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.
Meghan says
These were sooooo yummy! I subbed the flour with Bob’s 1:1 Gluten Free flour and they were delicious. The only ingredient I didn’t have on hand was coconut sugar so I used regular table sugar and they still came out great and in my opinion, not too sweet.
For those making muffins, I filled the muffin cups 3/4 full out of habit and yielded 18, like another reviewer noted, but they didn’t puff up and expand much so next time I’ll fill the muffin cups full to get 12 larger muffins.
Thanks for the awesome recipe!
Dreena says
My pleasure, thank you also Meghan for sharing a kind note and rating. Really appreciate it. -Dreena
Kathy says
Have made these twice with great success! They are fudgy and delicious and my 9 year old son just asked if he could have a third 🙂
Ali says
This looks delicious! Can I omit hemp seeds? I don’t have any! I have flax and sunflower seeds though.
Dreena says
Hi Ali, it helps to use some whole foods fat for texture. You can try sunflower seeds, or maybe just a little less flax (they are more absorbent). Hope it works well!
Juliane says
Yum! Absolutely perfect recipe! Thank you Dreena. Your recipes are always really well thought out and accurate—and health conscious. Thank you you much.
Dreena says
Thank you Juliane, I appreciate that.
Jackie says
Do anyone have anyone have any ideas on how this recipe might me make in a mini/junior loaf pan? Maybe 1/2 or 1/3 the recipe and bake for 35 min?
Dreena says
Hi Jackie, if you want to divide the batter into two smaller loaves, the baking time will be less. I’d check after 30-35 minutes, if it is looking dry/set on the top, then open oven and check centre with a toothpick.