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.
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!