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
- ground cinnamon
- ground nutmeg
- 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, spices, 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 + 2 tbsp All-purpose flour (225g)
- 1 tsp Baking powder (4g)
- 1 tsp Baking soda (4g)
- 1 tsp Ground cinnamon (2g)
- 1/2 tsp Ground nutmeg (1g)
- 4 tbsp Cocoa powder (20g)
- ½ tsp 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 Shredded zucchini (225g) from 1 large or 2 small, about 2 cups
- 1/2 Cup Dark chocolate chips (90g) or chopped walnuts
Instructions
- Preheat oven to 350°F/175 C. Grease well or line a 5” x 9”/13cm x 23cm loaf pan with parchment paper.
- Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
- In a medium bowl, combine the flour, baking powder, baking soda, cocoa powder, salt, and spices. Stir to evenly distribute.
- In a large bowl, combine oil, oat milk, brown sugar, and apple cider vinegar. Whisk until smooth.
- Add the flour blend and stir until smooth and no lumps remain.
- Add in the shredded zucchini and chocolate chips and stir until evenly distributed.
- Scrape into the prepared pan immediately. Do not allow mixture to sit once zucchini has been added as the flour and sugar will draw moisture out of it and make the bread wet and dense.
- Bake for 55-65 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a cooling rack and cooling for another 20 minutes.
- Allow to cool completely before serving. Can be refrigerated for up to 3 days. Bring to room temperature before serving.
Video
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