If you or any of your neighbors grow zucchini in your garden then you know that come harvest time, you are swimming in squash (IYKYK)! There are a hundred ways to enjoy the bounty, but our vegan chocolate chai zucchini bread (it’s more like snack cake!) is sure to please.
Vegan Chocolate Chai Zucchini Bread
Yields 1 9”x9” brownie or 9”x5” loaf pan
½ cup zucchini, grated and squeezed of excess water
¾ cup vegan buttermilk (dairy-free milk + 1 Tablespoon lemon juice or apple cider vinegar), room temp
¼ cup vegan butter, melted & cooled to room temp
¾ cup granulated sugar
¼ cup brown sugar
¼ cup dairy-free yogurt, room temp
1 ½ cups all purpose flour
½ cup cacao powder
1 Tablespoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ cup Tanglewood Ginger Spiced Chai, heated
½ cup dairy-free chocolate chips
Preheat your oven to 350 Fahrenheit and line a 9x9” or 9x5″ pan with parchment paper.
Grate the zucchini and make the vegan buttermilk by stirring together your choice of dairy-free milk and a tablespoon of fresh lemon juice or vinegar.
In a large mixing bowl, whisk the butter, sugars, and yogurt. Add the zucchini to the bowl and mix until combined. Add in all of the dried ingredients in three increments, avoid overmixing the batter. Stir in the buttermilk, mixing together all the ingredients.
Before the dry ingredients are fully incorporated, add in the heated chai, folding in the batter till just incorporated. Pour your batter into the pan and sprinkle the chocolate chips on top.
Bake for 40-45 minutes for a 9x9” pan or 50-55 minutes for a 9x5” pan. Once done and it’s no longer jiggly, remove the cake from the oven to cool for at least 20 minutes before serving.