Vegan Chocolate Zucchini Bread
1 Flax seed egg (1 tbsp of flaxseed meal with 3 tbsp of BooZi purified water)
1 cup of peeled and shredded Zucchini
1\2 cup of Vegan Butter
1\4 Cup of Light Agave Syrup
1\4 cup of Organic Sugar
2 tsp of BooZi Vanilla (Vanilla beans soaked in BooZi treated vodka for approx 8 weeks)
1 tsp apple cider vinegar
1\2 cup vanilla soymilk
1\3 Cup Almond flour*
2\3 Cup Organic wheat flour* (If going glueten free you can sub for all almond flour, mix of coconut flour or oat flour)
1\2 cup of unsweetened cocoa powder
1 tsp baking soda
1\4 tsp pink salt
5oz (1\2 bag) of vegan chocolate chips (I used Enjoy Life mini chips I found at Target)
1\2 container of vegan cream cheese. GO VEGGIE is my cooking pal I find at Publix
1\4 cup of powdered sugar
2 tbsp of cocoa powder
1 tsp of vanilla extract
Chocolate chips for sprinkling on top
First Preheat Your oven to 350 and grease your bread pan with coconut oil or vegan butter.
Peel and shred your zucchini and place in a cheese cloth. Squeeze out any extra moisture over the sink or bowl. (Yes I believe someone will do this right on the counter or floor)
Make your flax egg by adding 1 tbsp of flax seed mill whisked with 3 tbsp of water and let sit for 5 minutes to gain its egg like texture.
In a mixing bowl add your shredded zucchini, vegan butter, agave syrup, sugar, vanilla, apple cider vinegar, flax egg, and soy milk and blend well.
Add in the flours, cocoa powder, baking soda and salt and mix. Stir in the chocolate chips and pour into your coated bread pan.
Bake for approx 45 mins- 1 hour depending on your oven. It will be done when you can insert a toothpick and it comes out mostly or completely clean. Allow to cool for 15-20 minutes before removing the bread from the pan. Allow bread to completely cool on a cooling rack before adding frosting.
With a mixer blend vegan cream cheese, powdered sugar, vanilla, and cocoa powder until nice and smooth. Spread on top and sprinkle with chocolate chips. Store in the refridgerator if frosted.