Chocolate Zucchini Bread Recipe | Vegan & Easy (2024)

Jump to Recipe Print Recipe

Diesen Beitrag gibt es auch auf:

  • Deutsch

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!

Chocolate Zucchini Bread Recipe | Vegan & Easy (2)

Vegan Chocolate Zucchini Bread

If you’re not a fan of zucchini yet, this recipe will change your mind! I mean, look at how chocolatey, moist and rich this loaf looks but it tastes even better than that! I assure you, it is so incredibly delicious, no one will ever notice that it contains shredded zucchini.

Chocolate Zucchini Bread Recipe | Vegan & Easy (3)

Actually, the real secret behind the perfect texture of this super tasty chocolate zucchini bread is the hidden vegetables inside. Seriously veggies and fruits, such as pumpkin purée, mashed banana, apple sauce or zucchini add so much softness and moisture in any vegan bread or cake. If you’ve tried my moist carrot cake or best chocolate banana bread yet, you know what I am talking about.

Chocolate Zucchini Bread Recipe | Vegan & Easy (4)Anyway, this is not only a really great way to get your greens but also to use up extra zucchini. The only thing you need to know before starting this recipe is if you double the recipe to make more than just one loaf. You should definitely keep in mind that this bread will be gone quicker than you can make the vegan caramel sauce for the topping!

Chocolate Zucchini Bread Recipe | Vegan & Easy (5) Chocolate Zucchini Bread Recipe | Vegan & Easy (6)

How to make Vegan Chocolate Zucchini Bread

As mentioned before this recipe is very easy to make! And you know, what that means?! The easier and quicker the recipe, the more we love it, right? So let’s start making it!

Chocolate Zucchini Bread Recipe | Vegan & Easy (7)

All you need to make this veggie-loaded chocolate cake loaf are just a few simple basic ingredients, plus chocolate and zucchini, of course! You don’t need a food processor, mixer, blender or any special kitchen utensils, just a box grater. Actually, the batter comes together in less than 5 minutes! Just shred the zucchini, mix the ingredients, bake and enjoy!

Chocolate Zucchini Bread Recipe | Vegan & Easy (8)

Tips for perfect Chocolate Zucchini Bread

Sift the dry ingredients

I highly recommend sifting the dry ingredients because sifting prevents lumps of flour, cocoa powder, and baking powder. Actually, when you have lumps in the batter you’ll need to mix more as needed until the ingredients are combined. So you’ll tend to overmix which makes the cake tough. If you don’t have a sifter, simply place a regular fine sieve over a mixing bowl. Then add the dry ingredients into the sieve and sift the mixture into the bowl. Finally, give it a good whisk making sure that all of the ingredients are well combined.

Chocolate Zucchini Bread Recipe | Vegan & Easy (9)

Chocolate Zucchini Bread Recipe | Vegan & Easy (10)

Chocolate Zucchini Bread Recipe | Vegan & Easy (11)

Chocolate Zucchini Bread Recipe | Vegan & Easy (12)

Melt the chocolate or just add chocolate chips

To make the zucchini bread more fudgy like brownies you can melt the chocolate over a water bath before adding it into the batter. But if you love melty pockets of chocolate in fluffy cake slices, I recommend to just fold in chopped chocolate. That is totally up to you! Anyway, if this triple chocolate thing is too much goodness for you, you can easily omit the chocolate chips on top.

Chocolate Zucchini Bread Recipe | Vegan & Easy (15)

Prepare your baking pan for easy removal!

Please make sure to prepare the baking pan properly to prevent the cake from sticking to the pan. First, lightly grease your loaf pan with vegan butter. Secondly, line it with additional parchment paper, leaving some paper overhanging. The overhanging paper is super helpful when you want to remove the cake after baking. Simply grab it and lift out the entire cake easily!

Chocolate Zucchini Bread Recipe | Vegan & Easy (16)

Chocolate Zucchini Bread Recipe | Vegan & Easy (17)

Chocolate Zucchini Bread Recipe | Vegan & Easy (18)

Chocolate Zucchini Bread Recipe | Vegan & Easy (19)

Chocolate Zucchini Bread Recipe | Vegan & Easy (20)

Chocolate Zucchini Bread Recipe | Vegan & Easy (21)

Chocolate Zucchini Bread Recipe | Vegan & Easy (22)

How to get the ultimate chocolate flavor

For the ultimate double chocolate flavor, I recommend using both natural unsweetened cocoa powder and vegan chocolate inside the batter. Please make sure to use NO dutch cocoa for the best results. And oh, if you want a triple chocolate zucchini cake loaf, do not forget the vegan chocolate chips on top, haha! Also, I recommend adding a bit of instant coffee or espresso powder.

Chocolate Zucchini Bread Recipe | Vegan & Easy (23)

Why coffee in chocolate cake?

Adding a bit of espresso or coffee powder is actually the key to the perfect chocolate cake because it makes the chocolate flavor more intense. However, this addition is just optional but I definitely recommend that since you won’t taste the coffee in the chocolate zucchini cake. Rather, the espresso or coffee powder just brings the chocolate flavor to the next level!

Chocolate Zucchini Bread Recipe | Vegan & Easy (24) Chocolate Zucchini Bread Recipe | Vegan & Easy (25)

This vegan chocolate zucchini bread is

  • Vegan (Egg-free & Dairy-free)
  • Soft, Moist
  • Loaded with veggies
  • Rich in chocolate flavor
  • Easy & quick to make
  • Requires just a few ingredients
  • Tastes like healthier chocolate cake
  • So delicious!
  • The perfect breakfast, dessert or snack

Chocolate Zucchini Bread Recipe | Vegan & Easy (26)

Want to make a sheet cake, muffins or cupcakes?

Since this chocolate zucchini bread recipe is super versatile you can easily make it into a sheet cake or muffins and cupcakes. The baking time may vary, depending on the baking pan you use but you can find any information in my recipe notes. Anyway, I highly recommend doing a cake test – always! – no matter what cake you bake because all ovens often vary in power and temperature.

Chocolate Zucchini Bread Recipe | Vegan & Easy (27)

How to serve chocolate zucchini bread

I kept my chocolate zucchini cake loaf simple and just topped it with vegan chocolate chips. That way, I find it’s easier to store and take away to work, school, university or to wherever you want to go! Also, I love when I can serve it with different toppings, such as vegan caramel sauce or melted peanut butter and banana or vegan ice cream. Anyway, if you want to make a smooth, and creamy chocolate frosting or just a simple chocolate ganache instead, feel free to do that!

Chocolate Zucchini Bread Recipe | Vegan & Easy (28)

For more vegan chocolate cake recipes be sure to check out my

  • Best Vegan Chocolate Cake
  • Best Vegan Chocolate Banana Bread
  • Chocolate Peanut Butter Vegan Snickers Cake
  • Vegan Chocolate Banana Pancakes
  • Chocolate Raspberry Cake
  • Vegan Chocolate Banana Pancakes
  • Best Vegan Brownies

Chocolate Zucchini Bread Recipe | Vegan & Easy (29)

If you do try this Vegan Chocolate Zucchini Cake Loaf Recipe, please leave me a comment below sharing how it turned out for you! And if you take a picture of your chocolate treat and share it on Instagram, please do not forget to tag me @biancazapatka #biancazapatka because I love seeing your recreations!

Chocolate Zucchini Bread Recipe | Vegan & Easy (30)

Vegan Chocolate Zucchini Bread

Author: Bianca Zapatka

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!

4.96 von 114 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Breakfast, Cake, Dessert

Servings 14 Servings

Calories 213 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Chocolate Zucchini Bread

  • 1 1/3 cups all-purpose flour 160, or sub gluten-free flour*
  • 1 tbsp cornstarch
  • 1/2 cup cocoa powder 50g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup non-dairy milk 60ml
  • 1/3 cup + 1 tbsp neutral oil 100ml, such as grapeseed or canola, or sub melted coconut oil or vegan butter*
  • 3/4 cup organic cane sugar* 150g, or to taste
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 tsp instant coffee powder or 1/4 tsp espresso powder*, optional
  • 1 ripe mashed banana or sub 1/2 cup apple sauce or 2 flax-eggs *see recipe notes
  • 8,8 oz shredded zucchini makes about 1 heaped cup after squeezing
  • 1 cup vegan chocolate chips 150g, or chopped chocolate

Topping (optional)

  • more vegan chocolate chips

Instructions

  • *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.

  • Slice and enjoy with caramel sauce if you like!

Notes

  • 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.

Nutritions

Serving: 1Serving | Calories: 213kcal | Carbohydrates: 30.1g | Protein: 3.6g | Fat: 8g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND FEEL FREE TO PIN THE FOLLOWING PICTURES! 🙂

Chocolate Zucchini Bread Recipe | Vegan & Easy (31) Chocolate Zucchini Bread Recipe | Vegan & Easy (32)

©Bianca Zapatka | All images & content are copyright protected. Please do not use myimages without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank youfor supporting biancazapatka.com!

Chocolate Zucchini Bread Recipe | Vegan & Easy (33)Disclosure for affiliate links with asterisk(*):
Thispage may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.

Chocolate Zucchini Bread Recipe | Vegan & Easy (2024)

FAQs

Do you squeeze out the liquid from zucchini for bread? ›

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

Do you leave the skin on zucchini when making bread? ›

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Why does my zucchini bread fall apart when I cut it? ›

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

How do you keep zucchini bread from falling down? ›

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

How many zucchinis does it take to make 2 cups grated? ›

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

Should zucchini be peeled before shredding for bread? ›

You do not need to peel zucchini for zucchini bread.

You can use a box grater or food processor to shred the zucchini. Using a box grater, place grater on firm surface such a cutting board. Hold the box grater firmly in one hand and the zucchini firmly in the other hand.

How many zucchinis in a cup? ›

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

Why does zucchini bread sink in the middle? ›

Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.

What side of the grater do you use for zucchini bread? ›

Use the fine side of your grater for smaller shredded zucchini. (as you can see in the pictures) If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe.

Why is my chocolate zucchini bread dry? ›

The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a drier final loaf. No need to press or squeeze the moisture out of the zucchini. We want all of it to go into the bread!

What happens if you put too much baking soda in zucchini bread? ›

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

How to grade zucchini for zucchini bread? ›

Place a box grater or cheese grater on a plate or cutting board. Shred the zucchini on the large holes. Step three: Remove excess liquid. If you're freezing zucchini, or plan to use it in a recipe that requires you to remove some of its liquid, put a double layer of cheesecloth or a thin kitchen towel on your counter.

Where is the best place to store zucchini bread? ›

We'll go over this in more detail below, but in short - If you're looking for the safest way to store zucchini bread - just refrigerate it. Seal your bread in a plastic storage container or plastic bag and store it in the refrigerator.

Should zucchini bread be refrigerated? ›

Yes, it's advisable to refrigerate zucchini bread to extend its shelf life. Zucchini bread contains moisture from ingredients like zucchini, and moisture can promote the growth of mold and bacteria at room temperature. Refrigeration helps slow down these processes, keeping the bread fresher for a more extended period.

Do you remove seeds from zucchini for bread? ›

If your zucchini is large, you should remove the seeds. By the time the zucchini has large and well formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. They will not be pleasant in the zucchini bread, so it's recommended that you scoop them out before adding the flesh to the bread.

Should zucchini be drained before baking? ›

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy. To learn the basics, learn how to cook zucchini in three new ways.

Does zucchini need to be drained before baking? ›

If you've ever wondered if you should try and squeeze out some of the water from your shredded zucchini before adding it to batter or dough, the answer (happily) is no! Zucchini recipes are written to accommodate their water content.

What is the liquid coming out of my zucchini? ›

This liquid is nature's way of "bleeding" and closing the wound, forming a scab-like layer on the fruit, preventing mold and bacteria from entering, at least up to a certain level.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Gov. Deandrea McKenzie

Last Updated:

Views: 6471

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Gov. Deandrea McKenzie

Birthday: 2001-01-17

Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002

Phone: +813077629322

Job: Real-Estate Executive

Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating

Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.