This super easy vegan chocolate zucchini bread has an absolutely delicious moist, fudgy chocolate crumb filled with crunchy pecans and chocolate chips. It’s the best vegan chocolate bread you will ever eat!
Bonus, this zucchini bread is also surprisingly healthy, made with healthy olive oil, no egg, no dairy, and only plant-based ingredients to add nutrients and pleasure to your day.
I could have named this bread vegan chocolate zucchini bread as it is, an egg-free dairy-free zucchini bread. But honestly, this is more than ‘just’ vegan chocolate zucchini bread.
This is the best! The most decadent, fudgy chocolate zucchini bread that even non-plant-based eaters crave and ask for more. So say hi and welcome my easy, fudgy chocolate zucchini bread and enjoy a chocolate treat that is good for you!
What’s vegan chocolate zucchini bread?
A vegan chocolate zucchini bread is a chocolate bread made with shredded zucchini. The zucchinis make the bread perfectly moist and turn the crumb into a brownie-like texture with the added nutrients and healthy bonus of adding vegetables to your vegan dessert.
How to make vegan chocolate zucchini bread?
It’s very easy to make this vegan chocolate zucchini bread using only a few basic ingredients. In fact, vegan means you don’t need eggs, dairy, or butter! Instead, all you need are natural plant-based ingredients that create the most decadent fudgy zucchini chocolate bread texture.
- Flour – all-purpose flour or gluten-free all-purpose flour if you are making vegan, gluten-free zucchini bread.
- Baking soda
- Baking powder
- Unsweetened apple sauce – this is the magic ingredient that replaces the classic eggs and egg yolk used in chocolate bread. Believe me, you don’t want to replace this with eggs, or your bread won’t be as fudgy and moist. In fact, apple sauce combined with cocoa powder and zucchini creates a truly fudgy chocolate zucchini bread.
- Zucchini – that’s the main ingredient of this chocolate zucchini bread. Shredded zucchinis add the best moist texture to the bread.
- Unsweetened cocoa powder – this adds a strong chocolate flavor to the bread.
- Soft brown sugar
- Almond milk or any non-dairy milk you love.
- Light olive oil or canola oil
- Vanilla extract
- Dark chocolate chips
First, preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with coconut oil and cover the pan with lightly greased parchment paper. Set aside.
To prepare the zucchinis, first, trim their ends and keep their skin on.
Next, shred the zucchini with a hand box grater or food processor using the smaller grating blade.
Finally, place the grated zucchinis in a clean kitchen towel and squeeze them to release and extract excess moisture from the vegetable.
Discard zucchini water and set aside the shredded zucchinis in a mixing bowl.
In a large bowl, stir flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
In another large bowl, whisk unsweetened apple sauce, canola oil, almond milk, brown sugar and vanilla. Then, stir in the shredded zucchinis.
Finally, combine the flour mixture into the wet ingredients, adding the dry ingredients in 2 additions to avoid lumps.
Stir until just combined, and a shiny chocolate batter forms with no lumps.
To finish, stir in 1/2 cup dark chocolate chips – or 1/4 cup chopped pecans and 1/4 cup chocolate chips.
Pour the batter into the prepared pan.
Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet.
Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread.
Cool completely on a wire rack before slicing.
Store the bread in an airtight container in the fridge for up to 4 days or freeze in individual slices in ziplock bags.
Thaw in the fridge the day before serving.
You can make this chocolate zucchini bread healthier using the swaps options below.
- Sugar-free – replace brown sugar with brown erythritol and use sugar-free chocolate chips.
- Oil – use healthy omega 3 oils like light olive oil or almond oil.
More chocolate recipes
Below are more easy, intense chocolate recipes for you to try:
Have you made this easy vegan chocolate zucchini bread recipe? Share a comment or review below,
Your friend, Carine
Vegan Chocolate Zucchini Bread
- 1 ½ cup Shredded Zucchinis - excess water removed, measured after being shredded and drained
- 1 cup All-purpose Flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ cup Unsweetened Apple Sauce - or mashed bananas
- 4-6 tablespoons Unsweetened Almond Milk - at room temperature
- ¼ cup Light Olive Oil - or canola oil
- ⅔ cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- ⅓ cup Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray or olive oil. Set aside.
- Trim zucchini ends, keep their skin on, shred with the smaller grating side of your grating bow. Place the shredded zucchinis in the center of a clean kitchen towel, gather the corners and wrap to squeeze the zucchinis and remove their excess water. Discard zucchini water. Measure 1 cup and 1/2 cup of packed shredded and drained zucchinis. Set aside in a bowl.
- In another bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt. Set aside.
- In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract. Stir in the shredded zucchinis.
- Stir the dry ingredients into the wet ingredients in 2 additions, stirring between each addition to incorporate the dry ingredients gently into the wet ingredients and avoid forming lumps. If the batter is too dry, add more almond milk up to 2 extra tablespoons.
- When the batter is smooth, shiny, and consistent, stir in the dark chocolate chips.
- Transfer the batter into the prepared loaf pan and bake for 50-65 minutes in the center rack of the oven until a toothpick inserted in the center of the loaf comes out clean or with a little crumb on it.
- Cool down for 3 hours on a cooling rack before slicing. This time prevents the bread from falling apart when sliced and creates an extra fudgy texture.
- Store in a cake box in the fridge for up to 4 days or freeze in slices for later.