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!