Double Chocolate Zucchini Bread

Hey everyone,

I wanted to share a DELICIOUS double chocolate zucchini bread that my family has enjoyed during quarantine! Shout out to my dance studio for sharing this through some of our quarantine challenges, and Love and Lemons for this amazing recipe.

I love getting the family involved in healthy plant based cooking and baking that they actually will like. It gets tricky, but this one was PERFECT! Both of my parents made it with me, and we all loved the taste. Makes for a perfect breakfast or afternoon snack:)

Here's the deets of how I changed it up a bit!

Wet Ingredients:

• 3 eggs

• 1½ cups almond milk(or any nut), room temp

• ¼ cup coconut oil, melted

• ⅔ cup maple syrup

• 2 teaspoon vanilla extract

• 2 cups shredded unpeeled zucchini

Dry Ingredients:

• 1¼ cup whole wheat flour

• 1/2 cup Juice Plus Chocolate Complete

• 3/4 cup all-purpose flour

• ⅓ cup cocoa powder

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• 1 handful semisweet chocolate chips

The Steps to Bake:

1. Preheat oven to 350 degrees Fahrenheit, and line two 8x4 loaf pans with parchment paper.

2. In a large bowl, combine all dry ingredients, while in a separate bowl, whisk together all wet ingredients minus the zucchini. Stir the zucchini in with the wet ingredients after whisking.

*Don't overmix

3. Fold in the chocolate chips.

4. Pour the batter into the loaf pans, sprinkle with more chocolate chips, and then bake for 45-50 min. Remove from oven and let cool completely.

I love how plant based this recipe is but how delicious it is too! Definitely try this recipe out sometime and let me know if you make any edits and how they go. I would say if you don't have Juice Plus Complete, either use regular all purpose flour or use a unflavored or chocolate flavored plant based protein powder.

Hope everyone is doing well!