Every summer I have a reader ask “Dreena, do you have a vegan zucchini bread recipe?”
For so long I’ve been meaning to create one.
In ed&bv I did do a muffin recipe that included grated zucchini. But, not enough for me to categorize it as zucchini bread.
At last, the time has come…
we both have a vegan zucchini bread!
It’s a chocolate vegan zucchini bread!
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 vegan zucchini bread recipe was the grating.
Silly, zucchini grates pretty easily and swiftly. But something about grating is a royal pain to me.
Am I alone here? I don’t think I am, but geez chime in and give me company!
Don’t worry, there aren’t any chunks of zucchini in this bread. 😷
Instead, I pop the zukes with all the wet ingredients into the blender and voila! Ready!
Another perk of this vegan zucchini bread…
The chocolate disguises the zucchini! You know, for people that may look at it and say “what are those flecks”?
Chocolate = no questions asked.
Hope this one is a hit for you, guys! x Dreena
Chocolate Zucchini Banana Bread
- 2 cups whole-wheat pastry flour
- 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
- 2 tbsp hemp seeds (can omit if you don't have them)
- 1/4 cup water
- 2 tsp vanilla
- 1/4 cup non-dairy chocolate chips
- 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 centre (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.
Muffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes.