This moist and fudgy vegan chocolate eggplant bread is so delicious for breakfast, brunch, snack, or dessert! The combination of eggplant, cocoa, and chocolate chips makes a double chocolate bread is wonderful and something you have to try for yourself.
I am not a fan of recipes that claim “hidden vegetables” or a sneaky way to get your kids or picky eaters eating veggies. I do my best to serve a variety of vegetables to my daughter and let her try them in her own time. With this method, the pressure is off and I am always honest about what she’s eating. This method works for our family. Without the pressure, Troian is likely to try anything once and ends up eating a wide variety of (always vegan) foods.
With this chocolate eggplant bread recipe, I let Troian watch me shred the eggplant and put it in the bread. Knowing that it had chocolate chips, she did not hesitate when she was offered a slice. Now she knows she can like eggplant at least in one form and she’s more willing to try it in other forms (like on this ratatouille pizza) in the future.
Why You'll Love This Recipe
- With cocoa powder and chocolate chips, it’s a double chocolate flavor explosion.
- The eggplant makes the bread moist and fudgy.
- Even if you haven’t had another vegetable all day, at least your bread won’t let you down.
- Does this chocolate eggplant bread recipe actually taste like eggplant? The eggplant flavor is incredibly subtle with the cinnamon and chocolate taking the lead in this dessert. The eggplant exists more for texture and moisture in this recipe.
- How do I properly shred the eggplant? You could do it the old-fashioned way with a knife, but that takes approximately forever. You can use a mandolin with a julienne function or do what I did, use the shredder function of a food processor. I first used the shredder function and then added the blade back to the bowl and pulsed 2-3 times until there were no huge chunks of eggplant, but I stopped before the eggplant became anything close to a puree.
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Chocolate Eggplant Bread
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 6 tbsp aquafaba
- 2 tsp ground flax meal
- 3/4 cup brown sugar
- 1/2 cup unsalted butter melted and cooled slightly (cool enough that it doesn't melt the chocolate chips too much)
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cup packed shredded eggplant (about 1 large eggplant- shredded in a blender or food processor)
- 1 cup vegan chocolate chips divided- 3/4 cup & 1/4 cup
- In a small bowl, combine the aquafaba and ground flax meal. Stir and set aside for at least 5 minutes to make your binder.
- Preheat your oven to 350°F and prepare a 9x5" bread loaf pan with parchment paper and nonstick spray.
- In a medium bowl, whisk together all of your dry ingredients.
- In a large bowl or a stand mixer with a whisk attachment, add the aquafaba mixture, brown sugar, butter, oil, and vanilla and stir until mostly smooth and no large lumps remain.
- Add the dry ingredients to the wet ingredients and stir until just combined and you know longer see dry flour.
- Fold in the eggplant and 3/4 cup of the chocolate chips until it is evenly dispersed in the mixture.
- Transfer the mixture to your prepared bread loaf pan and sprinkle the remaining chocolate chips over the top.
- Bake at 350°F for one hour or until a toothpick entered into the center comes out clean.
- Cool on a wire cooling rack for 15 minutes before attempting to remove the bread from the pan.
- Remove the bread, slice, and serve.