Chocolate Sour Cream Zucchini Loaf

Tofutti

Don’t loaf around! Eat this vegan chocolate zucchini loaf. You loafer, you

THERE'S MORE WHERE THIS CAME FROM!

1 1/4 cups all-purpose flour

1/2 cup natural sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon or pumpkin pie spice

1/4 teaspoon salt

1 medium banana, mashed

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups zucchini (about 1 medium zucchini), grated (by hand or in food processor)

1/3 to 1/2 cup plant-based chocolate chips (dark or semi-sweet)

1/3 to 1/2 cup coarsely chopped pecans

Optional accompaniment: non-dairy whipped cream

Don’t loaf around! Eat this vegan chocolate zucchini loaf. You loafer, you

Preheat oven to 350 degrees. Spray a standard 4 x 8” loaf pan with oil or non-stick spray and lightly flour.
On low speed of electric mixer—or in large bowl by hand—combine flour, sugar, cocoa powder, baking soda and powder, cinnamon, and salt.
In medium bowl, whisk together by hand banana, Better Than Sour Cream, oil, and vanilla. Pour over dry ingredients and mix at low speed until completely combined, scraping down sides of bowl as necessary. Fold in zucchini by hand.
Transfer batter to prepared pan and gently smooth top. Sprinkle evenly with chocolate chips and nuts and bake about 55 minutes or until risen, set, and wooden pick inserted in center comes out clean.
Cool completely on wire rack. Store in refrigerator and allow to come to room temperature before serving with non-dairy whipped cream, if desired.