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.
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