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 ed&bv 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!
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 blender and presto!
Another perk of this zucchini bread:
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. 😉
Add the chocolate love, and boom! No questions asked.
That’s the tale of my chocolate vegan zucchini bread. And I hope you love the recipe, guys. Do let me know.
Chocolate Vegan Zucchini Bread
- 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
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.
Flour Note: Measure the 2 cups of flour, and then remove about 3-4 tbsp from the amount.
Muffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes.
This post was originally published August 2018 and has been updated with a recipe modification for 2020.