This moist, chocolatey zucchini bread is the perfect sweet snack which tastes like dessert but is made with vegetables! The zucchini is not only good for you but also helps to add moisture to the loaf. I love to enjoy this with a cup of tea or coffee for breakfast, but it also makes a great snack or better-for-you dessert.
If you’re looking for more tasty recipes with zucchini, try my Zucchini Muffins or this Courgette Corn Soup.
Ingredients
This bread comes together with pantry staples, a handful of simple steps, and zero stress — no fancy equipment or hard-to-find ingredients. Here’s what you’ll need — the full measurements are in the recipe card at the bottom:
- all-purpose flour
- baking powder
- baking soda
- cocoa powder
- salt
- light brown sugar
- oat milk
- neutral oil
- apple cider vinegar
- zucchini (shredded)
- dark chocolate chips or chopped walnuts
Instructions
Follow along with this step-by-step guide to make your vegan chocolate zucchini bread. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Shred your zucchini and gently blot it with paper towels. No need to wring it out completely — just dab away the extra moisture so your bread doesn’t get soggy.
Step two: In one bowl, mix together all your dry ingredients — the flour, cocoa, baking powder and soda, and salt. Give it a quick stir so everything’s nicely combined.
Step three: In a separate (bigger) bowl, whisk up the wet ingredients until it looks smooth and a little glossy.
Step four: Tip your dry mix into the wet and stir just until you’ve got a smooth batter. Then fold in the shredded zucchini and chocolate chips
Step five: Scrape the batter into your prepared pan and get it straight into the oven.
Step six: Bake until a skewer comes out clean, then let it cool a bit in the pan before transferring to a rack. Once it’s cooled completely, slice it up and enjoy!
Vegan Chocolate Zucchini Bread
Ingredients
- 1 3/4 cups All-purpose flour (210g)
- 1 teaspoon Baking powder (4g)
- 1 teaspoon Baking soda (4g)
- 4 tablespoon Unsweetened cocoa powder (20g)
- ½ teaspoon Salt (3g)
- 1 Cup Light brown sugar (205g) packed
- 2/3 Cup Oat milk (156ml)
- 1/2 Cup Neutral oil (120ml)
- 1 tbsp Apple cider vinegar (15ml)
- 8 Oz Zucchini (225g) from 1 large or 2 small, about 2 cups, shredded
- 1/2 Cup Dark chocolate chips (90g) or chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5 inch loaf pan or line it with parchment paper.
- Shred the zucchini using a box grater. Gently blot with paper towels to remove excess moisture—no need to squeeze completely dry. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt until well combined.
- In a large mixing bowl, whisk together the brown sugar, oat milk, oil, and apple cider vinegar until smooth.
- Add the dry ingredients to the wet ingredients and stir until no lumps remain.
- Gently stir in the shredded zucchini and chocolate chips or walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 more minutes. Cool completely before slicing.
Chelsea says
Delicious quick bread recipe. I didn’t have enough leftover zucchini to make this as is, so I did 1 cup grated zuchini and 1 cup grated beets. I think this is the perfect hidden veggie treat base and you could get away with replacing the zuchini with your surplus carrots or beets too (maybe winter squash/pumpkin also, but I haven’t tried that)
Liz Douglas says
love this!! mixing in beets sounds like such a fun twist 🙂 thanks for sharing this Chelsea.
Liza says
This is supertasty! I used buckweatflour to make it glutenfree and adder pecannuts to the mixture.
I’ll definitely make this again, just like the olive oil cookies 😉
Liz Douglas says
oh yum!! pecans sounds sooo good! so happy you enjoyed it 🙂
Liza says
This is so lovely and tasty!
Instead of plain flour, I used buckweatflour (to make it gluten free) and added pecan nuts ^^ I’ll definitely be making this again!
Liz Douglas says
oh yum. pecans sound so good Liza! so happy you enjoyed it 🙂
Karen says
I made this just as written, except I used both chocolate chips and walnuts. This was my first try at vegan baking, and I was surprised by how moist and brownie-ish it was! So delicious, we will definitely make this often!
Liz Douglas says
so glad you gave it a try. love the choc chip + walnut combo, sounds super tasty!! makes me happy you’ll be making it again 🙂
Laurel Dalzen says
This is so yummy & delicious! I followed the recipe exactly. I did add chocolate chips. I made 3 mini loaves with it. I like to freeze one for later. It came out perfectly crunchy on the outside and moist on the inside. I highly recommend this recipe! I will definitely make it again! Best chocolate zucchini recipe out there. I tried several others and they were terrible! Thank you for sharing your recipe with us. Many blessings! 🙂💗
Liz Douglas says
this just made me smile so much!! thank you for the lovely comment Laurel. i’m so happy this one’s become a fave for you 🙂
Jessica says
Hi!
Just wanted to say thank you for this lovely recipe, it is delicious, comforting food and healthy all in one 🙂
I personalized the recipe by decreasing the amount of sugar and by putting the melted choccolate on top instead of the coccolate inside.
Happy cooking to everyone 🙂
Liz Douglas says
hey Jessica that sounds soooo good with the melted chocolate on top. such a nice twist. i’m really glad you enjoyed it 🙂