chocolate Zucchini Bread

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

2. Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.

3. Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.

4. Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.

5. Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Cook's Notes:

My grated zucchini was drained and lightly packed.

You may use a sweetener like coconut sugar, brown sugar, white sugar, etc. in place of the organic cane sugar. You may use vegetable oil in place of coconut oil. Any non-dairy milk may be used in place of almond milk. Using cinnamon is optional.