Indulge in the delightful taste of Vegan Chocolate Zucchini Bread with this easy and delicious recipe! Packed with grated zucchini and rich cocoa, this moist bread is a guilt-free treat that everyone will love. Whether you enjoy it for breakfast or as a snack, it's perfect for chocolate lovers. Click through to explore this tasty recipe and discover how simple baking can be! Enjoy a slice of happiness today!
2 cups grated zucchini (approximately 1 medium zucchini)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar (substitute with brown sugar if preferred)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsweetened applesauce
1/4 cup almond milk (or any non-dairy milk of your choice)
1/4 cup vegetable oil (or melted coconut oil for a richer taste)
1 teaspoon pure vanilla extract
1/2 cup vegan chocolate chips
Optional: 1/2 teaspoon ground cinnamon for an added layer of flavor
![- 2 cups grated zucchini - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 cup coconut sugar - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup unsweetened applesauce - 1/4 cup almond milk - 1/4 cup vegetable oil - 1 teaspoon pure vanilla extract - 1/2 cup vegan chocolate chips - Optional: Ground cinnamon The ingredients for vegan chocolate zucchini bread are simple and easy to find. The star of the show is the grated zucchini. It adds moisture and nutrition. You won’t taste it much, but it makes the bread rich and fluffy. Using unsweetened cocoa powder gives a bold chocolate flavor without extra sugar. Coconut sugar is a great choice here. It adds sweetness with a hint of caramel flavor. If you can’t find it, brown sugar works well, too. The applesauce acts as a natural sweetener and keeps the bread moist. Almond milk makes it creamy without dairy. You can use any non-dairy milk you like. The vegetable oil helps bind everything together. Vanilla extract adds a lovely aroma. Finally, don't forget the vegan chocolate chips. They melt beautifully and bring extra chocolatey goodness. If you want a warm spice note, add ground cinnamon for a nice touch. This vegan chocolate zucchini bread is not just tasty; it’s also packed with nutrients. The zucchini is low in calories but high in vitamins. Cocoa powder is rich in antioxidants. Each slice offers a delicious way to sneak in some veggies! If you want to make this treat, check out the [Full Recipe]. - Preheat the oven to 350°F (175°C). - Prepare the loaf pan by greasing it or lining it with parchment paper. This helps with easy removal later. - In a large bowl, combine the grated zucchini and applesauce. Mix until well blended. - In another bowl, whisk together the all-purpose flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and cinnamon if using. Ensure these dry ingredients are mixed evenly. - Gradually add the dry mixture to the zucchini and applesauce mixture. Stir gently, being careful not to overmix. - Pour in the almond milk, vegetable oil, and vanilla extract. Mix until smooth. - Fold in the vegan chocolate chips, ensuring they are evenly spread in the batter. - Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. - Bake for 45-55 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. - After baking, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. For the complete recipe, check the Full Recipe section. - Avoiding overmixing: Mix your batter until just combined. Overmixing makes the bread dense. You want a light, airy texture. - How to ensure even baking: Use a light-colored loaf pan. Dark pans can cause the edges to cook too fast. Position the pan in the center of the oven for best results. - Using a toothpick for doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, your bread is done. If it has wet batter, bake for a few more minutes. - Coconut sugar alternatives: You can swap coconut sugar for brown sugar or cane sugar. Each will give a slightly different taste but will work well. - Non-dairy milk options: Almond milk is great, but you can use oat milk, soy milk, or coconut milk too. Each adds a unique flavor to your bread. - Enhancing flavor with add-ins: Try adding chopped nuts, dried fruit, or seeds. These can add crunch and extra taste. You could even mix in a bit of ground cinnamon for warmth. For the full recipe, check out the Vegan Chocolate Zucchini Bread section above. Enjoy baking! {{image_4}} You can easily change the flavor of your vegan chocolate zucchini bread. Adding nuts or seeds gives it a nice crunch. Try folding in 1/2 cup of chopped walnuts or pecans. Sunflower seeds can also work well. Both add protein and healthy fats. You can also spice it up with nutmeg or cinnamon. Adding 1/2 teaspoon of nutmeg gives a warm flavor. If you love cinnamon, use the optional ground cinnamon from the recipe. Both spices complement the chocolate and zucchini nicely. If you need a gluten-free option, swap the all-purpose flour for almond or oat flour. These flours work well and keep the bread moist. Just make sure your baking soda and powder are gluten-free too. For nut-free adaptations, use sunflower seed butter instead of almond milk. This change keeps the bread creamy without nuts. You can also use oat milk or soy milk as good substitutes. These options ensure that everyone can enjoy this delicious treat. For the full recipe, check the earlier section. Enjoy playing with these variations! To keep your vegan chocolate zucchini bread fresh, store it at room temperature. Use a bread box or an airtight container. This way, it stays moist and tasty. Avoid placing it in the fridge, as that can dry it out. For best results, enjoy it within three to five days. You can freeze slices of your vegan chocolate zucchini bread easily. First, wrap each slice in plastic wrap. Then, place them in a zip-top bag. This helps keep the bread from getting freezer burn. When you're ready to eat, just take out a slice and thaw it at room temperature. For reheating, you can pop the slice in the microwave for about 15 seconds. Or, place it in a toaster oven until warm. This bread tastes great fresh out of the oven, but it still holds its flavor after freezing. Enjoy your moist and delicious treat anytime! For the complete recipe, check out the Full Recipe. Can I use frozen zucchini? Yes, you can use frozen zucchini. Just thaw it first and drain any extra water. This helps keep the bread from getting too wet. How long does it last? Vegan chocolate zucchini bread lasts about 3-5 days in the fridge. Keep it in an airtight container to keep it fresh. Can I add more chocolate chips? Absolutely! Feel free to add more chocolate chips. Just make sure not to add too many, so the bread bakes well. Why is my bread too dense? A dense bread may happen if you overmix the batter. Mix just until combined. Also, check your oven temperature. If it's too low, the bread can be dense. What can I do if my bread is too dry? If your bread is dry, it could be due to too much flour or baking time. To fix it, add a bit more applesauce next time. For this batch, serve it with a spread or dip. Can I prepare the batter in advance? Yes, you can make the batter a day ahead. Just cover it well and keep it in the fridge. When ready, bake it fresh. Tips for meal prep with this recipe For meal prep, you can bake multiple loaves. Slice and freeze them. This way, you have a treat ready whenever you want! This blog post covered a delicious zucchini bread recipe. We explored ingredients, from zucchini to vegan chocolate chips. You learned how to prepare, mix, and bake. I shared tips for even baking and ingredient swaps. You now know variations for different diets and storage options. Enjoy making this bread, and don’t hesitate to try your flair. Simple tweaks can turn it into your favorite treat. Happy baking!](https://roastedflavors.com/wp-content/uploads/2025/07/bf055940-4722-4a52-a4c5-19c536c400a4-300x300.webp)