Chocolate Zucchini Bread

posted: 05/11/21 — updated: 04/24/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 5 from 1 review

Rich, moist and decadent vegan chocolate zucchini bread that’s made with healthy ingredients and completely dairy-free!

Thick slice of chocolate chip zucchini bread on a plate.

Table of Contents

Features

Dietary Features: Vegan (egg-free and dairy-free).
Amazing rich, fudge-like texture and double chocolate zucchini goodness!
Perfect addition to brunch or a holiday breakfast.
Bake up a batch to share with friends and family.
Amazing spread with vegan butter, almond butter or coconut butter for a special treat.

Love chocolate and zucchini? Don’t miss these zucchini brownies too!

Ingredients & Substitutions

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Flour: This recipe is made with whole wheat flour but you should be able to substitute all-purpose flour or spelt flour.
Cocoa Powder: Any kind works but if you can find dark cocoa powder it’s best for the deepest chocolate flavour.
Coconut Oil: Can be substituted with olive oil, canola oil or avocado oil. This recipe has not been tested oil-free.
Maple Syrup: Substituted with agave syrup if needed.
Applesauce: Adds moisture and helps cut down the oil. The recipe calls for unsweetened applesauce but you can use sweetened if you like, just note that it adds sugar, of course.
Vegan Yogurt: Plain or vanilla unsweetened coconut yogurt works best here.
Chocolate: You can use dairy-free chocolate chips, chocolate chunks or chopped dark chocolate. Sprinkle more on top for an extra treat and to make the loaf look pretty!

Step-by-Step Instructions

Step 1: First, we’ll need to remove the excess liquid from the zucchini. There are a couple ways you can do this.

You can place the grated zucchini in a strainer and use your hands to squeeze the liquid out or you can wrap the grated zucchini up in a dish towel and squeeze.

Grated zucchini in a strainer sitting in a bowl.

Hand squeezing grated zucchini over a strainer to remove excess water.

Step 2: Next, prep the dry ingredients by adding them to a bowl and making sure any clumps are broken up. You can use a sifter or fine mesh sieve to do this or a fork will do the trick.

Dry baking ingredients mixed together in a glass mixing bowl.

Step 2. Mix the strained grated zucchini into the dry ingredients until it’s all coated.

Grated zucchini with flour and cocoa powder in a glass mixing bowl.

Spatula mixing grated zucchini into flour and cocoa powder in a glass mixing bowl.

Step 4: Prepare the wet ingredients. This includes the vanilla, applesauce, yogurt, maple syrup and coconut oil. Mix the ingredients together well until completely smooth and combined.

Quick Note: It is important all ingredients are room temperature to ensure coconut oil doesn’t solidify. If the ingredients are cold, warm them briefly in the microwave to bring to room temperature. This is not a concern if you use a different of oil though.

Maple syrup, applesauce and coconut yogurt mixed together in a glass mixing bowl with a spoon.

Step 5: Mix the wet and dry ingredients together. Make a “well” in the centre of your dry ingredients, pour in the wet ingredients then fold them together.

Quick Tip: Take care not to over work the batter. Gently fold together until all of the dry mixture has been wetted, then stop mixing.

Wet ingredients poured into dry baking ingredients in a mixing bowl.

A thick chocolate batter being mixed with a wooden spoon in a mixing bowl.

Step 6: Add the chocolate chips and gently fold a few times to combine.

Chocolate chips added to chocolate batter in a mixing bowl.

Step 7: Time to bake! Prepare a 8×4 inch loaf pan with a light coating of non-stick cooking spray or line with parchment paper then scoop the batter into the pan, evenly spreading with a spoon or spatula. Sprinkle a few extra chocolate chips on top, if desired.

Quick Tip: I recommend lining the pan with parchment paper so it sticks out over the edges. This makes for easy removal once the loaf is done, you can simply lift it straight out of the pan!

Bake the loaf for 45-50 minutes or until a toothpick inserted in the centre comes out clean.

Raw chocolate zucchini bread batter in a loaf pan.

Baked chocolate loaf topped with chocolate chips in a loaf pan.

Let the loaf cool completely or for at least 2 hours before carefully flipping out of the pan. Slice and enjoy!

Sliced chocolate loaf with chocolate chips on a cooling rack.

Notes & Tips

For best results, don’t skip cooling in the pan. The loaf needs this time to firm up. If you take it out right away it will be crumbly.
Sifting the dry ingredients really helps. If you don’t have a sifter, you can use a fork or regular fine mesh sieve over the mixing bowl. After sifting, make sure the dry ingredients are well mixing to fully incorporate the salt, baking powder and baking soda.
Be careful not to over mix. Over mixing will make the bread dense. Gently fold until just combined for the best fluffy, moist loaf.
You can try additional add-ins like chopped walnuts, pecans or dried cranberries.

Three thick slices of chocolate chip zucchini bread on a plate.

Storing

Let cool completely before storing.
Freezing: Wrap well in foil or plastic wrap then place in a freezer-safe bag to prevent freezer burn. Thaw overnight in the fridge or at room temperature before serving.
Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 6 days. Enjoy cold or warm lightly in the microwave.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️