Vegan

Vegan Chocolate Zucchini Bread

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This vegan chocolate zucchini bread is rich, moist, and soft and easily made in one bowl using simple wholesome ingredients. Jump to Recipe

a sliced loaf of chocolate zucchini bread on a wooden chopping board

This moist and fudgy easy vegan chocolate zucchini loaf packs in a whole zucchini but you would never know.  It honestly tastes like an actual chocolate cake! All the zucchini does is add a bunch of moisture. No weird veggie taste in the background.

I already have a Vegan Zucchini Bread on the blog which is amazing and also super simple to make. If chocolate is not your thing, go for that one. If you’re team chocoholic, then my vegan chocolate zucchini bread is for you! So rich and decadent in taste which makes it an amazing dessert—perhaps even topped with my vegan carrot cake ice cream. I mean, might just as well add some more sneaky veggies for good measure, right?

But it’s also a great snack and easily portable! Perfect as a grab-and-go sweet breakfast treat! The recipe is super easy to make in one bowl. Perfect for beginners.

overhead shot of a loaf of vegan chocolate zucchini bread on a chopping board

Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread is rich moist and soft and easily made in one bowl using simple wholesome ingredients.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Dessert, Snack

Cuisine: American

Keyword: vegan zucchini bread, vegan zucchini bread with chocolate chips

Servings: 10

Calories: 219kcal

Author: Vegan Richa

Ingredients

  • 3/4 (147 g) shredded zucchini from roughly 1 small zucchini
  • 1 1/2 cups (187.5 g) flour I used a mix of 1 cup all purpose 1/2 cup spelt
  • 1/4 cup (21.5 g) cocoa
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon (½ teaspoon) fine sea salt
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom Optional
  • ¼ teaspoon ground nutmeg
  • 1/2 cup brown sugar or coconut sugar
  • 1/4 cup (61 g) apple sauce
  • 1/4 cup (59.15 ml) neutral-tasting oil of choice avocado, sunflower, refined coconut etc
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (177.44 ml) non dairy milk
  • 1/2 cup (118.29 g) dairy-free chocolate chips – Half in batter and half for topping

Instructions

  • Shred the zucchini and place on a layer of paper towels and set aside while you prep the rest of the ingredients. In a bowl, mix all the dry ingredients until well combined. Now,  add in the wet ingredients except for the zucchini and chocolate chips and mix well to make a stiff batter.

  • The batter should be somewhat stiff. If it isn’t then add 1 to 2 tablespoons more flour and mix in. Squeeze the zucchini shreds in the layer of paper towel over your sink to remove the excess moisture, then add the zucchini to the batter along with half of the chocolate chips. Fold zucchini and chocolate chips into the batter. Now, pour the batter into a prepared loaf pan (9 x 5“) and sprinkle remaining chocolate chips on top.

  • Bake at 365°F for 50 to 55 minutes or until a toothpick from the center comes out clean clean. Cool for 15 minutes then remove from the pan. Cool completely before slicing.
  • Store: Store on the counter for the day and refrigerate for up to 7 days.You can add ganache on this bread instead of the chocolate chips. Melt 1/2 cup vegan chocolate chips with 1/4 cup coconut cream in a double boiler. Once smooth, spread over baked and cooled bread.

Notes

  • You can skip the chocolate chips if you want.
  • To further enhance the chocolate flavor, you could add some instant espresso or coffee powder.
  • for Glutenfree: replace 1/4 cup flour in my Glutenfree zucchini bread with 1/4 cup cocoa powder
  • for Oilfree , omit oil and add 2 tbsp more applesauce 
  • Leftover chocolate zucchini bread can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.
  • By letting the zucchini shreds rest in the paper towel,  then squeezing out the excess water before adding the veggie shreds to the batter, we remove some of the excess moisture. Don’t skip this part or your batter might be too moist.

Nutrition

Nutrition Facts

Vegan Chocolate Zucchini Bread

Amount Per Serving

Calories 219 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 174mg8%

Potassium 171mg5%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 16g18%

Protein 3g6%

Vitamin A 29IU1%

Vitamin C 3mg4%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients for making Vegan Chocolate Zucchini Bread

  • shredded zucchini for extra moisture! I added about  1 small zucchini. Don’t worry, you will not be able to taste it! Squeeze out the zucchini for the best results.
  •  flour – I used a mix of all-purpose and spelt but you can use just all-purpose or add whole wheat instead of spelt.
  • cocoa powder for that lovely color and intense chocolate flavor. Are we still adding some real chocolate? ABSOLUTELY!  Dairy-free chocolate chips all the way!
  • As raising agents, we use a blend of baking soda and baking powder.
  • fine sea salt helps to intensify the chocolate flavor.
  • To up the cozy in this chocolate zucchini bread, I like to add some vanilla extract and a blend of ground cinnamon, ground cardamom, and ground nutmeg.
  • brown sugar adds a nice round sweetness that goes so well with the spice blend! You can use coconut sugar instead
  • apple sauce is used as a vegan egg replacement.
  • As a source of fat, we use a neutral-tasting oil. Use what you have on hand – avocado, sunflower, refined coconut, etc. All of those work.
  • To lighten up the batter, I add some non-dairy milk. Almond, coconut, cashew, oat, hazelnut, or soy milk would be perfect.

overhead shot of a sliced loaf of vegan chocolate zucchini bread on a wooden chopping board

Tips & Substitutions:

  • You can skip the chocolate chips if you want.
  • To further enhance the chocolate flavor, you could add some instant espresso or coffee powder.
  • Leftover chocolate zucchini bread can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.
  • By letting the zucchini shreds rest in the paper towel,  then squeezing out the excess water before adding the veggie shreds to the batter, we remove some of the excess moisture. Don’t skip this part or your batter might be too liquid.
  • For extra easy mixing, sift together all dry ingredients before adding them to the batter.
  • for Glutenfree: replace 1/4 cup flour in my Glutenfree zucchini bread with 1/4 cup cocoa powder

overhead shot of ingredients used for making vegan chocolate zucchini bread

How to make Vegan Chocolate Zucchini Bread:

Prep: Shred the zucchini and place it on a paper towel and set aside while you prep the rest of the ingredients.

dry ingredients for chocolate zucchini bread in a white bowl

In a bowl, mix all the dry ingredients until well combined. You could also sift this mix to get rid of any lumps in the flour before adding the wet ingredients!

shredded zucchini being added to chocolate cake batter in a white mixing bowl

Now,  add in the wet ingredients except for the zucchini and chocolate chips and mix well to make a batter. The batter should be somewhat stiff. If it isn’t then add 1 to 2 tablespoons more flour and mix in.

chocolate zucchini cake batter in a white bowl

Squeeze the zucchini in the paper towel to remove the excess moisture then add the zucchini to the batter along with half of the chocolate chips. Fold zucchini and chocolate chips into the batter.

overhead shot of a white bowl with vegan zucchini bread batter sprinkled with chocolate chips

Now, pour the batter into a prepared loaf pan (9 x 5“ ) and sprinkle remaining chocolate chips on top.

raw unbaked vegan chocolate zucchini bread sprinkled with chocolate chips

Bake the chocolate zucchini bread at 365°F for 50 to 55 minutes or until a toothpick from the center comes out clean clean

freshly baked loaf of vegan chocolate zucchini bread

Prep your baking pan for easy removal:

Lightly grease the pan, then line with a sheet of parchment paper, leaving some overhanging. That way, you can just lift your loaf out of the pan once cool enough to move.

side view of a loaf of moist vegan chocolate zucchini bread with one slice cut

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