Vegan Chocolate Zucchini Bread
Chocolate zucchini bread is the perfect way to enjoy a sweet treat while sneaking in a little extra goodness. The zucchini makes the bread super moist and soft, and the best part? You won’t even taste it—it’s all about that rich, chocolatey flavor! It’s a fun and tasty way to use up extra zucchini and satisfy your sweet tooth at the same time.
This recipe is super simple and totally customizable to fit your unique taste. Want to toss in some nuts or swap out a few ingredients? Go for it! Whether you enjoy it as a snack, dessert, or even breakfast with a cup of coffee, this bread is sure to be a hit any time of day.
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?
Why You’ll Love This Vegan Chocolate Zucchini Bread Recipe
Don’t worry! This healthy chocolate zucchini bread does not actually taste like vegetables. After one bite, you’ll be hooked. Zucchini is naturally sweet and very mild in flavor, so it just adds volume, a touch of sweetness, and a little bit of texture. If that’s not enough to convince you, here are more reasons to love this chocolate zucchini bread:
- Deliciously Moist. Chocolate zucchini bread is incredibly moist thanks to the grated zucchini. The moisture from the zucchini keeps the bread tender and fluffy, making every bite delightful.
- Rich Chocolate Flavor. With cocoa powder and chocolate chips, this bread is a chocolate lover’s dream. The deep chocolate flavor perfectly complements the subtle sweetness of the zucchini.
- Sneaky Nutrition. Zucchini adds a boost of nutrients without overpowering the taste. It provides fiber, vitamins, and minerals, making this treat a little healthier than your average dessert.
- Easy to Make. This recipe is straightforward and requires minimal prep time. You can whip it up quickly, making it a perfect option for busy days or last-minute gatherings.
- Great for Snacks or Desserts. Chocolate zucchini bread is versatile enough to enjoy as a snack or dessert. It pairs perfectly with a cup of coffee or tea, making it an ideal treat any time of day!
Key Ingredients and Substitutions
Looking to bake a delicious chocolate zucchini bread? Understanding the key ingredients and their roles can make all the difference in achieving the perfect texture and flavor. Plus, we’ll share some handy substitutions so you can customize the recipe to fit your pantry supplies and dietary needs!
- Flour – Provides structure to the baked bread, giving it the right texture and support. It also binds the ingredients together. You can use whole wheat flour for a heartier loaf, or gluten-free flour if you’re avoiding gluten.
- Cocoa Powder – Adds the rich chocolate flavor. It also absorbs some moisture, helping balance the wet ingredients. Feel free to use carob powder for a similar chocolate-like flavor, or melted dark chocolate (reduce some liquid in the recipe if doing this).
- Flaxseeds – Act as an egg replacer (when mixed with water) to bind the ingredients and provide moisture. They also give the bread a slightly nutty flavor. You can use chia seeds in the same way, or try applesauce (or apple puree) or mashed banana as a moisture-rich binder.
- Brown Sugar – Lends sweetness and helps keep the bread moist. The molasses in brown sugar gives it a deeper flavor. Swap with coconut sugar, agave or maple syrup for a different flavor, though maple syrup or agave syrup may make the bread slightly more moist.
- Vegan Butter – Adds richness and a tender crumb to the bread. It helps create a soft texture. You can use coconut oil or a neutral-flavored oil like vegetable oil for a similar effect.
- Unsweetened, Non-Dairy Milk – Gives moisture to the batter and helps combine the ingredients smoothly. Any non-dairy milk works—like DIY almond milk, oat, soy, or homemade cashew milk. If you’re in a pinch, water can work too, though it may reduce the richness slightly.
- Vanilla Extract – Enhances the flavor of the chocolate and adds a subtle sweetness. Almond or coconut extract can be used for a different flavor, or you can skip it entirely if needed, though it adds a nice touch.
- Grated Zucchini – Keeps the bread moist without adding an overwhelming flavor. It also adds nutrients like fiber and vitamins. You can use grated carrots or apples if you want a similar moisture content with a slight flavor variation. These scrumptious zucchini muffins are a must-make, too!
- Dairy-Free Mini Chocolate Chips – Creates bursts of chocolate in every bite, giving a rich texture and flavor. Substitute with chopped dark chocolate, cacao nibs, or leave them out entirely for a less indulgent version.
See the recipe card for full information on ingredients and quantities.
How To Make This Healthy Chocolate Zucchini Bread
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.
Finally, 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!
Tips and Serving Suggestions
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. If you and your family enjoy this chocolate bread recipe, you’ll love these vegan zucchini muffins, too! Here are more ways to enjoy this veggie-packed recipe:
- Serve Warm with Vegan Butter – A warm slice of chocolate zucchini bread topped with a pat of vegan butter is simply irresistible. It melts into the bread, making each bite rich and delicious.
- Pair with a Scoop of Dairy-Free Ice Cream – For an indulgent dessert, serve your zucchini chocolate bread with a scoop of dairy-free banana nice cream or plant-based chocolate ice cream. The creamy texture perfectly complements the moist bread.
- Drizzle with Melted Chocolate – Take your bread to the next level by drizzling melted dairy-free chocolate over the top. It adds an extra layer of sweetness and makes the bread look amazing for guests.
- Top with Fresh Berries – Add a burst of freshness by serving your bread with a side of fresh berries. Strawberries, raspberries, or blueberries bring a nice contrast to the rich chocolate flavor.
- Enjoy with a Cup of Coffee or Tea – A slice of this bread is the perfect match for your morning coffee or afternoon tea. The rich chocolate flavor pairs beautifully with your favorite hot drink like this vegan hot chocolate.
FAQs
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.
The batter for this recipe is on the thicker side, so make sure to carefully combine the liquid and the dry ingredients well, without overmixing. 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, cakey, and moist, and comes out amazing as is!
More Vegan Baking Recipes To Explore
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Vegan Chocolate Zucchini Bread
Ingredients
- 1¼ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons flax meal, + 6 tablespoons water
- ¾ cup brown sugar, or coconut sugar
- ½ cup vegan butter, or coconut oil, melted
- ¼ cup non-dairy milk, unsweetened
- 1 teaspoon vanilla extract
- 1⅓ cups grated zucchini
- ⅔ cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line an 8.5″ x 4.5″ loaf pan.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk together and set aside.
- Add the ground flax and water to a small bowl and whisk together until combined. Set aside and allow the mixture to thicken.
- In another separate medium bowl, mix together the sugar, butter, milk, and vanilla until well combined. Add the flax mixture and mix again.
- Combine the wet and the dry ingredients. Fold in the chocolate chips and the zucchini.
- Transfer the batter to the baking pan and bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the loaf before removing it from the pan. Slice, serve, and enjoy!
Notes
- Storing Leftovers: 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.
- Freezing Instructions: 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.
Nutrition
Thanks to our amazing recipe tester Janet Cooper for testing out this recipe!
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Leave a Comment
This recipe is absolutely delicious (super moist, decadent) and also fairly easy to make.
I’ve cut on the amount of coconut sugar (20 grams less), as well as chocolate (40 grams less) and it worked out wonderfully.
I’ve also used a part of wholegrain flour and did not notice it at all.
It’s a great option for family gatherings or to take for a meal over friends.
Thank you so much! 🙂
First time visiting. Looks like I will be visiting here often,
We’re so happy to hear that, Pamela! 🙂
This looks really delicious, excited to try it out
Hello! Your recipe looks AMAZING! Zucchini bread is an absolute favorite of mine. You finding a way to make it chocolate, chocolate chip, Chef’s Kiss!! Question for you. I am gluten free. Is there a gluten free flour option that you would recommend as well as any other adjustments that need to be made with it? I’m really looking forward to giving this recipe a go! I can and will play around with it as needed, it’s just that ingredients are so expensive these days I figured I’d ask since you have so many other great swap ideas/recommendations. Just another thought that you can absolutely pass on. In the future maybe consider giving gluten free recommendations with your other recommended swap options. So many people have Celiac, a gluten or wheat allergy/intolerance along with other allergies. Being vegan, your recipes already eliminate the dairy that I can’t have and they also tend towards the lower end of sugar or you give swaps that help in that area without filling it full of artificial sweetners. Having a swap for the gluten filled flour, with any other adjustments that need to be made (that is often the most difficult part as nut flours and coconut flour changes the amount of liquid needed), that would still give us the same/similar texture to your original recipe would open up your recipes to millions of new men and women. Just a thought. I know it would take a lot of extra work on your end. Anyway, regardless of all that, I can’t wait to give this recipe a go!! If you have any tips, tricks, or swaps for the flour I’d greatly appreciate it. Thank you so very much! ❤️❤️❤️
Thank you for your kind words and enthusiasm for the recipe! While we haven’t specifically tested this zucchini bread recipe with gluten-free flour, many readers have recommended using an all-purpose gluten-free flour as a substitute in similar recipes. Currently, we don’t have the capacity to test every recipe with a gluten-free flour option but we will definitely take your suggestion into consideration for future recipe development. If you make any adjustments when using a gluten-free flour please do report back how it went so other readers can know it went. Happy baking! 🙂
This bread is SO good! The zucchini gives it such a special touch, yum!
This zucchini bread is something special! Love how easy it is to put together!
This chocolate zucchini bread is so easy to make and super moist! I’m eating it for breakfast! Thanks for the recipe.
I’ll be honest; I don’t like vegetables. I’ll also keep being honest and say that this Chocolate Zucchini Bread makes me question the first statement. It’s moist, chocolatey, and easy to cook. They hardest part is convincing your partner that this counts as your daily serving.
SO delicious!
This might be my new fave way to eat zucchini! It adds the perfect amount of moisture to this chocolatey bread! Yum!
Oh, my gosh, this bread is delicious and moist! You’d never know there was zucchini in it. What a great a way to add extra veggies and fiber without compromising the taste 😀
I love finding new unique ways to use zucchini, especially when it’s growing like crazy in the garden!
The texture of this bread just makes me drool! I love how rich, chocolatey and moist this looks – yummy! At first, the zucchini made me think “eeew!”, but now that I’ve used it several times in recipes, I know that it’s actually such an underrated ingredient. This bread will be fantastic with a cup of tea (or two!) and I can’t wait to make it for family. I hope it’ll last more than a few days – lol!
We love this bread…it takes zucchini bread up several notches! Very moist and yes a sneaky way to eat a vegetable!
I LOVE zucchini in all forms so I definitely wouldn’t shy away from this recipe 🙂
Don’t be afraid of zucchini in your sweet baked goods, it adds so much moist and delicious texture! Yum! My kids love this one!
Loooove zucchini bread! Such a sneaky way to get in greens!