I have a dairy-free family member, and while there are more options than ever for allergy- sensitive ingredients, they are quite pricey. For example, a bag of allergen-free chocolate chips will set you back more than $10. While I find dairy-free chocolate to be a worthy splurge on occasion, I cannot afford to bake with it as often as I would like. So, I searched for a more budget-friendly option. I ran across a Taste of Home article on how to make dairy-free chocolate chips using only 3 ingredients, for a total of around $4.83. The recipe called for hand-piping the equivalent of a bag of chocolate chips. From past experience, I knew how tiring that process is, and decided to take the easier route by making chopped chocolate chunks. I was pleasantly surprised with the results.
The chocolate chunks add a rich dark chocolate flavor to moist zucchini bread and will curb a ravenous chocolate craving. You can add different extracts, such as mint or coconut, or replace the honey with agave nectar for a vegan option. While I do think homemade chocolate is worth a try, it may not hold up in recipes that require more sweetness, such as chocolate chip cookies.
Nutty Chocolate Chunk
Zucchini Bread
Ingredients:
Dairy-Free Chocolate Chunks:
1/2 cup coconut oil
1/4 cup honey (or agave)
1 cup unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract (optional)
1 pinch of salt (optional)
Bread:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted and slightly cooled
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups packed shredded zucchini (undrained)
1 cup chocolate chunks
1 cup finely chopped walnuts (divided)
Instructions:
Dairy-Free Chocolate Chunks:
Line an 8x8-inch baking pan with parchment paper, maintaining at least 2 inches of overhang. In a medium saucepan, combine the coconut oil and honey. Turn the heat to medium-low and cook until the mixture comes to a slow simmer. Remove from heat and stir in the cocoa powder, vanilla, and salt. Pour the mixture into the prepared pan, spreading it evenly. Cool completely, then freeze until firm. Lift out the chocolate by the parchment overhang and place on a cutting board. Chop the chocolate into 1/3-inch sized pieces. Refrigerate leftover chocolate in an airtight container.
Yield: 2 cups.
Bread:
Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the coconut oil and sugar. Beat in the eggs and vanilla extract, then fold in the zucchini. Add the flour mixture and stir until combined. The batter will seem very thick at first, but the zucchini will begin to release its juices, which thins the batter. Stir in the chocolate chunks and 3/4 cup of the walnuts. Pour the batter into the prepared pan and sprinkle with the remaining 1/4 cup of nuts. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out with a few moist crumbs. Let cool completely in the pan, then run a knife around the edges. Remove the bread from the pan and cut into 8 slices.
Yield: 8 servings.
