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Vegan Chocolate Zucchini Bread [No Oil or Sugar]

This vegan chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12 Slices (1 - 5"x9" Loaf Pan)
Calories: 116 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

Dry Ingredients
  • 190 grams oat flour, approx. 2 cups gluten free if preferred
  • ⅓ cup raw unsweetened cocoa powder
  • 2.5 teaspoons baking powder
  • ¼ teaspoon sea salt
Wet Ingredients
  • 1 cup pitted dates packed
  • ¼ cup water
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini, gently packed approx. 1 medium zucchini (squeeze excess moisture over your kitchen sink)
  • 1 ¼ cup unsweetened cashew milk or plant milk of choice
Optional
  • ⅓ cup dark chocolate chips plus more for sprinkling on top if desired

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉/176℃ and line a 5"x9" loaf pan with parchment paper.
  2. Whisk all the dry ingredients in a large bowl and set aside.
  3. Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients including the chocolate chips if using. Mix until no floury bits remain.
  4. Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if you'd like, and gently press them down.
  5. Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a cooling rack to completely cool before slicing. Enjoy!

Notes

  • Leftovers keep covered in plastic wrap, or in a sealed container at room temperature for 2-3 days. Refrigerate for 4-5 days, or freeze airtight in a freezer-safe container for up to 3 months. You may freeze sliced for quick and easy breakfasts or snacks, or freeze the loaf whole.
  • Measure and prep your ingredients before you begin. This will ensure you don't miss anything, and don't feel rushed in prepping ingredients in between steps.
  • Weigh the flour for the most accurate results. Scooping flour from a bag often results in too much flour being used, and will alter the texture of the loaf. If you must use measuring cups, spoon the flour into the cup, and scrape off the excess with the back of a knife.
  • Squeeze the shredded zucchini of its excess moisture into a bowl, or over your kitchen sink, before mixing it into the cake batter.
  • Use parchment paper in your loaf pan. This not only makes transferring the loaf easier once baked but also means you can avoid greasing your pan.
  • Completely cool your vegan chocolate zucchini bread to room temperature before slicing. The cooldown time helps the loaf set and makes slicing easier.
  • Wet your knife in between cuts when slicing to help with smooth, clean pieces.

Nutrition Information

Serving 1Slice Calories 116cal (6%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 2g (3%) Sodium 161mg (7%) Potassium 279mg (8%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 80IU (2%) Vitamin C 7mg (8%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Slices (1 - 5"x9" Loaf Pan)

Amount Per Serving

Calories 116

% Daily Value*

Serving 1Slice
Calories 116cal 6%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 2g 3%
Sodium 161mg 7%
Potassium 279mg 6%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 80IU 2%
Vitamin C 7mg 8%
Calcium 72mg 7%
Iron 1mg 6%

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