Vegan Chocolate Zucchini Bread

Loaf of chocolate zucchini bread with a few slices cut and a knife.

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Classic zucchini bread doubled up on chocolatey flavor. Chocolate bread + chocolate chunks = yum!



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

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