Vegan Chocolate Zucchini Bread Recipe

Introduction

This vegan chocolate zucchini bread is a moist and rich treat that perfectly balances the subtle freshness of zucchini with rich cocoa flavors. It’s a delicious way to enjoy a sweet snack that’s also packed with wholesome ingredients.

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

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C). Line an 8.5″ x 4.5″ loaf pan with parchment paper or lightly grease it.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
3. Step 3: In a small bowl, mix the flax meal with water and whisk until well combined. Let the mixture sit for a few minutes to thicken.
4. Step 4: In a separate medium bowl, combine the brown sugar, vegan butter, non-dairy milk, and vanilla extract. Mix until smooth, then add the thickened flax mixture and stir to combine.
5. Step 5: Pour the wet ingredients into the dry ingredients. Fold gently to combine, then fold in the grated zucchini and mini chocolate chips evenly throughout the batter.
6. Step 6: Transfer the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the bread to cool completely before removing it from the pan. Slice and serve.

Tips & Variations

• For added texture, try folding in chopped nuts like walnuts or pecans along with the chocolate chips.
• If you prefer a less sweet bread, reduce the sugar by a quarter cup without affecting moisture.
• Make sure to squeeze excess moisture from the grated zucchini to prevent a soggy bread.
• Use dairy-free yogurt instead of non-dairy milk for a slightly tangier flavor and extra moistness.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate up to one week or freeze for up to 3 months. To reheat, warm slices gently in the microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax meal?

This recipe is vegan and relies on flax meal as an egg substitute to keep it plant-based. Using eggs will change the texture and remove the vegan aspect, but 1 to 2 eggs can be substituted if not vegan.

Do I have to peel the zucchini before grating?

No need to peel the zucchini. The skin is tender and adds extra nutrients and color to the bread.

Vegan Chocolate Zucchini Bread Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

A moist and delicious vegan chocolate zucchini bread that combines rich cocoa flavor with tender zucchini, perfect for a healthy treat or snack without any animal products.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: Vegan/American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¼ cup all-purpose flour
• ⅓ cup cocoa powder
• 1 teaspoon baking soda
• 1 pinch salt

Wet Ingredients

• 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

Other Ingredients

• 1⅓ cups grated zucchini
• ⅔ cup mini chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F and line an 8.5″ x 4.5″ loaf pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk these ingredients to combine evenly and set the bowl aside.
3. Prepare Flax Egg: In a small bowl, whisk together 2 tablespoons flax meal and 6 tablespoons water until fully combined. Let this mixture sit for a few minutes to thicken, creating a flax egg substitute for binding.
4. Combine Wet Ingredients: In a separate medium bowl, blend the brown sugar, vegan butter (or melted coconut oil), non-dairy milk, and vanilla extract until smooth. Then stir in the thickened flax mixture and mix well.
5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined, being careful not to overmix to keep the bread tender.
6. Add Zucchini and Chocolate Chips: Fold in the grated zucchini and mini chocolate chips evenly throughout the batter for moistness and bursts of chocolate flavor.
7. Transfer and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool and Serve: Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack. Once cooled completely, slice and enjoy your vegan chocolate zucchini bread.

Notes

• You can substitute coconut sugar for brown sugar for a different flavor profile.
• Ensure the zucchini is grated finely to blend well into the batter and provide moisture.
• Let the flax mixture thicken properly to act as an effective egg replacement.
• Check doneness by inserting a toothpick in the middle; a clean or slightly crumbly toothpick indicates it’s ready.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a nutty twist, consider adding chopped nuts such as walnuts or pecans.

Keywords: vegan chocolate zucchini bread, vegan bread, chocolate zucchini loaf, dairy-free bread, plant-based dessert, healthy chocolate bread