Zucchini bread gets better than chocolate vegan zucchini bread! Easy to make, no need to grate the zukes! Vegan, nut-free, and oil-free.
FAQ: “Dreena, do you have a vegan zucchini bread recipe?“
I was asked this question for years – and for years meant to get cracking on a recipe!
In Eat, Drink & Be Vegan, I did have a healthy muffin recipe with grated zucchini. Still, it didn’t feel like it contained enough zucchini for me to categorize it as zucchini bread.
So, it was time.
The zucchini bread is here.
And even better…
It’s a chocolate vegan zucchini bread! Hey-O!
Even better than that?
You don’t have to grate the zucchini!
Hoo-ahh, I love a kitchen shortcut!
Actually, I think the reason it took me so long to get to this recipe was that step: the grating.
Seems ridiculous. I mean, zucchini grates very easily. Much easier than, say grating carrot.
But something about grating is a nuisance. It’s grating. Har.
Am I alone here? I don’t think so.
And, don’t worry, there aren’t any chunks of zucchini in this bread. 😷
OH no. The zucchini virtually “disappears” in this delicious bread.
You pop the zukes with all the wet ingredients into a and presto!
The chocolate disguises the zucchini in this recipe!
You know, for people that may look at it and say “what are those green flecks”?
You have them in your life. We all do! Maybe it’s you. 😉
That’s the tale of my chocolate vegan zucchini bread. And I hope you love the recipe, guys. Do let me know.
x Dreena
Chocolate Vegan Zucchini Bread
Ingredients
- 2 cups whole-wheat pastry flour less 3-4 tbsp (see note)
- 1/2 cup cocoa powder
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 cups thickly sliced zucchini
- 1 cup sliced ripe/overripe bananas
- 2/3 cup pure maple syrup
- 1/4 cup hemp seeds
- 1/4 cup water
- 2 tsp vanilla
- 1/4 cup non-dairy chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a loaf pan by spraying/wiping with a touch of oil, and lining with a strip of parchment paper (for easy removal after cooling).
- In a large bowl, add dry ingredients: flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Stir through until well combined.
- Add zucchini, bananas, maple syrup and hemp seeds (if using) to a blender. Puree until smooth (this takes just a minute in a high speed blender, a regular blender will take longer). Once well pureed, add water and vanilla and blend again.
- Add wet mixture to dry and stir through until just well combined, and add chocolate chips if using. Transfer mixture to loaf pan.
- Bake for 50 minutes, or until set in the center (test with a toothpick if unsure). Remove and let cool in the pan on a cooling rack. Once cool, remove loaf and cut into slices.
Notes
This post was originally published August 2018 and has been updated with a recipe modification for 2020.
Cecile Nougué-Cazenave says
Why oh why did I wait so long to do this ??
I went for the muffins, so delicious, they even freeze perfectly (had to find a way for the 3rd batch not to disappear in 3 days like the first 2 ones !!).
I would like to replace the maple syrup by date syrup – I’m in Europe and maple syrup doesn’t come cheap neither organic in my neighborhood, while date syrup does.
Would you have any advise regarding the sub, same quantity or something to adjust ?
Thank you so much !
Dreena Burton says
Hi Cecile, sounds like the wait was worth it! So happy you are enjoying the recipe. For sure try with date syrup, should be fine. Some brands of date syrup have a particular ‘tang’ but for consistency should work well. Thanks!
Carol Murphy says
Thank you for this great recipe that turns out for me every time!! So moist and delicious!
Dreena Burton says
Thank you Carol!
Sue says
Outstanding! I didn’t have hemp so used flax instead. Worked just fine.
Dreena Burton says
wonderful to hear, thanks Sue!
Sandra says
I made cupcakes with this recipe and am shocked that they are so moist and delicious. I used 3 very ripe bananas, cut the maple syrup to 1/2 cup, and a medium sized zucchini. The batter filled 12 liners and they rose beautifully – no issues with removing the liners after they cooled. I also used just under 1/4 cup mini chocolate chips. I think this has to be my new favorite muffin recipe.
Great recipe!
Dreena Burton says
So happy to read this feedback, thank you Sandra 🙂
Diane says
I made this today for the first time. It is fabulous! Rose beautifully, easy to make, and the taste is delicious! It’s so good, we’re invited to friends this evening and I’m going to bring a few slices for them to sample. It’s so good. Thank you so much for sharing this great recipe you developed.
Dreena Burton says
Hi Diane, so happy you loved it! I made it today myself, fun coincidence. Thanks for the glowing review!
Kay says
Hi Dreena, Can I turn this recipe into pancakes or fritters, cupcakes or in mini bundt pans? If so, how long do I bake in the bundt pans and cupcakes?
Patricia Jenkins says
Made these today – delicious and so easy!
1) I didn’t have hemp seeds so I used raw cashews.
2) Also, since I only had non-alkalized cocoa, I took out the 2 teaspoons of baking powder and added 1/2 that amount of baking soda (for a total of one & 1/2 teaspoons of baking soda).
3) I also added 1/2 cup chopped walnuts.
I loved the use of a blender instead of having to grate! Do you think that would work with other recipes? Thx!
Melanie Drescher says
We love this recipe made as breakfast muffins. I’ve made this recipe for 3+years, it was one of the first recipes I found for muffins once we changed to WFPBNO way of eating. I love not having to grate zucchini, your recipe is so easy to make and the chocolate flavor is decadent! Thank you for this wonderful recipe, I make often as muffins.
Dreena says
Thank you again, Melanie. I’m so happy you found my site. Thank you for sharing your happy recipe reports!
Stacey says
Hi Dreena,
This recipe looks so good. I’d like to add chopped walnuts to have that nutty texture that I love in quick breads. I sees that hemp seeds are blended into the wet batter. At first I was thinking g that I’d leave out the hemp seeds because I’d be adding chopped walnuts by hand mixing into the batter at the end. This would be to have not too much fat in the recipe. But then I thought maybe the blended hemp seeds in the wet batter is necessary for the batter to have that fat blended in?
Can you advise on what I should do if I want to add chopped walnuts in regard to subbing them for the hemp seeds?
Brenda says
I really enjoyed this recipe. It is very moist and yummy. The last time I made it I added orange zest from 1 orange and really liked the subtle orange flavor with the chocolate. Thank you for sharing this wonderful recipe.
Dreena says
Thank you Brenda, so happy you enjoyed it. I imagine that orange essence was beautiful!
Sandra Bourdon says
Thank you for your kind help in answering all our questions! I’m a bit new to WFPB cooking. What is an acceptable plant based chocolate chip to use in this recipe?
and will just while wheat flour work or must it be pastry flour?
I’m enjoying tea time! Thanks so much!
Dreena says
Hi Sandra, thank you and I’m so glad you’ve joined tea time! I really like the enjoy life mini-chips, here: https://amzn.to/3lqpbNj
and yes, you can use w/w flour, it’s just a bit heavier/granier than w/w pastry – so useful to sift it, and then measure for the recipe. Hope that helps!
ANDREA says
Could I use chia seeds instead of hemp seeds?
Dreena says
Hi Andrea, in this recipe they won’t sub well, they are so gelatinous and absorb a lot of moisture. Best to stick with hemp seeds or you can sub a nut like cashews or even pumpkin seeds. Hope that helps!
ANDREA says
Thank you, Dreena. I bought some hemp seeds and will be making the recipe soon. Very excited to try it.
ANDREA says
I made this today – delicious! I used all ingredients as in the recipe – bought the coconut sugar from the bulk section in Sprouts and the hemp seeds from Trader Joe’s. Since I only had whole wheat flour on hand (not pastry), I replaced 4 T. flour with 4 T. corn starch. Thank you, Dreena! So yummy. The rest is in the freezer cut into slices and in Ziploc bags. Hope I can resist.
ANDREA says
I made this today – delicious! I used all ingredients as in the recipe – bought the coconut sugar from the bulk section in Sprouts and the hemp seeds from Trader Joe’s. Since I only had whole wheat flour on hand (not pastry), I replaced 4 T. flour with 4 T. corn starch. Thank you, Dreena! So yummy. The rest is in the freezer cut into slices and in Ziploc bags. Hope I can resist.
Jane says
I used Namaste GF flour. The taste was good although the texture was a bit gummy. So next I will try Bob’s Red Mill 1:1 flour, someone previously used it with good results or I might use some aquafaba to see if the texture is better. Otherwise an easy recipe and good taste!
Nina - Edamommy4life says
We love this recipe! I have made several times as muffins and as baked donuts in a donut pan. LOVE there is no grating the zucchini : )
Dreena says
Thank you Nina for the feedback and very positive rating!
Krupa says
What can I use to replace maple syrup? Do you think date syrup, brown sugar or more coconut sugar will work?
Dreena says
If you want to replace maple syrup, it’s best to use something of same consistency – ie liquid sweetner.
Donna says
This recipe is THE BOMB!!!
Dreena says
thank you Donna!
Grace says
Hi. What could I use in place of coconut sugar?
Dreena says
Hi Grace, if you don’t want to use it you can omit or use date sugar. Is it that you don’t have coconut sugar or don’t want to use it? Other unrefined sugar a-ok!
Kerri says
This looks delicious! Can you taste the banana in it? My son doesn’t like the taste of bananas (WHAT?!? I know, right?). 🙂
Peggy Bertsch says
I love this recipe! I make it into muffins, 12 regular size and 6 mini’s and always have some in the freezer! Thank you, Dreena!
Dreena says
Yay! Wonderful, thanks Peggy for sharing the recipe luv 🙂
Donna says
Your recipe is awesome! I made 12 muffins and used organic Einkorn flour that I ground from the berries. I followed everything else exactly as your recipe except only had regular mini chocolate chips so I used those. My husband and I loved them! (The only overripe bananas I had were frozen but that worked well also.) Thank you for a recipe that is definitely a keeper!
Dreena says
delighted to know you enjoyed them, thank you Donna 🙂
LaLa says
This recipe is fantastic! I followed the recipe exactly and only problem was I couldn’t resist sampling a slice before it was thoroughly cooled. Thank you for the recipe.
Dreena says
So happy to read that, thanks for sharing!
Lynn says
Just made these and ate 2 before they were cool so delicious! I cannot find wwpf so used all whole wheat … so moist and yummy, you’d never know Lynnthey are full of zucchini. Thank you so much for the recipe!
Dreena says
So happy to read that, thank you Lynn
Kim Baker says
Love love love this recipe. Making today to take to the beach. It may not make it. Lol. Maybe I should double batch since I have three zucchini. Thx so much ,Dreena for sharing your gift!
Dreena says
thank you dear Kim
Claudia says
Do you dip and sweep the flour or lightly spoon into the measuring cup? How flour is measured makes a huge difference in the outcome. Thank you. Looks like a wonderful recipe.
Dreena says
Hi Claudia, thanks for asking. Yes, I typically dip measuring cup into container or bag of flour and lightly scoop in with my fingers – then level off with my hand. Hope that helps.
Suzanne McCurdy says
Delicious. Comes out perfectly every time. Have made entirely too many lately. 🙂
Everyone loves it. Thank you!
Tanya says
I’m allergic to bananas! I wonder if I could just add more zucchini in place of the bananas.
Rachel says
I am also allergic to bananas! Makes finding vegan desserts hard. I wonder if avocado would work…
Dreena says
Rachel, you can substitute something else for the banana. I’d try 1/2 cup frozen pineapple with 1/2 cup frozen mango.
Christine says
Would applesauce work as a replacement for banana?
Dreena says
Hi Christine, I guess it will be fine, I haven’t tested it out. The flavor of banana pairs more naturally in a chocolate base.
Meghan says
These were sooooo yummy! I subbed the flour with Bob’s 1:1 Gluten Free flour and they were delicious. The only ingredient I didn’t have on hand was coconut sugar so I used regular table sugar and they still came out great and in my opinion, not too sweet.
For those making muffins, I filled the muffin cups 3/4 full out of habit and yielded 18, like another reviewer noted, but they didn’t puff up and expand much so next time I’ll fill the muffin cups full to get 12 larger muffins.
Thanks for the awesome recipe!
Dreena says
My pleasure, thank you also Meghan for sharing a kind note and rating. Really appreciate it. -Dreena
Kathy says
Have made these twice with great success! They are fudgy and delicious and my 9 year old son just asked if he could have a third 🙂
Ali says
This looks delicious! Can I omit hemp seeds? I don’t have any! I have flax and sunflower seeds though.
Dreena says
Hi Ali, it helps to use some whole foods fat for texture. You can try sunflower seeds, or maybe just a little less flax (they are more absorbent). Hope it works well!
Juliane says
Yum! Absolutely perfect recipe! Thank you Dreena. Your recipes are always really well thought out and accurate—and health conscious. Thank you you much.
Dreena says
Thank you Juliane, I appreciate that.
Jackie says
Do anyone have anyone have any ideas on how this recipe might me make in a mini/junior loaf pan? Maybe 1/2 or 1/3 the recipe and bake for 35 min?
Dreena says
Hi Jackie, if you want to divide the batter into two smaller loaves, the baking time will be less. I’d check after 30-35 minutes, if it is looking dry/set on the top, then open oven and check centre with a toothpick.
Lourdes says
Dreena, thank you for this amazing recipe. It’s on regular rotation at my house. My 3 kids and I love it.
Dreena says
Wonderful, thank you Lourdes!
Dorothy says
I’ve made this twice now, following the recipe exactly. Love it! Moist, flavorful, and so chocolate-y! Thanks Dreena!
Janet says
How do you measure 2 cups of sliced zucchini? Can you give us a weight? I would think that some nukes have more seeds or more liquid…seems fraught with inconsistency. Also, you’ve never addressed gluten. Can any other GF flour be used?
Thank you!
Dreena says
Hi Janet, I simply slice, cube the zucchini and pop in the measuring cup. Similar to measuring bananas for recipes. It’s been tested many times, and works very well. The more inconsistent issue is variance in flours. I find sometimes there’s even differences between brands. As for gluten-free, I do have many gluten-free recipes even though my work is not exclusively GF. I haven’t tested it GF, my best suggestion is to use a well-known/rated all-purpose GF flour blend. If you have a favorite that you’ve been using I’d love to know what it is.
Lori Woodward says
I have a mild sensitivity to hemp, so I’d like to use flaxseed instead. Since everything ends up getting pulverized anyway, I assume starting with ground flaxseed works as well as whole – but should I adjust the quantity if I start with flaxseed that’s already ground?
Dreena says
Hi Lori, I’d opt for a blend of flax and pumpkin seeds or straight-up pumpkin seeds – then blend. Flax is really absorbent so it can change the wet/dry balance. Hope that helps.
Adrienne says
This looks great. A question: what role do the hemp seeds play and what would be a good substitute? I dont have any on hand, but do have chia seeds, flax meal, lots of other stuff…
Dreena says
Hi Adrienne, they add some whole foods fat to the recipe which I find improves texture and flavor. Can you use pumpkin seeds? I’d sub with those if you can! Let me know how it goes.
Adrienne says
I do have pumpkin seeds! Will give that a try. Thanks!
Mary says
YUM indeed. I did reduce the maple syrup and added a bit more zukes.
Chana says
That’s a lot of maple syrup. Can I reduce it? I don’t like to use that much sugar.
Marilyn says
I wondered if I could leave out the cocoa powder and chocolate chips and still have the recipe turn out. I also (like several people here) wonder what a good gluten free flour sub would be. I really want to make these, but my girls are gluten free.
Dreena says
Hi Marilyn, thanks for asking Well, removing the cocoa changes the dry composition, so you might want to add back 1/4 – 1/3 cup of flour. As for GF, I haven’t tested it gluten-free. If you have an all-purpose GF blend that you use regularly and find subs well, that’s my best suggestion. Hope that makes sense!
Alicia Ogard says
This was good! The closest thing to banana bread that I will be making in quarantine.
Dreena says
Super! Thanks Alicia
Mimi says
Could you please add Pins to your recipes?!
Dreena says
Hi Mimi, are you not seeing that in the post? If you hover over an image you can see the pinterest icon. And, most of my posts have the standard size pin with text. Please let me know, thanks.
Meghan says
I don’t see pins on this post either and was wondering the same thing.
Dreena says
Oh weird. I’ll take a look, thanks Meghan!
Susan says
Sounds yummy! Could I substitute cacao powder for the cocoa powder? How would you adjust the recipe? I’m moving my family toward a vegan diet and I’m hoping to use this bread to get my boys excited. 🙂
Dreena says
Hi Susan, yes, cacao should be just fine in the recipe. Hope the fam enjoys it!
Tammy says
Super Yummy! I have a 9 year old Autistic daughter who has so many sensory/food aversions. She BEGS me to make Chocolate Bread. She has since learned it has Zucchini in it but the love of chocolate bread outweighs the veggies! So definitely Autism Approved.
Dreena says
What wonderful feedback, thank you Tammy. Warms my heart, so happy your daughter enjoys this recipe. 🙂
Jillian says
I’ve made this three times in 2 weeks! It’s so good! My only deviation- I found when making muffins I actually got 18 instead of 12 out of the mixture.
Nancy says
I can’t find non dairy chocolate chips. Can I leave them out and it will still be good?
Dreena says
Yes, of course. That’s not a problem. As an option, if you have a non-dairy chocolate bar, you can break it up to use instead of chips. I also have some options listed here on amazon if that’s helpful: https://amzn.to/2JiDbrf
meenal; says
Looking forward to try it.If I want to try half loaf, should I reduce all the ingredients by half?
Dreena says
In general, “yes”, that’s the rule of thumb. However, with baking sometimes things aren’t exactly the same when halving or doubling… just one of those fiddly things with baking! But, should be okay. 🙂
Nancy says
Actually, could I substitute both the coconut sugar and maple syrup for date paste? If so, how much should I use? Thanks in advance. This recipe sounds wonderful
Sharon says
I’m going to try it with date paste and let you know
Sharon says
I made it with 1/4 cup maple syrup and 7 large medjool dates (blended together with the wet ingredients). I added 1/2 cup water instead of 1/4 to make up for the extra liquid that would have been in the maple syrup. It turned out great. Kids inhaled it! I did use 2 tbsp coconut sugar in the dry ingredients as recipe says. You can use date sugar instead (I didn’t have any on hand), which is just dried crushed dates.
Cathy says
Thank you Sharon for the dates/water info. I love this recipe and make it a lot. Using less maple syrup is great.
Nancy says
Could I substitute date paste for coconut sugar? If so, how much should I use?
kat lugo says
Super excited to try this! Your recipes never disappoint!!
Dreena says
🙂 Thanks Kat
Olga says
This looks amazing!
I am gluten sensitive. What can I use instead of whole-wheat pastry flour?
Lisa says
I can’t find wholewheat pastry flour in the Uk, is there a substitute please?
Dreena says
Hi Lisa, you can use white whole wheat flour or sift a regular whole wheat flour. Hope that helps.
Grace says
Wondering if I could sub with almond flour to make it gluten free??
Lynn says
Hi- This recipe looks great, but I can’t eat wheat. What flours could I use instead? Would almond flour work or a combination of a few different flours?
Kim - Liv Life says
So…. I’ve made this 3 times since you posted and oh my heavens I still can’t get enough! Twice I made to give to my parents, but it never made it to their house. Today we are making the 4th to send to my college daughter and hopefully it makes the care package! Best recipe ever!
Rebekah says
This looks delicious! One question – should I use the same measurement of zucchini if I’m using grated? Before our last vacation, I finely grated a couple of big zucchinis and have it ready in my freezer, and this bread looks like the perfect way to use it up!
Morris says
I could have never imagined a zucchini being present in a vegan bread. Thanks for your creative take on it.
Denise says
I woke up on Saturday morning, mixed the ingredients, and popped the loaf in the oven. Then I went out to weed my vegetable garden. Fifty minutes later the chocolate loaf was done! Delicious. I substituted 1/2 c of coconut flour for whole wheat; because it was about to expire. The loaf was dense, but moist and full of chocolate goodness.
Grace says
So you omitted all the whole wheat flour for just the 1/2cup of coconut flour? I’m trying to make it gluten free but I always have a hard time converting with coconut flour since it’s measured differently.
AnnMarie Rith says
I am so making this, Dreena! The only decision is the form. How do you think this would work as mini muffins (I’m thinking of including it on the menu for an art opening)? If you think it’s worth trying, how would you suggest adapting it? Ty!
Dreena says
I think these would be super as mini-muffins, AnnMarie. Depends on how much you fill them, but I’d say time around 12-14 minutes, you don’t want them to dry out. Good luck.
Sheryl says
Holy zucchini muffins! I made the muffins and couldn’t believe how wonderful and moist these were. These will definitely be part of my rotation.Thank you! Sheryl
Cassidy says
Holy moly this turned out so good and came together very quickly!! Love that you don’t have to grate the zucchini!
Danielle says
Looks delicious! Any ideas for substituting the banana? I have all the other ingredients and just a bit too lazy to go to the store.
Judith says
Can I substitute the flour to GF flour?
Marianne says
Looking forward to give this recipe a try. Of course, being from Europe, I would much prefer exact measurements in weights instead of approximate measurements in cups. Somehow this always scares me off.
Rosebud says
I too would like weights, and I’m the U.S.
Since learning how to bake using weights recipes come out PERFECT every time!
Susan says
Ha, this is perfect! I HATE grating zucchini! I love whipping things up in my food processor!
Laura says
Thank you Dreena for this. So funny, i just made banana bread and mashed it all up in the belnder also then folded in blueberries. This sounds like another winner!!!
Rebecca Cody says
I bought my food processor because I so disliked grating carrots for carrot raisin salad! I use it for zucchini grating, too, and any other grating I do. It just takes a quick rinse.
I also have a little hand powered food processor that you operate by pulling a cord on a handle – like starting a lawn mower. It’s wonderful for quickly chopping carrots or zucchini or anything, as long as you aren’t doing a big batch and don’t care about the random shapes of the foods you process. You pull the cord until you’re satisfied with the size of the food inside. After emptying it only takes a quick rinse of the three parts, unless you’ve chopped something with fat, like an avocado or nuts. For those I use a drop of dish soap, but it’s still a quick cleanup. Several companies make these.
jordan @ dancing for donuts says
okay 1) i have almostttt all of these ingredients in my pantry rn which is VERY exciting and 2) i’m obsessed with the fact that i can make most of this in the blender. GENIUS.
thanks for sharing – i cannot wait to make this!!
Helen Butt says
I do want to try this. It looks yummy. What size pan do you use?
Katie says
Hi Dreena! This may seem like a stupid question but I don’t exactly understand how to measure 2 cups of sliced zucchini….do I just stack slices in a measuring cup? I’m so used to grating it. Thanks!
Debra A. Doiron says
Hello. I also don’t what you mean by sliced zucchini. Is it grated? I was looking for the answer. I love your receipes. Also I have a garden full of zucchini so wanted to try this. But didn’t understand what you mean by sliced.
Dreena says
Hi Debra, it’s a rough slice, just to be able to measure it. So, not a fine slicing or exact in any way.
Debra A. Doiron says
Sorry. I never read the instructions.
Jane says
Mouthwatering pictures! And I do hate grating too – have to grate carrot every morning for daughter’s lunch wraps.
But I hate washing the blender too so I guess it’s either/or!!!!! 😉
Regine says
Jane, an easy way to clean a blender is to run it with hot water and dish soap!
Tammy says
Do you think I could use oat flour instead of whole wheat pastry flour?
Dreena says
Hi Tammy, I haven’t tested it – it should work but you’ll likely need a touch more, I’d say about 1-2 tbsp per cup. Also, the final texture will likely be a little sticky. Sometimes when oat flour is used in full it can be a touch sticky. But, worth a try and might be fine!
Charlene says
I was wondering about using spelt flour or a combination of spelt and oat flours?
Stephanie says
Looking forward to trying this! I can easily shred zucchini in my food processor, but it does still seem like a pain. I like how you’ve measured out how much zucchini to use, too, instead of saying one medium zucchini, or something like that.
Dreena says
So pleased you’re excited to try it, Stephanie! Yes, I don’t know myself what ‘small or medium’ means for vegetables or fruit – it’s far too subjective. Hope you enjoy!