Gluten-Free Vegan Chocolate Zucchini Bread

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.

Step 3

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 4

Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl
.

Step 5

Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

Step 6

Mix well, adding a splash more milk if it's looking too dry.

Step 7

Add the chocolate chips and fold in gently
.

Step 8

Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).

Step 9

Bake in the oven for around 35 minutes until risen and an inserted skewer comes out clean
.

Step 10

Once out the oven, leave to cool on a wire rack before cutting.

Step 11

Tastes best fresh but keeps covered in the fridge for up to a few days.