A dairy-free, fudgy double chocolate oatmeal zucchini bread made with whole grains (oats) is the best moist and fluffy fast bread!
– 2 cups rolled oats – ⅓ cup cocoa powder – 1 tsp baking soda – 1/2 tsp sea salt – 2 large eggs – 2 cups grated zucchini about 2 medium-sized zucchini – ½ cup avocado oil – ½ cup pure maple syrup – 2 tsp pure vanilla extract optional – 1 tsp lemon juice or vinegar – 1 cup chocolate chips
Pre-heat the oven to 350°F and line a 9" x 5" loaf pan with parchment. Blend the whole oats for 30 seconds in a high-speed blender to make flour.
Extra chocolate chips can be added to the loaf pan's chocolate zucchini bread batter.Let the bread grow in a loaf pan covered in colourful aluminium foil.
At 190 degrees Fahrenheit, quick breads are done. Insert a digital thermometer into the thickest portion of the bread and wait until the numbers stop moving to ensure it is baked through.
Since elevation and batter temperature affect baking time, this is the best technique to make his chocolate zucchini bread precisely.
Let bread cool to room temperature before slicing and serving. It's tempting to slice warm bread, but it disintegrates quickly.