Vegan Chocolate Zucchini Bread
Indulge in the rich, moist decadence of Vegan Chocolate Zucchini Bread, a recipe that puts a deliciously healthy twist on classic comfort food. Made with grated zucchini for natural moisture and packed with the deep, bold flavor of unsweetened cocoa powder and vegan dark chocolate chips, this loaf is a plant-based treat that satisfies dessert cravings without sacrificing nutrition. A flaxseed-based "flax egg" provides structure while melted coconut oil and almond milk create a tender crumb. With warm hints of cinnamon and the sweetness of brown sugar, this chocolate zucchini bread is perfect for breakfast, snack time, or dessert. Ready in about an hour, it’s an easy-to-make, dairy-free recipe that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsweetened almond milk
- 0.5 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 0.75 cup packed brown sugar
- 1.5 cups grated zucchini
- 0.75 cup vegan dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with vegetable oil and line it with parchment paper, allowing some overhang on the sides.
In a small bowl, combine the ground flaxseed with water to create a flax egg. Stir well and let sit for 5-10 minutes until it thickens.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, mix the almond milk, melted coconut oil, vanilla extract, and brown sugar until well combined.
Add the flax egg to the wet ingredients and mix thoroughly.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and vegan dark chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Enjoy your vegan chocolate zucchini bread!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 29.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
