1/8 tsp allspice So good! I baked for 25 min (checking frequently until toothpick came out clean). What flour and how much would you recommend? Can you eat eggs? I also used 90% dark chocolate and it made the bread a bit bitter, so I don’t recommend. This is a terrific recipe, and I subbed the oil for aquafaba…BAM! She verbally told me which ones to avoid & I found the semi-sweet chocolate chips all I needed to create special treats for my husband. Thanks for the lovely review! If you leave out the chocolate I recommend using a bit of cinnamon (I can’t remember how much I used) in it’s place for flavor. Would you please post a recipe for orange chocolate cake? Damn, this is good! Thank you for helping me bake through the quarantine. I subbed 2 eggs and more gluten-free oat flour instead of gluten-free flour blend, and it worked great. If so, how much would I sub for those other flours? I think the almond flour really gives it an extra kick. This is the first recipe I have used oat flour instead of whole oats and I think I personally prefer the chewiness of whole rolled oats and may try that next time. Dana’s suggestion is brilliant! Thank you again, you’re recipes are always the best V and GF that I can find! I even enjoyed mine with a bit of creamy peanut butter for a bit more protein. I told my kids that everyone leaves cookies for Santa and we can do better. Still felt guilty lol wonder how this would turn out with Honey instead. I added 1/2 tsp cinnamon This recipe looks amazing!!! Did you use the same amount (1/4 cup) of aquafaba? Also, it’s estimated based on 12 servings per recipe, made without optional ingredients. I made several substitutions, mostly was due to not having ingredients and wanting to make it anyway! Also, it was super easy — will definitely make again :), Thanks for sharing your recipe change, Merilla! What if you’re not gluten free? It’s super helpful for us and other readers. However, I know this is going to sound funny- but would this recipe work without the zucchini? Looking to make brownies using zucchini and I just love your recipes so much but can’t quite find one that fits the bill. It’s soooo good! Hope that helps! I’m obsessed. Let us know if you try it! Sep 19, 2017 - Fluffy, tender, delicious Chocolate Zucchini Bread! We used whole wheat pastry flour as a sub for the gluten free flour. This is a constant go to for me, I always get excited when I have zucchini that has to be used because it means I get to make this! With or without xylitol? The texture was so good for a vegan loaf and lovely chocolatey flavor and the zucchini made it so moist! Hi Elle! My husband loved the fact that zucchini is hidden inside this amazing bread. It really doesn’t get much better than this! ), snack, or healthier dessert. Xo. I even did half AP and half whole wheat flour and it still turned out delicious! I was just given 2 giant zuchinni today and was figuring out what to make. Thanks for sharing your recipe changes! It did not disappoint!! Is this just because I possibly overcooked it? Definitely the hardest part is waiting for the loaf to cool before cutting it. We’re so glad it turned out well! This vegan gluten free zucchini bread is TDF- to die for! Loved this! I loved this recipe (as I do all of your recipes… I always make those jalapeno biscuits). Apr 22, 2015 - Easy, 1-bowl vegan banana muffins with a crumbly, sweet top. Your recipes are always so yummy! Will definitely make again and again! They were fantastic! Jenny – I think you could sub the oil for more applesauce. cake before. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. No Bake Peanut Butter Coconut Balls – Vegan Gluten Free Protein Balls! Can’t eat apple (high FODMAP) so replaced with a little smashed banana. Thanks for sharing your experience and changes, Jade! Mar 1, 2019 - Vegan, gluten-free carrot muffins loaded with fruit and veggies. My modifications: Sep 10, 2020 - Tender, fluffy, vegan chocolate muffins made with chocolate chips in 1 bowl! These vegan zucchini muffins are light and fluffy and perfect for a weekend breakfast! Id love to have a look at what the employee said and see if there are any I CAN eat, I just did a search and there is no where in my region to buy their products. Simple, healthy, and so delicious. Naturally sweetened Love all of your recipes that I have tried so far! Bake for about 20-30 minutes. SO good! 537. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 12 muffin muffin tin and set aside. We would recommend trying to bake a little less next time or let it rest in the pan longer after removing from oven. Can I use regular flour for the gf and oat flour? I use a spiralizer to shred a bunch of zucchini at once and I freeze it in batches. :-). I know this is my fault and I’v done something wrong but can’t figure it out …. I’m British so not familiar with the cup measurements and it’s possibly something to do with that! Let us know how it goes! I have heard of zucchini bread and have seen a few recipes but I haven’t brought myself to trying it out yet. I didn’t have coconut sugar or apple sauce but I substituted with cranberry juice. Oat absorbs more moisture so if subbing almond, you’d need to use more of it and it still might not cook through as well. God bless ya, you angel. I’ve never tried it before, and it’s the only gluten free flour I have available to me. As with every other recipe I have tried from your website, this one turned out very, very good! Although, I’ve had this issue with almost ALL my gf baking attempts: no matter if the toothpick comes out clean, it’s still kinda underdone at the bottom. If the batter appears too thick, add a touch more almond milk. half the oil and used a bit less maple syrup, used chicken eggs in place of flax eggs, and baked in mini muffin tins for 15 minutes! Yum yum!!!!! It’s one of my faves ;D. My daughter made this today, it is fantastic! Our best guess is it’s the flour swap. Merci. Hi Alisha, we haven’t tried that, but we think it would end up too dense. Even terrible vegan baking is usually edible. Hi!! It is truly an exceptional chocolate cake-and the fact that it’s vegan is a major bonus! It was delicious! I put it in for an hour. I know it’s a zucchini recipe but what can I use instead? The base is a blend of flax eggs, coconut oil, zucchini, and applesauce, while maple syrup and coconut sugar add the perfect amount of natural sweetness. Hi Kathy! Hi Arlene! You can’t really taste the zucchini past all the chocolate, but it was still delightful. Another reader subbed an equal quantity of GF flour in place of oat flour and that worked for them, so that might be worth a shot! Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size) Prepare flax egg in a large mixing bowl. Count me in, this recipe is definitely worth a try if you’re looking for a crave. Hi Grace, we haven’t tried it that way, but yes, we’d suggest adding more flour if you try it without cocoa. (I was baking while I had not one, but three sick kids home from school- never again!) I did use almond meal in place of almond flour which I already had on hand. We’re so glad you enjoy this recipe, Rhian! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Not gluten free and all those are quite hard to get hold of…do I need to use less? PLUS zucchini is everywhere and in abundance right now so really you have no reason not to make these this weekend. Any way to sub arrowroot or cornstarch for the potato starch? We’re so glad you enjoy it, Allegra! Also wondering if adding some sweet potato would add moist. It’s the best recipe I have found on your blog and I will continue to make this recipe for years to come! WOW. – used chia eggs instead of flax eggs I recently made this, following the recipe exactly. I baked it exactly 57 min in a 9×5 loaf. Hope that helps! We would estimate ~20-30 minutes for muffins. I think these are the best muffins I have EVER made! 1 cup grated yellow squash (instead of zucchini) Yummy taste & texture with the following modification: Thanks so much for the lovely review, Jess. Thanks so much for the lovely review! Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again. I will definitely be making it again! xo. She’s also a really picky eater so it is great that she likes it. Yeah! Thanks! I’m confused by your saying “2 batches” – Are you saying to double the 2 Tablespoons flax so this recipe would use 4 tablespoons flax and 10 Tbsp water? In a medium bowl, whisk together all the dry ingredients. For example – 15 ingredients for the zucchini chocolate cake, 13 for the banana bread. i had my doubts because i had to bake mine for about 1 hour 10 minutes and a toothpick still didnt come out perfectly clean… but it was SO worth the wait. Thx! <3. HOW DO YOU DO IT? Almond meal instead of almond flour I followed everything except I didn’t have coconut oil so I just melted some coconut butter with a little avocado oil. So excited to try this! Very tasty, although I do think it needs more of a spice kick if omitting the chocolate flavor, so I think next time I would increase the cinnamon, ginger, maybe add cloves and some chopped walnuts. Jan 12, 2016 - Easy, one-bowl vegan banana muffins with a crumbly, sweet top. As sweetner, I doubled the maple syrup quantity; omitted the sugar. this is the best thing i have ever baked!!! The bread was very rich and moist. Best, Can I make this if I have no baking soda? Also I replaced gluten-free flour blend with only white rice flour, almond flour with almond meal and almond milk with rice milk. yeah! That would definitely be the issue! Absolutely delicious – you are a a creative genius with the recipes you make. Let us know how it goes! Tastes like chocolate cake- the best chocolate cake I’ve ever eaten ❤️ Thank you for the recipes! Do you think I could pour the batter into muffin tins and make muffins with it, or would it require additional substitutions? Thanks so much! this is really delicious, easy and rich ..the texture is beautiful.. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Nonetheless, still really good. I had to improvise a bit with what i had on hand so instead of almond milk I used a a couple spoonfuls of coconut Yoghurt+water, I also omitted the chocolate chips because I didn’t have any and I didn’t want it to be too sweet and I also used blanched almond meal instead of flour. Same with almond flour. Yay! xo. Healthy, easy to make, and satisfies a serious chocolate craving. thanks MB, again a success! Excellent with a cold glass of coconut milk. For gluten-free flours, I tested many combinations, but a mixture of oat flour, gluten-free flour, and almond flour worked best! Will definitely be making this again but next time I’ll try muffins to make it a bit more portioned. xo. THIS WAS AWESOME. I used whole milk yogurt, if you’re okay with dairy! Can I sub the coconut oil for something else? 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