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.
Lourdes says
Dreena, thank you for this amazing recipe. It’s on regular rotation at my house. My 3 kids and I love it.
Dreena says
Wonderful, thank you Lourdes!
Dorothy says
I’ve made this twice now, following the recipe exactly. Love it! Moist, flavorful, and so chocolate-y! Thanks Dreena!
Janet says
How do you measure 2 cups of sliced zucchini? Can you give us a weight? I would think that some nukes have more seeds or more liquid…seems fraught with inconsistency. Also, you’ve never addressed gluten. Can any other GF flour be used?
Thank you!
Dreena says
Hi Janet, I simply slice, cube the zucchini and pop in the measuring cup. Similar to measuring bananas for recipes. It’s been tested many times, and works very well. The more inconsistent issue is variance in flours. I find sometimes there’s even differences between brands. As for gluten-free, I do have many gluten-free recipes even though my work is not exclusively GF. I haven’t tested it GF, my best suggestion is to use a well-known/rated all-purpose GF flour blend. If you have a favorite that you’ve been using I’d love to know what it is.
Lori Woodward says
I have a mild sensitivity to hemp, so I’d like to use flaxseed instead. Since everything ends up getting pulverized anyway, I assume starting with ground flaxseed works as well as whole – but should I adjust the quantity if I start with flaxseed that’s already ground?
Dreena says
Hi Lori, I’d opt for a blend of flax and pumpkin seeds or straight-up pumpkin seeds – then blend. Flax is really absorbent so it can change the wet/dry balance. Hope that helps.
Adrienne says
This looks great. A question: what role do the hemp seeds play and what would be a good substitute? I dont have any on hand, but do have chia seeds, flax meal, lots of other stuff…
Dreena says
Hi Adrienne, they add some whole foods fat to the recipe which I find improves texture and flavor. Can you use pumpkin seeds? I’d sub with those if you can! Let me know how it goes.
Adrienne says
I do have pumpkin seeds! Will give that a try. Thanks!