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5.0 from 3 votes

Vegan Chocolate Zucchini Bread (Loaf or Muffins)

This vegan chocolate zucchini bread is irresistibly moist and chocolate-y and can be baked as muffins or a loaf. It's healthier than traditional zucchini bread but definitely dessert-worthy - with both cocoa powder and dairy-free chocolate for double the chocolate flavor! Try it with a scoop of Vanilla Oat Milk Ice Cream. Include the spices for a Mexican-chocolate vibe!Yield: 12 muffins OR one 9-inch loaf

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 210 kcal
Course: Dessert , Snacks
Cuisine: American , Mexican

Ingredients

Dry ingredients:
  • 1 ½ cups flour (180 g, adjust if altering batch size), such as white whole-wheat, spelt, all-purpose, or a blend of any of these We like to use 1 cup white whole-wheat and ½ cup spelt.
  • ⅓ cup plus 1 Tbsp unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons cinnamon, optional
  • ⅛ teaspoon chili powder, optional
  • ⅛ teaspoon cayenne, optional
Wet ingredients:
  • 1 cup light brown sugar
  • ¾ cup unsweetened non-dairy milk
  • 2 tablespoons ground flax seed
  • 2 teaspoons vanilla extract
  • ¼ cup neutral oil, such as walnut or grapeseed or applesauce
  • 2 teaspoons balsamic vinegar enhances the chocolate flavor and helps with rise
Fold-ins/additions:
  • 1 cup grated zucchini from about 1 medium zucchini
  • ½ cup chopped raw walnuts, optional
  • 1 ½ ounces chopped dark chocolate, optional make sure it's dairy-free; sub chocolate chips if desired

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F, and oil a standard muffin pan or 9x5-inch loaf pan.
  2. After grating the zucchini, gently squeeze out the excess moisture. Set aside.
  3. In a large bowl sift together the flour, cocoa, salt, baking powder, baking soda, and spices, if using. *If using a whole-grain flour such as spelt, sifting might separate out some of the fiber; add it to the bowl. Whisk to fully combine all dry ingredients.
  4. In a medium bowl whisk together the sugar, milk, flax meal, vanilla, oil and vinegar.
  5. Pour wet ingredients into dry, and stir just until combined. Fold in the zucchini and walnuts. Scoop batter into the prepared pan, and sprinkle the top(s) with chopped dark chocolate, if using.
  6. Bake muffins for 18 to 20 minutes and a loaf for 50 minutes to 1 hour. The bread is done when the center is firm and a toothpick or knife inserted in the center comes out clean or with a few crumbs. Cool in the pan for about 10 minutes, then transfer to a cooling rack.

Notes

  • Store leftover vegan zucchini bread in the refrigerator in an airtight container for up to 5 days. May be frozen for up to 1 month. 

Nutrition Information

Calories 210kcal (11%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 114mg (5%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 50IU (1%) Vitamin C 4.1mg (5%) Calcium 60mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 210

% Daily Value*

Calories 210kcal 11%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 114mg 5%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 50IU 1%
Vitamin C 4.1mg 5%
Calcium 60mg 6%
Iron 1.4mg 8%

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