Thick slice of chocolate chip zucchini bread on a plate.

Chocolate Zucchini Bread

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Rich, moist, dense and decadent, vegan double chocolate zucchini bread that’s perfect for a delicious dessert or morning snack. 



  • 1 medium zucchini, shredded and excess liquid squeeze out (150 g, about 1 packed cup before draining)
  • 1 cup whole wheat flour (175 g)
  • 1/2 cup cocoa powder (50 g)
  • 1 1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/8 tsp salt 
  • 1/3 cup melted coconut oil (80 ml) 
  • 1/2 cup maple syrup (120 ml)
  • 1/4 cup apple sauce, unsweetened, room temperature (60 ml) 
  • 1/2 cup vegan yogurt, room temperature (115 g) 
  • 2 tsp vanilla 
  • 1/2 cup dark chocolate chips or chopped dark chocolate (85 g)


  1. Preheat oven to 350 F.
  2. Prepare the zucchini. Grate the zucchini and place in a strainer in the sink or over a bowl. Use your hands to squeeze out the excess liquid. You can do this by pressing the zucchini against the side of the strainer or squeezing it in your fist. Alternatively, place the grated zucchini on a dishcloth, wrap it up and squeeze to remove the liquid. Set aside.
  3. Combine dry ingredients. With a sifter or fine mesh strainer, sift all of your dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) together, with the exception of the zucchini and chocolate chunks. If you don’t have a sifter or fine sieve, use a fork to break up any clumps. mix well to ensure the baking powder, baking soda and salt and well distributed.
  4. Add zucchini to dry ingredients. Using a rubber spatula mix in the drained zucchini until evenly mixed in with the flour. 
  5. Combine wet ingredients. In a medium bowl mix together vanilla, apple sauce, yogurt, maple syrup and coconut oil. It is important all ingredients are room temperature to ensure coconut oil doesn’t solidify (not a concern if you’re using a different variety of oil). If the ingredients are cold, warm them briefly in the microwave to bring to room temperature. Mix the ingredients together well until completely smooth and combined.
  6. Add wet ingredients to dry ingredients. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gently fold together until just combined, taking care not to over work the batter.
  7. Add the chocolate chips and fold a few times to mix throughout.
  8. Add batter to pan. Prepare an 8×4 inch loaf pan with a light coating of non-stick cooking spray or line with parchment paper then pour in the batter, evenly spreading with a spoon or spatula. I like to line the pan with parchment paper so it sticks out over the edges for easy removal after baking. Sprinkle a few extra chocolate chips on top, if desired. 
  9. Bake the loaf. Place in the preheated oven for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.
  10. Let cool then slice. Let cool in the pan completely or for at least 2 hours before carefully flipping or lifting out. Slice and enjoy.


Storing: Let cool completely before storing. 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. If 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. 


  • Serving Size: 1
  • Calories: 248
  • Sodium: 282 mg
  • Fat: 6 g
  • Carbohydrates: 42 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: vegan chocolate zucchini bread, healthy chocolate zucchini bread