Vegan
Hot
Chocolate
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2
servings
5 min.
prep. time
5 min.
make time
easy
difficulty
INGREDIENTS:
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup very overripe mashed banana (about 3 small bananas)
- ¼ cup coconut oil, melted (can sub avocado or canola oil)
- ¾ cup organic cane sugar
- 1 cup grated zucchini, packed (don’t squeeze water out)
- 1 tsp vanilla extract
- 1 ¼ cups whole wheat pastry flour*
- ⅓ cup unsweetened cocoa powder
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
DIRECTIONS:
- Preheat oven to 350F (180°C). Grease loaf pan with cooking spray.
- Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes.
- To the same bowl, add banana, melted coconut oil, sugar, vanilla and zucchini. Stir to combine.
- Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in chocolate chips.
- Pour batter into pan and top with additional chocolate chips if desired. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Cool for at least 20 minutes on a wire rack before slicing.
- Store cooled bread in an air-tight container on the counter or tightly wrapped in plastic wrap.
Enjoy!
Recipes
QHoney cocoa powder is incredibly versatile and makes a great addition to your favorite smoothies, shakes, bakes, and cakes! You can throw some cocoa powder in your morning smoothie or overnight oats for a rich, chocolatey hit. Our cocoa powder adds a sumptuous chocolate flavor to your brownies, cookies, waffles, cupcakes, pancakes, and muffins.
