This vegan chocolate chip pumpkin zucchini bread is incredibly moist and soft, packed with the goodness of zucchini and pumpkin, and studded with vegan chocolate chips. It's the perfect treat for any time of day!
Ingredients: 1 cup shredded zucchini. 1 cup pumpkin puree. 1/2 cup unsweetened applesauce. 1/2 cup maple syrup. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan chocolate chips.
Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a loaf pan. To make the pumpkin pie, put pumpkin puree, applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract in a large bowl. Mix everything together well. Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. Add vegan chocolate chips and mix well. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Have fun with the soft and moist chocolate chip pumpkin zucchini bread!
Prep Time: 15 minutes
Cook Time: 50 minutes
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