This is the best Vegan Chocolate Zucchini Bread that is moist, rich, fudgy and tastes like actual chocolate cake! The recipe is super easy to make in one bowl and can be made gluten-free too! Serve with homemade caramel sauce, you’ll have the perfect dessert!
1ripe mashed bananaor sub 1/2 cup apple sauce or 2 flax-eggs *see recipe notes
8,8ozshredded zucchinimakes about 1 heaped cup after squeezing
1cupvegan chocolate chips150g, or chopped chocolate
more vegan chocolate chips
*Note: I highly recommend watching the recipe video to see how easy it is!
Preheat the oven to 350˚F (175˚C). Grease and line a loaf pan with parchment paper so that there is an overhang on both sides (*as shown in the pics above).
Sift the flour, cornstarch, cocoa, baking powder, baking soda, and salt into a mixing bowl and whisk together.
To a measuring jar add the non-dairy milk, oil, sugar, vanilla extract, apple cider vinegar, coffee powder and mashed banana (or another egg substitute *see recipe notes). Mix to combine.
Pour this mixture into the flour mixture and stir until just combined. Then fold in shredded zucchini (make sure it is slightly squeezed) and chocolate chips (or chopped chocolate or melted chocolate *see text above). The batter should be thick but still pourable as shown in the step-by-step pics. If it’s too thick add a tiny bit more non-dairy milk.
Fill the batter into your prepared pan. Optionally, top with more chocolate chips. Bake for about 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean with some melted chocolate chips attached.
Let cool in the pan completely. Then using the parchment paper to lift out the loaf carefully.
Instead of banana, you can sub 1/2 cup apple sauce or 2 flax-eggs. To make the flax-eggs, mix 2 tbsp ground flaxseeds + 6 tbsp warm water in a small bowl and set aside for 5 minutes to thicken. (If you’re not vegan, you can sub 2 regular eggs).
I recommend using all-purpose flour or a blend of whole wheat and all-purpose flour. To make this chocolate zucchini bread gluten-free, use a gluten-free flour blend 1:1. (If using another flour, such as oat flour or whole grain flour, keep in mind that your chocolate zucchini bread won’t get as soft as when using a lighter flour. Also, please make sure to adjust the liquid by adding more non-dairy milk, if needed, because different flours absorb different amounts of liquid).
You can use any sweeteners you like, such as maple syrup, agave syrup, coconut sugar or other.
You can’t taste the coffee but it makes the chocolate flavor more intense.
The bread freezes well for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place in a freezer bag to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
You can turn this recipe into muffins and bake for about 25-30 minutes or cupcakes and bake for about 20 minutes. If you want to make a sheet cake in a brownie pan the baking time will be about 35 minutes or until a toothpick inserted in the middle comes out mostly clean with some melted chocolate attached.
Please make sure to do a cake test since all ovens vary in power and temperature.
You can find more helpful information about this recipe in my blogpost above.