Print

Vegan Chocolate Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegan Chocolate Zucchini Bread is a rich, moist, and dairy-free loaf packed with grated zucchini and deep chocolate flavor. Perfect for breakfast, snack, or dessert, it’s an easy one-bowl recipe that stays soft and tender.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup unsweetened plant-based milk (almond, soy, or oat)
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated zucchini (excess moisture squeezed out)
  • ½ cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, combine sugars, oil, plant-based milk, and vanilla extract. Mix until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
  8. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the zucchini to avoid a soggy loaf.
  • Do not overmix the batter to keep the bread tender.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This bread freezes well for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-chocolate-zucchini-bread/