Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.
I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)
Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards. Plus, the packaging is gorgeous!
I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.
Ingredients:
- 1 1/2 cups packed grated zucchini
- 1/2 cup (4 oz) coconut oil, melted
- 2 1/2 cups flour
- 1/2 cup Divine Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup sugar
- ½ cup unsweetened applesauce
- 1 teaspoon coffee or vanilla extract