Vegan Chocolate Zucchini Bread
Decadent vegan chocolate zucchini bread that comes together in one bowl! This eggless quick bread is packed with zucchini and is perfectly soft and moist.
Ingredients
Wet ingredients
- 2 cups (250g) coarsely shredded zucchini (around 1 large zucchini)
- 1 cup (200g) packed brown sugar granulated sugar or coconut sugar
- ½ cup (120g) dairy-free milk room temperature
- ½ cup (110g) neutral flavored oil
- ⅔ cup (150g) dairy-free yogurt room temperature (note 1 for alternatives)
- 1 teaspoon vanilla extract optional
Dry ingredients
- ½ cup (45g) dutch-process cocoa powder (note 2)
- 1 ¾ cup (220g) all-purpose plain flour spoon and leveled (note 3)
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt optional
- ¾ cup (130g) vegan chocolate chips optional, plus more for topping
Instructions
- Preheat the oven to 180°C (350°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper.
Make the vegan chocolate zucchini bread:
- Add the zucchini and all the wet ingredients to a large mixing bowl and whisk until combined and there are no strands of zucchini sticking together. Add the cocoa powder and mix until combined.
- Add the flour, baking powder, baking soda and salt and mix until just before combined. Add the chocolate chips and fold through the batter until just combined.
- Pour the batter into your prepared loaf pan and smooth the surface with a spoon. If desired, sprinkle more chocolate chips on top.
Baking and storing the bread:
- Bake the bread for 60 to 65 minutes or until you can insert a toothpick in the center and it comes out clean with no wet batter (this is a moist loaf so a few moist crumbs are fine).
- Allow the bread to cool in the pan for 20 minutes then transfer it on a wire rack.
- Enjoy the bread warm or at room temperature.
- Store any leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Or store individual slices in the freezer for up to 1 month.
Notes
- This recipe will still work without yogurt, but your bread will be more crumbly. Instead of yogurt, you can use the same amount of applesauce, mashed banana or two tablespoons of ground flax seeds mixed with six tablespoons of water.
- Dutch-process cocoa powder results in a richer chocolate flavor. Natural cocoa powder will work but the chocolate flavor will be milder.
- Measure your flour accurately: For the best results, use the spoon and level method where you fluff up the flour in the container, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as too much flour will result in dry and dense bread. Alternatively, use the grams measurements.
Other flours: If you'd like to use whole wheat flour or spelt flour, I suggest adding an extra dash of milk as those flours are more absorbent.