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+ servings

Chocolate Vegan Zucchini Bread

Course baking, muffins
Keyword banana, bread, low-fat, nut-free, zucchini
Servings 1 loaf


  • 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 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.


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.