Fudgy Vegan Chocolate Zucchini Bread

Introducing this vegan chocolate zucchini bread that is so fudgy and moist it tastes like a cake. I’m serious, you wouldn’t even guess there’s zucchini in this loaf. 

Not only does this zucchini bread taste phenomenal, but it’s also oil-free, wheat free, and refined sugar-free! Like what’s not to love? 

And like all of my recipes, this double chocolate zucchini bread is nutrient dense and packed with healthy fats and fiber. Making it perfect for both dessert and breakfast alike! 

Vegan Chocolate Zucchini Bread Ingredients 

Here’s everything you’ll need to make this healthy vegan chocolate zucchini bread. 

• AP flour or spelt flour: I love One Degree Organics sprouted spelt flour; I use it in every one of my baking recipes. 
• Cocoa powder: Make sure to use an unsweetened Dutch-processed cocoa powder; Rodelle is my favorite. Although, Whole Foods 365 does have wonderful organic cocoa powder as well. 
• Zucchini: Duh! 
• Banana: Mashed banana helps bind the bread together, similar to how an egg would work in a traditional quick bread recipe. 
• Tahini
• Coconut sugar
• Cashew milk or any creamy milk
• Lemon juice
• Leaveners: Both baking powder and baking soda
• Kosher salt 
• Dark chocolate

Tips & Notes for the BEST Vegan Chocolate Zucchini Bread 

• Measure or weigh your ingredients carefully: I included gram measurements in this recipe for a reason, because it’s so much more accurate. And when it comes to baking, accuracy is key. If you’re using cup measurements, spoon the flour and cocoa powder into a cup, rather than directly scooping it out of the bag. 
• Use room temperature ingredients: I always forget to include this tip in my recipes, because I naturally keep ingredients room temperature for baking. But, make sure every single one of your ingredients, from the tahini to the flour, is room temperature. If your ingredients aren’t room temp (i.e. a mix of hot and cold) you could end up with a super gummy loaf. Not fun!
• Grease your pan or use parchment paper for easy removal: I typically spray my pan with avocado oil, but you can also line the pan with parchment paper for easy removal. 
• Use a smaller loaf pan for taller bread: Speaking of pans, I use a smaller loaf pan, 8×4, to get that super tall dome-shaped loaf. I’ll link my bread pan here! 
• This zucchini bread stores well at room temp for up to 3 days. After that, I feel like it starts to dry out. It’ll last a little longer in the fridge, about 5 days. But it tastes best the day after baking when the flavors have had a chance to sit and meld together. I recommend slicing the loaf and storing it in an airtight container or wrapping the whole loaf with plastic wrap. 

Fudgy Vegan Chocolate Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Yasmeen Ali
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 55 minutes
• Yield: 8 slices 1x
• Category: Breakfast, Dessert
• Cuisine: American

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Description

This vegan chocolate zucchini bread is so fudgy and moist it tastes like a cake (did I mention that it’s refined sugar-free?)

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (190g) AP flour or spelt flour*
• 1/2 cup (50g) cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup (120g) squeezed and grated zucchini (2 cups with water, about 2 medium zucchini)
• 1 1/4 cup (250g) cashew milk or any creamy milk**
• 1 tbsp lemon juice
• 2/3 cup (82g) coconut sugar or cane sugar
• 1/3 cup (71g) tahini or olive oil
• 1/3 cup (82g) mashed banana
• 2 tsp vanilla extract or vanilla bean paste
• 1/2 cup roughly chopped dark chocolate

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Instructions

1. Preheat the oven and prep your pan. Preheat the oven to 350°F (180°C) and grease an 8″x4″ loaf pan. You can line the pan with parchment paper if you want to make it easier to remove the loaf.
2. Whisk together the dry ingredients. Sift the flour and cocoa powder into a small mixing bowl, and add in the baking powder, baking soda and salt. Whisk to combine. 
3. Prep the zucchini. I used the smallest side of my grater so the zucchini strands almost disappear into the bread. Once grated, dump the zucchini onto a kitchen towel and squeeze out as much water as you can. I included measurements for how much zucchini you should have with and without water for extra accuracy. 
4. Whisk together the wet ingredients. In a large mixing bowl, add in the milk, lemon juice, coconut sugar, tahini, mashed banana and vanilla extract. Whisk together until thoroughly combined. Add in the grated and drained zucchini and whisk to combine again.
5. Fold in the flour and chocolate. Dump in the flour mixture and fold into the wet ingredients using a flexible rubber spatula. Dump in the chocolate and fold into the batter.
6. Bake, cool, slice. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. The top will be cracked and a toothpick inserted in the loaf should come out relatively clean. They’ll be a few crumbs, but that’s totally normal! Let the bread cool in the pan for 1 hour. Remove the loaf from the pan and let it cool on it’s side for an additional 1 hour or until it’s room temperature before slicing.

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Notes

*Sub with a gluten-free flour blend if needed.

**I use my house-blend nut milk for this – linking here.