Vegan Chocolate Zucchini Bread is a moist and flavorful twist on the classic quick bread. Combining the subtle sweetness of zucchini with rich cocoa powder, this recipe delivers a guilt-free indulgence that’s perfect for breakfast or dessert.
Why You’ll Love This Recipe
This vegan chocolate zucchini bread is:
- Incredibly moist and flavorful. The zucchini adds moisture and a subtle sweetness, while the cocoa powder provides a rich, chocolatey flavor.
- Easy to make. This recipe comes together quickly and easily in just one bowl.
- Healthier than traditional zucchini bread. Made with whole wheat flour, maple syrup, and unsweetened applesauce, this bread is lower in sugar and fat than traditional recipes.
- Perfect for any occasion. Enjoy this bread for breakfast, brunch, dessert, or as a snack.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup maple syrup
- ½ cup unsweetened applesauce
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- 1 cup vegan chocolate chips
Vegan chocolate zucchini bread ingredients
Step-by-Step Instructions
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk together the sugar, maple syrup, applesauce, almond milk, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in zucchini and chocolate chips: Gently fold in the grated zucchini and vegan chocolate chips.
Vegan chocolate zucchini bread batter in a bowl.
- Pour batter into loaf pan: Pour the batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
A slice of freshly baked vegan chocolate zucchini bread.
Tips for the Best Vegan Chocolate Zucchini Bread
- Don’t overmix the batter. Overmixing will result in a tough bread.
- Use a light-colored loaf pan. A light-colored pan will help to prevent the bread from browning too quickly.
- Let the bread cool completely before slicing. This will help the bread to firm up and prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days.
“Using a combination of all-purpose and whole wheat flour creates the perfect texture – light and airy, yet substantial enough to hold up to the moisture from the zucchini.” – Chef Amelia Green
Delicious Variations
- Add nuts: For an extra crunch, fold in ½ cup of chopped walnuts or pecans.
- Make it gluten-free: Substitute the all-purpose and whole wheat flour with a gluten-free all-purpose baking flour.
- Add a streusel topping: Combine ¼ cup all-purpose flour, ¼ cup brown sugar, and 2 tablespoons cold vegan butter and sprinkle over the batter before baking.
“Don’t be afraid to get creative with the add-ins! Chopped dried fruit, shredded coconut, or even a swirl of peanut butter would all be delicious in this bread.” – Chef Amelia Green
FAQs
Can I make this bread without chocolate chips?
Absolutely! The bread will still be delicious without the chocolate chips. You can also substitute them with other mix-ins like chopped nuts or dried fruit.
How do I store leftover zucchini bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Can I use a different type of milk?
Yes, you can use any type of plant-based milk you like. Almond milk, soy milk, and oat milk all work well.
Can I use oil instead of applesauce?
Yes, you can substitute the applesauce with an equal amount of vegetable oil.
My zucchini bread is soggy in the middle. What went wrong?
Soggy zucchini bread is usually a sign that it wasn’t baked long enough. Make sure to insert a toothpick into the center of the bread before removing it from the oven. If the toothpick comes out clean, it’s done.
