Super soft, moist Vegan Chocolate Zucchini Bread that absolutely no one will know is vegan! Rich chocolate bread loaded with chocolate chips and fresh, shredded zucchini - indulgent perfection. Let's learn how to make it!
We can get behind any recipe that allows us to eat chocolate for breakfast and this might just be our favorite! Zucchini makes it healthy right?
Quick breads are a wonderful way to enjoy a decadent dessert with little effort and a huge payoff. Simply whip up the batter, pour it in a loaf pan and bake!
This recipe is derived from our vegan double chocolate muffins so be sure to check those out if you are chocoholics like us!
Ingredients you'll need:
- shredded zucchini: adds moisture, tenderness, and a subtle earthy flavor while keeping the bread soft without making it taste like vegetables.
- light brown sugar: provides sweetness along with a slight molasses flavor, which enhances the chocolate taste and adds moisture.
- granulated sugar: helps balance sweetness and contributes to the structure of the bread by aiding in caramelization.
- nondairy milk: adds necessary liquid to create a smooth batter and helps activate the baking powder and soda.
- canola oil: provides richness and moisture, ensuring the bread stays soft and doesn’t dry out.
- instant espresso powder: enhances the depth of chocolate flavor.
- vanilla extract: complements the chocolate and adds warmth to the overall flavor.
- baking powder: acts as a leavening agent, helping the bread rise and giving it a soft texture.
- baking soda: works with the acidity in the yogurt and brown sugar to create lift and improve texture.
- salt: enhances flavor by balancing sweetness and intensifying the chocolate taste.
- nondairy yogurt: adds moisture, richness, and helps tenderize the bread. It also acts as an egg replacer for structure.
- dutch-processed cocoa powder: gives the bread a deep, rich chocolate flavor while keeping it soft and slightly fudgy.
- all-purpose flour: provides structure and stability to the bread while keeping it light and fluffy.
- nondairy chocolate chips: adds melty, gooey pockets of chocolate for extra indulgence.
Why you'll love this recipe:
- Super moist and fudgy texture
- Packed with rich chocolate flavor
- A sneaky way to add veggies to dessert
- Dairy-free, egg-free, and easy to make
- Perfect for breakfast, dessert, or snacking
How to make vegan chocolate zucchini bread (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
- Step 1: Prep the Zucchini – Shred and remove excess moisture.
- Step 2: Mix the Wet Ingredients – Combine sugars, nondairy milk, oil, yogurt, and vanilla.
- Step 3: Combine Dry Ingredients – Whisk in salt and leavening agents and sift in the cocoa powder and flour.
- Step 4: Fold the Add-Ins – Fold in the shredded zucchini and chocolate chips.
- Step 5: Prep for Baking – Pour the batter into an 8 inch loaf pan lined with parchment paper. Sprinkle the top with chocolate chips.
- Step 6: Bake – Place pan on center rack of oven preheated to 350 degrees F (175 C) and bake for 55-65 minutes.
Tips and tricks:
- Don't Over-mix the Batter: Stir until just combined to avoid a dense or tough texture. Over-mixing develops too much gluten, making the bread chewy instead of tender.
- Don't Squeeze Out All the Moisture: This recipe benefits from the natural moisture of zucchini, keeping the bread soft and fudgy. Only pat the zucchini with a paper towel to remove excess water.
- Use High-Quality Cocoa Powder: Dutch-processed cocoa gives a deeper, richer chocolate flavor compared to natural cocoa powder.
- Line Your Loaf Pan with Parchment Paper: This makes it easier to remove the bread without sticking and helps with even baking.
- Let It Cool Completely Before Slicing: Vegan baked goods continue to set as they cool, and slicing too early can make the texture gummy.
Recipe variations and add-ins:
Here are some approved recipe variations to add a little something extra to your vegan chocolate zucchini bread if you'd like:
- Double Chocolate Banana Zucchini Bread: Replace ½ cup of the zucchini with mashed banana for extra sweetness and a hint of banana flavor.
- Nutty Chocolate Zucchini Bread: Add ½ cup of chopped walnuts, pecans, or almonds for a crunchy texture.
- Peanut Butter Swirl Zucchini Bread: Swirl ¼ cup of peanut butter into the batter before baking for a nutty, indulgent twist.
- Mocha Zucchini Bread: Increase the espresso powder to 2 teaspoons for a stronger coffee-infused flavor.
- Coconut Chocolate Zucchini Bread: Add ½ cup shredded coconut for a tropical touch.
- Spiced Chocolate Zucchini Bread: Add 1 teaspoon of cinnamon and a pinch of nutmeg for warm, spiced undertones.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend (1:1 substitution).
- Protein-Packed Zucchini Bread: Add 1–2 tablespoons of your favorite vegan protein powder (adjust the liquid slightly if needed).
How to store & freeze:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezing: Wrap slices and freeze for up to a month—just thaw before enjoying!
Frequently asked questions:
Here are some answers to the biggest questions people have when making vegan chocolate zucchini bread:
No, zucchini adds moisture but has a very mild flavor, so you won’t taste it. Instead, the bread has a rich, chocolatey taste.
No, there's no need to peel it! The skin is soft and blends seamlessly into the batter. Plus, it adds extra nutrients.
Not necessarily. If your zucchini seems excessively wet, you can gently pat it with a paper towel, but don’t wring out all the moisture—it's what makes the bread soft and moist.
Yes! If you don't want to use canola oil, avocado oil works well.
Check that your baking powder and baking soda are fresh. Also, avoid overmixing the batter, which can make the bread dense.
While I haven't personally tested this recipe with gluten-free flour, you should be able to substitute it at a 1:1 ratio with all purpose flour. You can also try this Gluten Free Chocolate Zucchini Bread from Banana Diaries!
How to shred zucchini for baking:
Shredding zucchini properly ensures that it blends well into your batter and adds the perfect amount of moisture to your baked goods. Here’s the best way to do it:
Shredding Zucchini for Baking:
- Wash and Trim:
Rinse the zucchini thoroughly under running water. Cut off both ends with a sharp knife.
- Grate the Zucchini:
Place the grater over a plate or cutting board. Use the small or medium holes for fine shreds that blend easily into baked goods. Use the larger holes if you want more texture in your bread or muffins.
- Drain Excess Moisture (If Needed):
Most recipes do not require squeezing out the liquid, as the moisture helps keep the baked goods soft. If your zucchini is extra watery, gently pat it with a paper towel to remove excess moisture—but don’t squeeze it dry!
- Use Immediately or Store:
Use right away in your recipe. Store in the fridge for up to 2 days in an airtight container. Freeze for later by placing shredded zucchini in a freezer-safe bag. When ready to use, thaw and drain excess water.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Chocolate Zucchini Bread
Super moist, ultra chocolate zucchini bread that no one will know is vegan! Rich chocolate quick bread loaded with chocolate chips and shredded zucchini.
- Prep Time: 15 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 8-inch Loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup shredded zucchini
½ cup light brown sugar
⅓ cup granulated sugar
¾ cup nondairy milk
½ cup canola oil
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup nondairy yogurt (unflavored + unsweetened)
⅓ cup dutch processed cocoa powder
1 ⅔ cup all purpose flour
1 cup nondairy chocolate chips
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 1 pound loaf pan with parchment paper. Set aside. Shred the zucchini on the medium holes of a box grater over a cutting board and gently dab with a paper towel to remove some of the excess moisture. Set aside.
- Batter: In a large mixing bowl, combine light brown sugar, granulated sugar, nondairy milk and canola oil. Whisk vigorously for about 1 minute. Add instant espresso powder, vanilla extract, baking powder, baking soda and salt to the bowl and whisk until ingredients are well distributed. Add nondairy yogurt and sift in the cocoa powder and all purpose flour. Mix until ingredients are just combined. Do not over-mix. Gently fold in the shredded zucchini and ¾ cup of the chocolate chips.
- Bake: Pour the batter into your prepared loaf pan. Sprinkle the remaining chocolate chips over the top. Bake in on center rack of preheated oven oven for 55-65 minutes or until toothpick inserted into center of bread comes out clean with only a few crumbs clinging to it. Allow the bread to cool for at least 30 minutes completely before removing it from the pan. Slice and serve.
Notes
*Bread will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
More vegan chocolate recipes:
- Vegan Double Chocolate Cookies
- Vegan Kahlúa Cake
- Vegan Chocolate Fudge Cupcakes
- Vegan Skillet Brownie
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