Vegan Chocolate Zucchini Bread
Decadent vegan chocolate zucchini bread that comes together in one bowl! This quick bread is decadent and packed with zucchini for the perfect level of moisture.
Ingredients
Wet ingredients
- 2 cups (250g) coarsely shredded zucchini (around 1 medium large zucchini)
- 1 cup (190g) packed brown sugar granulated sugar or coconut sugar
- ½ cup (125g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (75g) dairy-free yogurt (optional, note 1 for alternatives)
- 1 teaspoon vanilla extract optional
Dry ingredients
- ½ cup (50g) dutch-process cocoa powder (note 2)
- 1 ¾ cups (220g) all-purpose plain flour spoon and leveled (note 3)
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- Pinch of 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 it's combined. Add the chocolate chips and fold through the batter until just combined.
- Pour the batter into your prepared loaf pan. Smooth the top of the batter with a spoon. If desired, sprinkle more chocolate chips on top.
Baking and storing the bread:
- Bake the bread for 63 to 68 minutes or until you can insert a toothpick in the center and it comes out clean. This is a moist bread so a few crumbs on your toothpick are fine.
- Allow the bread to cool in the pan for 20 minutes then place 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.