Ingredients
Directions
Preheat the oven to 350°F and line an 8x4” loaf pan or glass baking dish with parchment paper.
In a medium bowl, whisk together the flax and warm water to make a flax egg. Set aside while you prep the dry and wet ingredients.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the plant-based milk, applesauce, date paste, apple cider vinegar, and vanilla.
With clean hands, squeeze the zucchini to remove about ½ of the water content. Stir the zucchini into the wet mixture.
Fold the flax egg into the wet mixture.
Add the dry ingredients to the bowl and stir just until combined. Don’t overmix.
Fold in the walnuts and chocolate chips.
Pour the batter into the loaf pan. Sprinkle with more chocolate chips, if desired and bake for 60 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely for 45–60 minutes (it’ll continue to cook through during the cooling process).
Serve immediately or place in the refrigerator for up to 5 days. Alternatively, cut the loaf into pieces and freeze the pieces in between parchment paper and freeze up to 30 days.
Chef's Notes
Substitutions
In place of applesauce, use banana.
If you don’t have date paste, use another type of fruit paste or you can use pure maple syrup.
Sugar-free
Omit the chocolate chips and add more nuts.
Nut-free
Omit the nuts, or substitute sunflower seeds.
Flour-free
We’re sorry BLE friends, we don’t have a flour alternative for this recipe.
Pro Tips
If the bread does not cook all the way through, cook for an additional 10–15 minutes as oven temperatures can vary.
If the bread overfills your baking dish, use two baking dishes to make two loaves of bread and so they cook thoroughly throughout.
Whole Food Sweetener
Prepare the date paste ahead of time.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat the oven to 350°F and line an 8x4” loaf pan or glass baking dish with parchment paper.
In a medium bowl, whisk together the flax and warm water to make a flax egg. Set aside while you prep the dry and wet ingredients.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the plant-based milk, applesauce, date paste, apple cider vinegar, and vanilla.
With clean hands, squeeze the zucchini to remove about ½ of the water content. Stir the zucchini into the wet mixture.
Fold the flax egg into the wet mixture.
Add the dry ingredients to the bowl and stir just until combined. Don’t overmix.
Fold in the walnuts and chocolate chips.
Pour the batter into the loaf pan. Sprinkle with more chocolate chips, if desired and bake for 60 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely for 45–60 minutes (it’ll continue to cook through during the cooling process).
Serve immediately or place in the refrigerator for up to 5 days. Alternatively, cut the loaf into pieces and freeze the pieces in between parchment paper and freeze up to 30 days.