Vegan Chocolate Zucchini Bread

Vegan Chocolate Zucchini Bread is a chocolate-filled, dairy free treat that can be eaten for breakfast, dessert, or both! It’s just like your favorite chocolate cake but made with vegetables!

You’d never guess that this chocolate zucchini bread recipe is vegan. It’s rich and chocolatey and devilishly moist, just like vegan chocolate cake, but has shredded zucchini in every bite. What better way could there be to eat vegetables than in a chocolate quick bread?

Zucchini just happens to be one of my favorite vegetables to bake with. It gives this vegan chocolate zucchini bread an incredible amount of moisture, just as it does in my vegan zucchini muffins and savory zucchini bread. All of the zucchini’s health benefits stick around while its vegetal flavor is cooked out, making this bread a crowd-pleasing treat for adults and kids alike!

Recipe features

• Shredded zucchini makes this double chocolate bread incredibly moist and tender, just like your favorite vegan chocolate cake.
• There are hidden veggies in every bite! So, it’s basically good for you (Kidding! …Kind of).
• Both cocoa powder and chocolate chips fill the bread with a rich decadence that any chocolate lover will swoon over.

Ingredients

Zucchini - The zucchini is shredded, drained, then folded right into the batter. It gives this bread a decadent amount of moisture and a boost of vitamins and minerals while its vegetal, earthy flavors are hidden behind the rich chocolate. 

Cocoa powder - Because it wouldn’t be chocolate zucchini bread without the cocoa powder!

Flax eggs - To make flax eggs, you need ground flaxseed and water. Once these two get together, they take on the same consistency as real eggs and help bind the batter together. Ground chia seeds will work in place of the flaxseed.

Coconut oil - Melted coconut oil also adds moisture, as well as a tender crumb. If you don’t have coconut oil, use another neutral vegetable oil, like avocado oil, in its place.

Milk - I like to make zucchini bread with almond milk but oat milk, soy milk, or any kind of non-dairy milk will work.

Chocolate chips - Look for dairy free chocolate chips. My favorites are Enjoy Life vegan chocolate chips and Nestle allergen-free chocolate chips.

Step-by-step instructions

Step 1: Make the flax eggs. First, melt the coconut oil, then set it aside to cool. Next, stir the ground flaxseed and water together and set the mixture aside until the flaxseed has absorbed the water. 

Step 2: Stir the dry mix. Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a medium bowl.

Step 3: Stir the wet mix. In a separate mixing bowl, whisk the milk and vanilla together before adding the flax eggs and coconut oil. Pour the dry mixture into the bowl with the wet, then gently fold them together until just combined.

Step 4: Drain the zucchini. Grate the zucchini over top of a layer of paper towels, a clean kitchen towel, or into a nut milk bag. Wrap it up and squeeze out as much moisture as possible over the sink.

Step 5: Finish the batter and bake. Fold the shredded and drained zucchini and chocolate chips into the bowl with the batter. Pour the batter into your prepared pan and bake until a toothpick comes out clean.

Step 6: Cool, then serve. Let the bread cool in the pan for a few minutes before transferring it to a wire rack. Slice it once it’s completely cool and enjoy!

Tips and FAQs

• 1 cup shredded zucchini = 1 medium zucchini. When in doubt, choose a larger zucchini because it’s better to have too much than not enough. 
• You don’t have to peel the zucchini if you don’t want to. Just wash it really well before shredding.
• If you don’t drain the zucchini, the bread batter will be too loose and watery, resulting in a 
• Allow the bread to cool completely before slicing. If it’s too warm, the bread will crumble and fall apart.
• Add even more to the bread, like crushed walnuts, almonds, peanuts, berries, or dried fruit.

What does zucchini do in baked goods?

This summer vegetable is just plain fun to use in baked goods, like quick bread and cakes. Baking with zucchini is not only a great way to use up an excess when it’s in season, but it also gives these treats a lot of moisture and zero flavor. You’re able to reap all of its nutritional benefits without actually tasting the vegetable!

Can I use this recipe to make muffins instead?

Sure. To make vegan chocolate zucchini muffins, make the batter as normal and transfer it into a lined muffin tin. Bake at 350ºF for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Can this recipe be made gluten free?

I haven’t tried to make gluten free chocolate zucchini bread, but a good quality gluten free flour mix should work instead of the all purpose flour.

Storage

Room temperature: Wrap the loaf of zucchini bread in plastic and keep it on the kitchen counter for up to 3 days.

Refrigerator: To store the bread for even longer, keep it in the fridge. It should stay moist and fresh for about 1 week.

Freezer: It also freezes well for 2 to 3 months. Keep the loaf wrapped in plastic or aluminum foil to prevent freezer burn.

More quick bread recipes

• Vegan Banana Bread
• Coconut Bread
• Pumpkin Bread

If you made this recipe, be sure to leave a comment and star rating below. Thanks!