After trying to find the "perfect" recipe for vegan chocolate zucchini bread, I just decided to go for it, using the Chocolate Brownie Cupcake recipe as a guideline.
However, a few exciting changes were made! My favorite change is that agave nectar replaced the sugar!
Chocolatey, chewy, moist, & dense...
-1 1/4 c. spelt flour
-1/4 c. cocoa powder
-1 1/4 tsp. baking powder
-3/4 tsp. baking soda
-dash of sea salt
-1/3 c. agave
-2 T. maple syrup
-2 c. zucchini, grated
-1/8 c. water
-1 tsp. vanilla
-1 c. vegan chocolate chips
1. Combine the spelt flour, cocoa, baking powder, baking soda and sea salt in a bowl and mix well.
2. Combine the agave, maple syrup, applesauce, zucchini, water, and vanilla and mix well. Fold in chocolate chips.
3. Combine the wet ingredients to the bowl of dry ingredients and mix only until just combined (mixture will look thick and brownie like).4. Place in 9x5x3 loaf pan. Bake approximately 22 minutes at 350 F.
By the way... what exactly is spelt?! Well, according to WH Foods:
"Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat."