Can you taste the zucchini in this 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.

Do I need to peel the zucchini?

No, there's no need to peel it! The skin is soft and blends seamlessly into the batter. Plus, it adds extra nutrients.

Should I squeeze out the moisture from the zucchini?

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.

Can I use another oil?

Yes! If you don't want to use canola oil, avocado oil works well.

My bread didn’t rise well. What went wrong?

Check that your baking powder and baking soda are fresh. Also, avoid overmixing the batter, which can make the bread dense.

Can I make this recipe gluten-free?

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!

Vegan Chocolate Zucchini Bread (Moist & Indulgent!)

Vegan Chocolate Zucchini Bread

Slice of chocolate zucchini bread on a sheet of parchment paper.

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Super moist, ultra chocolate zucchini bread that no one will know is vegan! Rich chocolate quick bread loaded with chocolate chips and shredded zucchini.

Author: Lyndsey Hiltner
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

Scale

1 cup shredded zucchini

1/2 cup light brown sugar

1/3 cup granulated sugar

3/4 cup nondairy milk

1/2 cup canola oil

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup nondairy yogurt (unflavored + unsweetened)

1/3 cup dutch processed cocoa powder

1 2/3 cup all purpose flour

1 cup nondairy chocolate chips

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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 3/4 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.