Move over banana bread, this vegan chocolate zucchini bread is ready to take over! This sweet bread is easy, relatively quick to make, and uses basic baking ingredients that you will likely already have in your pantry. It’s so moist and tender, and you’ll be amazed to know it’s actually healthy. This recipe is dairy-free, egg-free, nut-free, plant-based, and delicious!
If you love banana bread, this is a fun way to switch things up, sneak in some greens, and get your chocolate fix… What’s not to love?
If you’ve never had zucchini bread and you’re skeptical about it, this healthy chocolate zucchini bread will definitely change your mind.
For those who aren’t so sure, this zucchini bread does not actually taste like vegetables. Zucchini is naturally sweet and very mild in flavor, so it just adds volume, a touch of sweetness, and a little bit of texture. Plus, the chocolate from the cocoa powder and from the delicious chocolate chips really makes any veggie flavor from the zucchini disappear.
If that’s not enough to convince you, here are more reasons to love this chocolate zucchini bread:
Raw Cacao Powder: In this recipe, we use cocoa powder which is your standard cocoa used for baking. However, if you want to maximize the nutritional potential of this recipe, you can use raw cacao powder which is minimally processed and retains the highest amount of nutrients in comparison to baking cocoa. But you can certainly use either and they will be both yields the same delicious result!
Coconut Oil: This recipe is very easy and can be tweaked to your liking. Feel free to use refined coconut oil if you prefer instead of vegan butter. Just ensure that either option is melted so that it combines easily with the batter.
Coconut Sugar: You are also welcome to substitute coconut sugar for brown sugar. It will create the same final result but it is a bit of a healthier option and amazing for those who need to watch their blood sugar levels. Coconut sugar is lower on the glycemic index than regular brown sugar, and it has a nice variety of minerals.
This sweet bread is very easy to make. Grab a box grater and have fun with this recipe!
Make Your Batter
Step One: Combine the sifted flour, cocoa powder, baking soda, and salt together in a large bowl.
Step Two: To make your vegan “egg”, whisk together the ground flax and water to a small bowl. Set it aside to thicken.
Step Three: In another separate medium bowl, combine the sugar, butter, milk, and vanilla. Add the flax mixture and stir to combine. Combine the wet and the dry ingredients together.
Add To Your Batter
Step Four: Fold the chocolate chips and the zucchini into your batter.
Bake Your Bread
Step Five: Transfer the batter to a loaf pan. Bake for 50 minutes. It’s done when a toothpick inserted into the center of the loaf comes out clean.
Once baked, allow the loaf to cool. Remove it from the pan. Slice, serve, and enjoy!
This is a really fun recipe to make with kids, especially if your kids (or nieces or nephews) love being involved in the kitchen. Because this recipe is so easy, they can get hands-on and help with all of the baking. They’ll have fun and feel like pros!
Since this recipe has a healthy dose of veggies, it’s a great way to sneak in healthy vegetables for the kids, especially if you have picky eaters. This is a great opportunity to show kids how they can make really fun recipes with veggies.
This chocolate zucchini bread stores well at room temperature in an airtight container for up to a few days or in the refrigerator for up to a week.
You can also freeze this recipe! Cut the bread into slices before freezing which allows you to easily thaw them out for snacks, lunches, dessert, and beyond.
There is no need to peel the zucchini in this recipe. The skin contains lots of healthy vitamins and minerals! Zucchini skin is thin and it will soften during the baking process. We use a box grater and grate the zucchini on the side with the large holes. No need to press out any moisture, as this is what’s going to make this bread moist and delicious!
In this recipe, we use an 8.5″ x 4.5″ loaf pan. If you don’t have this size pan, don’t fret. You can use another pan that is very similar in size, or even split it up between 2 mini baking pans and just adjust for the cooking time. Another nice option for this recipe is to turn the batter into muffins instead of a loaf. Whatever variation you choose, check on the oven frequently. When you think it’s done, insert a toothpick into the middle. When it comes out clean, the bread is done!
The batter for this recipe is on the thicker side, so make sure to carefully combine the liquid and the dry ingredients well, without over mixing. Do your best to ensure minimal clumps if you can. We don’t suggest adding any extra liquid because it can make the loaf quite dense. This recipe is perfectly fluffy, cake-y, and moist, and comes out amazing as is! So don’t be tempted to change it because the batter is slightly thick.
This chocolate chip zucchini bread is a good source of magnesium. This mineral is required for hundreds of chemical processes in the body. It is critical for muscle function, relaxation, cognitive function, digestion, and so much more. These days, soil can be extremely depleted in essential minerals such as magnesium. You could eat tons of healthy plant foods but you might not be getting as much nutrients that you need due to declining levels of it in our soil. We could all use a little more magnesium in our diets and chocolate is a delicious way to get more of it!
Hungry for more vegan baking tips and recipe ideas? These recipes and tips will ensure you create the most delicious and easy vegan baked goods that will delight everyone. Jump right in to an enjoy the all the things that vegan baking has to offer!
Thanks to our amazing recipe tester Janet Cooper for testing out this recipe! Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.