Chocolate Zucchini Bread Recipe Vegan and Deliciously Easy

Welcome to a delightful twist on classic zucchini bread that’s both rich in chocolate flavor and entirely vegan! This Chocolate Zucchini Bread recipe is perfect for those who want to indulge in a moist, tender treat without using any animal products.

Whether you’re vegan, dairy-free, or simply looking to add more plant-based options to your baking repertoire, this bread is a winner. The zucchini adds moisture and nutrition, while the cocoa powder and vegan chocolate chips make it irresistibly chocolaty.

It’s an excellent way to sneak some veggies into dessert, and it pairs wonderfully with a cup of coffee or tea for an afternoon pick-me-up.

Not only is this bread incredibly flavorful, but it’s also easy to make with simple pantry staples and fresh zucchini. Perfect for breakfast, snacks, or dessert, this recipe will quickly become a household favorite.

Plus, it freezes beautifully, making it ideal for meal prep or gifting. Ready to bake?

Let’s dive into why you’ll love this vegan chocolate zucchini bread!

Why You’ll Love This Recipe

This vegan chocolate zucchini bread stands out for several reasons. First, it’s wonderfully moist thanks to the grated zucchini, which adds a subtle freshness without overpowering the chocolate.

It’s naturally sweetened with maple syrup, making it healthier than traditional sugar-laden breads.

The use of plant-based ingredients means it’s suitable for vegans and those with lactose intolerance, yet it doesn’t compromise on taste or texture. The bread has a tender crumb with just the right amount of chocolatey goodness from cocoa powder and vegan chocolate chips.

It’s a great way to enjoy comfort food while sneaking in some vegetables!

Additionally, this recipe is quite forgiving and adaptable, perfect for beginner bakers or anyone looking to experiment with vegan baking. It’s also a crowd-pleaser at brunches, potlucks, and family gatherings.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
• ¾ cup organic maple syrup
• ½ cup unsweetened applesauce (acts as egg replacer)
• ⅓ cup melted coconut oil or neutral vegetable oil
• 1 tsp pure vanilla extract
• ½ cup plant-based milk (almond, soy, oat, etc.)
• ½ cup vegan chocolate chips

Equipment

• Mixing bowls (medium and large)
• Grater or food processor (for shredding zucchini)
• Measuring cups and spoons
• Whisk or electric mixer
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick cooking spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your loaf pan by lining it with parchment paper or greasing it lightly with coconut oil.
2. Grate the zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
4. In a separate bowl, combine the maple syrup, applesauce, melted coconut oil, vanilla extract, and plant-based milk. Mix well to create a smooth wet mixture.
5. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula, just until combined. Avoid overmixing to keep the bread tender.
6. Fold in the grated zucchini and vegan chocolate chips, mixing carefully to distribute them evenly throughout the batter.
7. Transfer the batter to the prepared loaf pan, spreading it out evenly with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

“For extra moistness, consider adding a tablespoon of ground flaxseed mixed with 3 tablespoons of water as an additional binder.”

• Make it nutty: Add ½ cup chopped walnuts or pecans for texture and flavor.
• Spice it up: Add 1 tsp cinnamon or a pinch of cayenne for a subtle warmth.
• Use gluten-free flour: Substitute the all-purpose flour with a gluten-free flour blend for those with gluten sensitivities.
• Sweeten differently: Swap maple syrup for agave nectar or coconut sugar.
• Double the batch: This recipe freezes well. Double the ingredients and bake two loaves to keep one in the freezer for later.

Nutrition Facts

Serving Suggestions

This bread is delicious served warm or at room temperature. Spread it with some vegan butter or your favorite nut butter for an extra treat.

It pairs beautifully with a hot cup of coffee, tea, or a glass of plant-based milk.

Try topping slices with fresh berries or a drizzle of vegan chocolate ganache for special occasions. Leftovers can be toasted in the morning for a quick, comforting breakfast.

For more cozy bread ideas, check out our Thelma Sanders Squash Recipe and Pecan Crackers Recipe.

Conclusion

This vegan chocolate zucchini bread recipe is a fantastic way to enjoy a chocolatey treat that’s both wholesome and satisfying. With simple ingredients and easy steps, it’s accessible for bakers of all levels.

The zucchini sneaks in some veggies, while the cocoa and chocolate chips satisfy any sweet tooth.

Whether you’re baking for yourself, family, or friends, this bread is sure to impress. Plus, it’s versatile enough to customize with nuts, spices, or gluten-free flours.

For more hearty and comforting recipes, don’t forget to explore our Bariatric Meatloaf Recipe and Pickled Cherry Pepper Recipe. Happy baking and enjoy every delicious slice!

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