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.
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!