Servings
Font
Back
Vegan Chocolate Zucchini Bread
5 from 30 votes

Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread combines shredded zucchini, a blend of flours, cocoa powder, and warm spices, with brown sugar and applesauce for moisture and sweetness. Dairy-free chocolate chips are folded into the batter and sprinkled on top before baking into a soft, chocolatey loaf.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 10
Calories: 219 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

  • 3/4 zucchini from roughly 1 small zucchini, shredded
  • 1 1/2 cups flour I used a mix of 1 cup all purpose 1/2 cup spelt
  • 1/4 cup cocoa powder
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt 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 applesauce
  • 1/4 cup neutral oil avocado, sunflower, refined coconut etc, of choice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup non-dairy milk
  • 1/2 cup dairy-free chocolate chips - Half in batter and half for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Squeezing shredded zucchini in paper towels removes excess moisture to prevent a soggy batter.
  • Chocolate chips can be omitted if desired or supplemented with espresso powder to enhance chocolate flavor.
  • For gluten-free option, substitute 1/4 cup flour with additional cocoa powder as appropriate.
  • To bake oil-free, omit oil and increase applesauce by 2 tablespoons for moisture.
  • Store bread refrigerated for up to 7 days; freeze sliced portions for long-term storage and easy breakfasts.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 2g (10%) Sodium 174mg (7%) Potassium 171mg (4%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 29IU (1%) Vitamin C 3mg (3%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 2g 10%
Sodium 174mg 7%
Potassium 171mg 4%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 29IU 1%
Vitamin C 3mg 3%
Calcium 77mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.