I am under the impression zucchini bread gets kind of a bad rap. I mean, I sort of get it. As a banana bread lover myself, I am keenly aware of the disappointment that can be felt when you discover one dessert has been parading around as another. That said, this Vegan Chocolate Zucchini Bread stands on it’s own quite well. Moist, chocolate bread loaded with chocolate chips and fresh, shredded zucchini? I’m eating it for breakfast AND dessert and you can’t stop me.
Vegan Chocolate Zucchini Bread Ingredients
- Light Brown Sugar: Light brown sugar has less molasses per total volume of sugar than dark brown sugar. This comes out to about 3.5%. Light brown sugar will provide a subtle sweetness and some extra moisture to the bread.
- Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors, giving them the level of prominence we desire.
- Canola Oil: Canola oil is a neutral or “flavorless” vegetable oil that doesn’t conflict with the flavor of the zucchini bread. It delivers a nice moistness to any dessert recipe.
- Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any will do in baking. Unflavored and unsweetened are ideal but use what you have available.
- Instant Espresso Powder: Instant espresso powder is known predominantly for adding coffee flavor to recipes. However, it can also boost the richness of chocolate flavor without overpowering it. It is easily rehydrated with any liquid and enhances the appearance of chocolate desserts as well as the taste. If you can’t find it you can order it online or omit it from the recipe completely.
- Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes. Vanilla will chemically add more flavor to the bread without covering up the other flavors we would still like to shine through.
- Baking Powder: Baking powder provides the leavening power in this recipe. Without baking powder our bread won’t rise in the oven. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
- Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
- Sea Salt: Salt is a known flavor enhancer and zucchini bread is no exception. In addition to amplifying flavor, salt works to strengthen the batter and provide texture.
- Unsweetened, Non-Dairy Yogurt: Non-dairy yogurts resemble typical dairy yogurts in every way. The major exception is that they are made from dairy-free sources. These can include nuts, coconuts, rice and oats. In vegan baking, non-dairy yogurt can also act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for baking so that you are able to control the sugar levels in your desserts.
- Cocoa Powder: Cocoa powder has a high water absorption rate which contributes to moistness in baked goods. It will also deliver rich, chocolatey flavor and a deep, brownish color to our final product.
- All Purpose Flour: No need for expensive/fancy flour! All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your bread sturdiness without compromising lightness.
- Zucchini: Any green zucchini from the grocery store will do here. You will be shredding it on a box grater so make sure the ones you purchase still have their little tops attached as it’s nice to have something to hold onto.
- Non-Dairy Chocolate Chips: Most popular chocolate chip brands have a dairy-free version in their arsenal. Many semi-sweet and dark chocolate chips are dairy-free but ALWAYS read the label to make sure.
Tips For Making Vegan Chocolate Zucchini Bread
- When grating zucchini for your Vegan Chocolate Zucchini Bread, hold it by the remaining green stem attached to the top. You know what I’m talking about? The little hat? If you hold it here you will have decent control and won’t nick you nails or knuckles while working.
- Where the recipe says to whisk for 1 full minute, whisk for one full minute. There are two places where this needs to happen and it is of paramount importance. Whisking for this length of time is important as it introduces air into the batter, making your final result lighter. It also aids in uniformly spreading and activating the leaveners.
- I know the bake time seems long but…DON’T TAKE THE BREAD OUT EARLY! In fact, don’t open the oven door to check it until over an hour has elapsed. While the bread may look done on top, there is still a lot happening inside. Be patient.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Vegan Chocolate Zucchini Bread
Classic zucchini bread doubled up on chocolatey flavor. Chocolate bread + chocolate chunks = yum!
- Prep Time: 15 minutes
- Bake Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 9-inch Loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
1/2 c light brown sugar
1/3 c sugar
1/2 c canola oil
1/2 c nondairy milk
1 tsp instant espresso powder
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1/2 c nondairy yogurt
1/3 c cocoa powder
1 2/3 c all purpose flour
2 c shredded zucchini
1 c nondairy chocolate chips
1. Preheat oven to 350 degrees F (175 C) and line a 9×5 inch loaf pan with parchment paper. Set aside. In a large bowl, combine light brown sugar, sugar, canola oil and nondairy milk. Whisk vigorously for about 1 minute. Add instant espresso powder, vanilla extract, baking powder, baking soda and sea salt and whisk for another minute.
2. Add nondairy yogurt, cocoa powder and all purpose flour to the bowl and stir until ingredients are just combined. Do not over-mix. Gently fold in shredded zucchini and chocolate chips.
3. Transfer batter to prepared baking pan and bake in preheated oven for 65-75 minutes or until toothpick inserted into center of bread comes out clean with only a few crumbs clinging to it. Allow bread to cool completely before removing it from the pan. Slice and serve.
*Bread will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
Keywords: zucchini bread, chocolate bread, vegan dessert, vegan chocolate, zucchini dessert, vegan bread