Move over banana bread, chocolate zucchini bread is ready to take over the “healthy sweet bread” space! Whenever I make this chocolate zucchini loaf, I think: I should absolutely make this more often. It’s easy, relatively quick to make, and uses basic baking ingredients that you will likely already have in your pantry.
If you love banana bread, this is a fun way to switch things up, sneak in some greens, and get your chocolate fix!
Zucchini In a Sweet Bread?
If you’ve never had zucchini bread and you’re a skeptic about it, this vegan chocolate zucchini loaf will definitely change your mind.
For those who aren’t so sure, zucchini bread does not actually taste like vegetables. Zucchini is naturally sweet and otherwise very mild in flavor, so it just ads 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 masks any veggie flavor from the zucchini disappear.
This vegan zucchini bread is moist, sweet, cakey, and oh-so-chocolaty. I personally love the double chocolate flavor with the added chocolate chips. If you really want to, you can omit the chocolate chips and still have a chocolaty loaf if that’s more chocolate than you normally like (but let’s face it, most of us love to indulge in all things double chocolate).Print
This delicious vegan chocolate zucchini bread is a moist, cakey treat that is reminiscent of chocolate cake but is relatively healthy and guilt-free!
- 1 ¼ cup of all-purpose flour
- ⅓ cup of cocoa powder
- 1 teaspoon of baking soda
- 1 pinch of salt
- 2 tablespoons of flax meal (+ 6 tablespoons water)
- ¾ cup of brown sugar (or coconut sugar)
- ½ cup of vegan butter (or coconut oil, melted)
- ¼ cup of non-dairy milk (unsweetened)
- 1 teaspoon of vanilla extract
- 1 ⅓ cups of grated zucchini
- ⅔ cup of mini chocolate chips
- 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!
Keywords: vegan bread, vegan chocolate bread, zucchini bread, vegan dessert
Healthy Chocolate Zucchini Bread
If you love your sweets but try to steer clear of junk food, this recipe is relatively healthy compared to other treats. While I wouldn’t call this recipe a “health food” just because it has zucchini in it, it does have some surprising health benefits. Zucchini is extremely low in calories and is rich in minerals such as calcium, iron, magnesium, and potassium.
It also contains vitamin a, vitamin c, vitamin k, folic acid, and antioxidants! It’s also not the type of dessert that is overly sweet, so if you love just that perfect bit of sweetness that’s not overpowering, this is the treat for you.
For The Love of Chocolate!
Cocoa is also extremely healthy and is one of the top antioxidant-rich foods on the planet! Cocoa powder provides iron, and it’s a rich source of magnesium too. Magnesium 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 nutrition as you thought due to depleted soil. Consuming superfoods like cocoa that are very nutrient dense is a great way to ensure we get a hefty dose of this critical mineral! We could all use a little more magnesium in our diets and chocolate is one of my absolute favorite ways to do that. And this vegan chocolate zucchini loaf is a great start!
In this recipe, I write to 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!
Easy Ingredient Swaps
Feel free to use coconut oil if you prefer instead of vegan butter. Just ensure that either option is melted so that it combines easily with the batter.
You are also welcome to substitute brown sugar for coconut 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.
Note that you can also freeze this recipe! It freezes well and you can thaw out slices for snacks, lunches, dessert, and beyond. So enjoy this delicious vegan chocolate zucchini loaf! I hope that if you’ve never had chocolate zucchini bread, that you will now be converted and have a new favorite!
Let The Little Ones Join In!
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 they’ll feel like pros!
And 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. I think it’s fun and important to show kids how they can make really fun recipes with veggies, just like this one. They’ll be amazed at how you can’t even taste the zucchini!
Pick a Size (Or Make Muffins)!
In this recipe, I use an 8.5″ x 4.5″ loaf pan. If you don’t have this size pan, you can use another pan that is very similar in size. You can even split it up between 2 mini baking pans and just adjust for the cooking time. Another really nice option for this recipe is to turn the batter into muffins instead of a loaf. With any variation, check on the oven frequently and when you think it’s done, insert a toothpick and ensure it comes out clean.
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. I 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! So don’t be tempted to change it because the batter is slightly thick.
Inspired To Do Some More Vegan Baking?
Vegan Chocolate Zucchini Bread photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan!