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.
Susan says
Sounds yummy! Could I substitute cacao powder for the cocoa powder? How would you adjust the recipe? I’m moving my family toward a vegan diet and I’m hoping to use this bread to get my boys excited. 🙂
Dreena says
Hi Susan, yes, cacao should be just fine in the recipe. Hope the fam enjoys it!
Tammy says
Super Yummy! I have a 9 year old Autistic daughter who has so many sensory/food aversions. She BEGS me to make Chocolate Bread. She has since learned it has Zucchini in it but the love of chocolate bread outweighs the veggies! So definitely Autism Approved.
Dreena says
What wonderful feedback, thank you Tammy. Warms my heart, so happy your daughter enjoys this recipe. 🙂
Jillian says
I’ve made this three times in 2 weeks! It’s so good! My only deviation- I found when making muffins I actually got 18 instead of 12 out of the mixture.
Nancy says
I can’t find non dairy chocolate chips. Can I leave them out and it will still be good?
Dreena says
Yes, of course. That’s not a problem. As an option, if you have a non-dairy chocolate bar, you can break it up to use instead of chips. I also have some options listed here on amazon if that’s helpful: https://amzn.to/2JiDbrf
meenal; says
Looking forward to try it.If I want to try half loaf, should I reduce all the ingredients by half?
Dreena says
In general, “yes”, that’s the rule of thumb. However, with baking sometimes things aren’t exactly the same when halving or doubling… just one of those fiddly things with baking! But, should be okay. 🙂