Vegan Chocolate Zucchini Bread
Moist, rich, and easy to make - this vegan chocolate zucchini bread is dairy-free, egg-free, and nut-free. Perfect for breakfast, snacks, or dessert!
Servings 12 serves
Calories 207kcal
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.
Video
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 245mg | Potassium: 155mg | Fiber: 1g | Sugar: 22g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg