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.
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.