Vegan Chocolate Zucchini Bread Recipe - Easy & One Bowl (2024)

Table of Contents

Recipe Card Vegan Chocolate Zucchini Bread Ingredients Instructions Notes Nutrition Ingredients for making Vegan Chocolate Zucchini Bread Tips & Substitutions: How to make Vegan Chocolate Zucchini Bread: Prep your baking pan for easy removal: MORE VEGAN BAKES FROM THE BLOG Sharing is caring! More Vegan Breakfast Recipes Reader Interactions Comments Leave a Comment and Rating FAQs References

Published: Oct 11, 2020 by Richa 29 Comments

Jump to Recipe Print Recipe

This vegan chocolate zucchini bread is rich, moist, and soft and easily made in one bowl using simple wholesome ingredients. Jump to Recipe

This moist and fudgy easy vegan chocolate zucchini loaf packs in a whole zucchini but you would never know. It honestly tastes like an actual chocolate cake! All the zucchini does is add a bunch of moisture. No weird veggie taste in the background.

I already have a Vegan Zucchini Bread on the blog which is amazing and also super simple to make. If chocolate is not your thing, go for that one. If you’re team chocoholic, then my vegan chocolate zucchini bread is for you! So rich and decadent in taste which makes it an amazing dessert—perhaps even topped with my vegan carrot cake ice cream. I mean, might just as well add some more sneaky veggies for good measure, right?

But it’s also a great snack and easily portable! Perfect as a grab-and-go sweet breakfast treat! The recipe is super easy to make in one bowl. Perfect for beginners.

Recipe Card

Save This Recipe in Your Inbox

Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!

By submitting this form, you consent to receive emails from Vegan Richa.

Print Recipe

5 from 9 votes

Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread is rich moist and soft and easily made in one bowl using simple wholesome ingredients.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Dessert, Snack

Cuisine: American

Keyword: vegan zucchini bread, vegan zucchini bread with chocolate chips

Servings: 10

Calories: 219kcal

Author: Vegan Richa

Ingredients

¾ (147 g) shredded zucchini from roughly 1 small zucchini
1 ½ cups (187.5 g) flour I used a mix of 1 cup all purpose ½ cup spelt
¼ cup (21.5 g) cocoa
1.5 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon (½ teaspoon) fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom Optional
¼ teaspoon ground nutmeg
½ cup brown sugar or coconut sugar
¼ cup (61 g) apple sauce
¼ cup (59.15 ml) neutral-tasting oil of choice avocado, sunflower, refined coconut etc
½ teaspoon vanilla extract
¾ cup (177.44 ml) non dairy milk
½ cup (118.29 g) dairy-free chocolate chips - Half in batter and half for topping

Instructions

Shred the zucchini and place on a layer of paper towels and set aside while you prep the rest of the ingredients. In a bowl, mix all the dry ingredients until well combined. Now, add in the wet ingredients except for the zucchini and chocolate chips and mix well to make a stiff batter.
The batter should be somewhat stiff. If it isn’t then add 1 to 2 tablespoons more flour and mix in. Squeeze the zucchini shreds in the layer of paper towel over your sink to remove the excess moisture, then add the zucchini to the batter along with half of the chocolate chips. Fold zucchini and chocolate chips into the batter. Now, pour the batter into a prepared loaf pan (9 x 5“) and sprinkle remaining chocolate chips on top.
Bake at 365°F for 50 to 55 minutes or until a toothpick from the center comes out clean clean.
Cool for 15 minutes then remove from the pan. Cool completely before slicing.
Store: Store on the counter for the day and refrigerate for up to 7 days.
You can add ganache on this bread instead of the chocolate chips. Melt ½ cup vegan chocolate chips with ¼ cup coconut cream in a double boiler. Once smooth, spread over baked and cooled bread.

Notes

You can skip the chocolate chips if you want.
To further enhance the chocolate flavor, you could add some instant espresso or coffee powder.
for Glutenfree: replace ¼ cup flour in my Glutenfree zucchini bread with ¼ cup cocoa powder
for Oilfree, omit oil and add 2 tbsp more applesauce
Leftover chocolate zucchini bread can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.
By letting the zucchini shreds rest in the paper towel, then squeezing out the excess water before adding the veggie shreds to the batter, we remove some of the excess moisture. Don't skip this part or your batter might be too moist.

Nutrition

Nutrition Facts

Vegan Chocolate Zucchini Bread

Amount Per Serving

Calories 219Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 174mg8%

Potassium 171mg5%

Carbohydrates 33g11%

Fiber 2g8%

Ingredients for making Vegan Chocolate Zucchini Bread

shredded zucchini for extra moisture! I added about 1 small zucchini. Don’t worry, you will not be able to taste it! Squeeze out the zucchini for the best results.
flour – I used a mix of all-purpose and spelt but you can use just all-purpose or add whole wheat instead of spelt.
cocoa powder for that lovely color and intense chocolate flavor. Are we still adding some real chocolate? ABSOLUTELY! Dairy-free chocolate chips all the way!
As raising agents, we use a blend of baking soda and baking powder.
fine sea salt helps to intensify the chocolate flavor.
To up the cozy in this chocolate zucchini bread, I like to add some vanilla extract and a blend of ground cinnamon, ground cardamom, and ground nutmeg.
brown sugar adds a nice round sweetness that goes so well with the spice blend! You can use coconut sugar instead
apple sauce is used as a vegan egg replacement.
As a source of fat, we use a neutral-tasting oil. Use what you have on hand – avocado, sunflower, refined coconut, etc. All of those work.
To lighten up the batter, I add some non-dairy milk. Almond, coconut, cashew, oat, hazelnut, or soy milk would be perfect.

Tips & Substitutions:

You can skip the chocolate chips if you want.
To further enhance the chocolate flavor, you could add some instant espresso or coffee powder.
Leftover chocolate zucchini bread can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.
By letting the zucchini shreds rest in the paper towel, then squeezing out the excess water before adding the veggie shreds to the batter, we remove some of the excess moisture. Don’t skip this part or your batter might be too liquid.
For extra easy mixing, sift together all dry ingredients before adding them to the batter.
for Glutenfree: replace ¼ cup flour in my Glutenfree zucchini bread with ¼ cup cocoa powder

How to make Vegan Chocolate Zucchini Bread:

Prep: Shred the zucchini and place it on a paper towel and set aside while you prep the rest of the ingredients.

In a bowl, mix all the dry ingredients until well combined. You could also sift this mix to get rid of any lumps in the flour before adding the wet ingredients!

Now, add in the wet ingredients except for the zucchini and chocolate chips and mix well to make a batter. The batter should be somewhat stiff. If it isn’t then add 1 to 2 tablespoons more flour and mix in.

Squeeze the zucchini in the paper towel to remove the excess moisture then add the zucchini to the batter along with half of the chocolate chips. Fold zucchini and chocolate chips into the batter.

Now, pour the batter into a prepared loaf pan (9 x 5“ ) and sprinkle remaining chocolate chips on top.

Bake the chocolate zucchini bread at 365°F for 50 to 55 minutes or until a toothpick from the center comes out clean clean

Prep your baking pan for easy removal:

Lightly grease the pan, then line with a sheet of parchment paper, leaving some overhanging. That way, you can just lift your loaf out of the pan once cool enough to move.

MORE VEGAN BAKES FROM THE BLOG

Golden Turmeric Coconut Loaf – 1 Bowl.
Grain-free Carrot Banana Bread. Use shredded zucchini instead of carrot for Grain-free Zucchini Banana Bread,
Carrot Turmeric Chia Muffins.
Sweet Potato Pie Bars.
Pumpkin Pecan Crumb Coffee Cake.
Gluten-freeCakes and Loaves.

Sharing is caring!

Share on PinterestShare on FacebookShare on WhatsAppShare on X (Twitter)Share on Email

More Vegan Breakfast Recipes

Lemon Blueberry Scones (oil-free. gluten-free option)
Spinach and Cheese Savory Scones (30 minutes, gf option)
Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)
Rava Idli Waffles or Pancakes (Savory semolina waffles)

⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Reader Interactions

Comments

Leave a Comment and Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Gabriella
August 21, 2022 at 12:39 pm

Just made this today using the gluten-free variation in the notes. It was fantastic. I added chocolate chips and walnuts! I made mine into muffins. Thanks for another delicious recipe!
Reply
- Vegan Richa Support
  August 24, 2022 at 6:54 am
  Scrumptious
  Reply
Helen
July 08, 2021 at 12:48 am
Hello Richa!
This looks lovely
I often wonder if you develop and test the recipes using the metric conversions or using the cup measurements? Conversion tables vary a lot and I have my own system which gives different conversions to yours.
In theory, metric is more accurate but this is not always the case when recipes are developed in cups and conversion tables are use.
I’d love to know how to get the best results. Have you tested the recipes in metric?
Would love some insight.
Best wishes,
Helen
Reply
- Richa
  July 08, 2021 at 12:42 pm
  No I develop using cups and use a widget for conversion. I usually do mention in the instructions to watch out for the consistency of the batter and adjust with more flour or more liquid if needed and Also base it on the pictures in the post. Hopefully that is enough help while cooking in metric. There are measuring errors and different ingredients behaviors whichever way, so do look for the qualifiers about consistencies.The top section will sometimes have more information about troubleshooting baking
  Reply
  - Helen
    July 13, 2021 at 5:17 am
    
    Thank you so much for taking the time to reply Richa.
    Yes, I really should get less hung up about numbers and really have to learn to make judgements based on your carefully written descriptions and photos. Perhaps with a little more practice, some confidence will come.
    Your advice in the posts is always welcomed. A good read through the questions and comments together with your answers to us as individuals always brings insight too.
    Thank you so much.
    Helen
    Reply
Dal
December 21, 2020 at 9:44 am

Just made this today and it is absolutely delicious. Ate 3 slices in one go! Moist and just sweet enough. Love the spices. I used a gluten free self raising flour and omitted the baking soda and used cacao instead of cocoa. Thank you for this recipe!
Reply
- Vegan Richa Support
  December 22, 2020 at 1:10 pm
  so glad that it turned out great!
  Reply
Alison
November 26, 2020 at 10:48 pm

Another great recipe, Richa! I wish I had dairy-free chocolate chips where I live, they would have made my loaf so much better. However, even without, it’s delish. Fluffy and light!
Reply
- Richa
  November 27, 2020 at 1:18 am
  Awesome
  Reply
Anna
November 23, 2020 at 9:44 am

Made this yesterday, it’s so good! Really great texture and taste, i’d definitely make it again. One thing I did notice though is that it says 1/4 cup cocoa powder is 21g, but when I measured it it came out as just over 30g. Wasn’t sure if this was a mistype? Anyway using 30g seemed to work perfectly for me, so just wanted to warn anyone else who goes by weight!
Reply
- Richa
  November 23, 2020 at 10:31 am
  It’s the widget that converts based on database. Might be an error in their database
  Reply
Priya
November 04, 2020 at 9:41 pm
Hi Richa, I made this substituting flax egg for apple sauce and jaggery for brown sugar. The cake turned out well, but could have been sweeter. I guess next time I will add some extra jaggery or use brown sugar. Couldn’t taste the zucchini, it was a nice treat.
Reply
- Richa
  November 04, 2020 at 10:31 pm
  Awesome! Yes use more jaggery. It is less sweet than regular sugar. Also maybe the cocoa or chocolate chips weren’t sweet enough as they also help. You can add chocolate glaze that is more sweet for each slice
  Reply
Marina Sanxchez
October 24, 2020 at 9:40 am
Hello, I love your recipes , can I leave out the oil?
Reply
- Vegan Richa Support
  October 25, 2020 at 6:03 pm
  no problem – just add 2 tbsp more applesauce
  Reply
Tiny
October 18, 2020 at 9:33 am

Great recipe, made it this morning! Yum!
Reply
- Richa
  October 18, 2020 at 12:41 pm
  Awesome
  Reply
Mamta
October 16, 2020 at 5:15 am
Hi Richa, can you recommend a substitute for apple sauce?
Reply
- Vegan Richa Support
  October 16, 2020 at 9:46 am
  it’s used an an egg replacement – so substitute 1 chia or flax egg
  Reply
Emily
October 13, 2020 at 5:30 pm

This was perfect to use up my zucchini. So chocolatey and so moist
Reply
- Richa
  October 13, 2020 at 9:30 pm
  Awesome
  Reply
Desicart
October 12, 2020 at 10:51 pm

Yum! This looks so delicious and tasty!
Reply
Joanne
October 12, 2020 at 5:12 pm

I made this using all whole wheat pastry flour. The substitution worked fine. It was delicious!
Reply
- Richa
  October 13, 2020 at 9:31 pm
  Awesome!
  Reply
Wendy
October 11, 2020 at 4:35 pm
Hi Richa!
Is there a way to make this oil free?
Reply
- Richa
  October 11, 2020 at 4:48 pm
  Add 2 tbsp applesauce
  Reply
  - Wendy
    October 11, 2020 at 5:55 pm
    Thank-you, Thank-you!
    Reply
El bocado de la huerta
October 11, 2020 at 6:25 am
Que bueno con calabacín y manzana,
1 saludito
Reply
- Richa
  October 11, 2020 at 9:13 am
  Yes you can use shredded apples
  Reply

Vegan Chocolate Zucchini Bread Recipe - Easy & One Bowl (2024)

FAQs

Should you squeeze water out of zucchini for bread? ›

Squeezing is optional.

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

Get More Info Here ›

Do you leave the skin on zucchini when making bread? ›

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Know More ›

What causes my zucchini bread to fall in the middle? ›

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

Why does my zucchini bread taste weird? ›

When they are larger, zucchinis tend to contain more water, which leads to excess moisture in the batter. Additionally, larger zucchinis don't taste as good, with a more bitter flavor. They can also have larger seeds. These large seeds can throw off the texture of your zucchini bread.

Get More Info Here ›

How many zucchinis is 2 cups grated? ›

You'll need about 2 medium size zucchinis to make 2 cups of grated zucchini. Be sure to measure the zucchini after you grate it to be sure you have 2 cups.

Why does my zucchini bread stick to the bottom of the pan? ›

It is important to thoroughly coat the sides and bottoms of the pan with solid shortening or non-stick cooking spray, particularly in the corners. A missed spot will result in sticking. Use a nonstick baking pan.

Find Out More ›

How to tell if shredded zucchini is bad? ›

Mushy/soft/stringy flesh texture - Along with these brown/dark spots, the flesh of the zucchini may begin to look and feel mushy, stringy, and soft. If your zucchini looks stringy, not firm and meaty, it's time to be discarded.

Explore More ›

Why is my sauteed zucchini bitter? ›

What causes this bitterness? All cucurbits produce chemicals called cucurbitacins, which cause the vegetables to taste bitter and served as a defense against plant-eating wildlife. Cucurbitacin also contributes to the musky scent of cantaloupe.

Discover More ›

Why doesn't zucchini bread taste like zucchini? ›

Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right?

Read The Full Story ›

What to do if zucchini bread is too wet? ›

You can just take handfuls of grated zucchini and squeeze them over the sink or a bowl, or you can wrap the grated zucchini in a clean towel, and twist it to get rid if the water. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes.

Find Out More ›