This vegan chocolate zucchini bread is rich and delicious, studded with chocolate chips and packed with plenty of sweet flavor! Try this for a tasty snack or simple dessert!

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When zucchini is in season, I’m always looking for new ways to use it! I love adding it to pasta, and I can always whip up zucchini noodles, but sometimes I want to get a little more creative with it. Especially with a picky toddler in the house, sometimes I have to resort to hiding zucchini in other places. Sometimes, I blend it into a smoothie, but my favorite way to use it is in this chocolate zucchini bread. It’s so moist and delicious, it’s sweet enough to be enjoyed as a dessert. Trust me, this quick bread won’t last long!

Ingredients & Substitutions

  • Zucchini– You’ll need about 8oz of grated zucchini, which is one large zucchini or two small zucchini. After shredding the zucchini, blot with a few paper towels.
  • Flour– To measure flour accurately, spoon the flour into the measuring cup until it’s overflowing, then level it off with a straight edge. Avoid compacting the flour or tapping the cup, as this can lead to using too much flour and result in dense or dry baked goods.
  • Baking powder & baking soda– These help the bread rise. You need both in this recipe.
  • Cinnamon– This adds a subtle flavor that pairs nicely with the cocoa.
  • Cocoa powder– Plain unsweetened cocoa powder adds a rich chocolatey flavor.
  • Salt– A pinch of salt helps balance the sweetness.
  • Brown sugar– Light or dark brown sugar can be used. Coconut sugar can also be used, if desired.
  • Unsweetened almond milk– Feel free to substitute with dairy milk, oat milk, or soy milk.
  • Oil– Any neutral oil can be used here. Melted coconut oil can also be used, but be sure it’s not too hot when adding to the batter or it can melt the chocolate chips.
  • Apple cider vinegar- This helps the bread rise. You can substitute it with white vinegar.
  • Vegan chocolate chips– Ensure that the chocolate chips are vegan to keep this recipe dairy-free. I also like to sprinkle a few extra chocolate chips on top.

How to Shred Zucchini

Use a large box grater to grate the zucchini. There is no need to peel the zucchini first. Once it’s shredded, blot it with a few paper towels to remove some of the excess moisture.

How to Make Vegan Zucchini Bread

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cocoa powder, and salt.
In a large bowl, combine oil, almond milk, brown sugar, and apple cider vinegar. Stir until smooth.
Add the flour blend and stir until smooth and no lumps remain.
Fold in the shredded zucchini and chocolate chips and stir until evenly distributed. Do not over-mix.
Scrape into the prepared pan immediately.
Bake the zucchini loaf for 55-65 minutes until a skewer inserted comes out clean.
Allow to cool completely before slicing

How to Store Leftover Zucchini Bread

To store this zucchini bread, allow it to cool completely after baking. Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, store the bread in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 4 days. For longer storage, sliced zucchini bread can be frozen for up to 3 months; ensure it’s tightly wrapped or stored in a freezer bag to prevent freezer burn. Simply thaw the bread at room temperature or in the refrigerator before serving. Still have some extra zucchini? Try my zucchini tacos!

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Chocolate zucchini bread

Vegan Chocolate Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This vegan chocolate zucchini bread is moist and delicious, making it the perfect plant-based treat. It’s easy to make with basic pantry ingredients!

Ingredients

Units Scale
  • 8oz shredded zucchini (from 1 large or 2 small, about 2 cups)
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 cup firmly packed light brown sugar
  • 2/3 cup unsweetened almond milk
  • 1/2 cup avocado oil or vegetable oil
  • 1 tablespoon apple cider vinegar

  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°F, Line a 5” x 9” loaf pan with parchment paper or spray with non-stick spray.
  2. Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cocoa powder, and salt.
  4. In a large bowl, combine oil, almond milk, brown sugar, and apple cider vinegar. Stir until smooth.
  5. Add the flour blend and stir until smooth and no lumps remain.
  6. Fold in the shredded zucchini and chocolate chips and stir until evenly distributed. Do not over-mix.
  7. Scrape into the prepared pan immediately. Do not allow mixture to sit once zucchini has been added as the flour and sugar will draw moisture out of it and make the bread too dense.
  8. Bake for 55-65 minutes until a skewer inserted comes out clean.
  9. Allow to cool in the pan for 10 minutes before moving to a cooling rack and cooling for another 20 minutes.

  10. Allow to cool completely before serving. Can be refrigerated for up to 3 days. Bring to room temperature before serving.