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.
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.