Vegan Chocolate Zucchini Bread

Chocolate Zucchini Bread is my absolute favorite quick bread recipe to make! It’s eggless, completely vegan, and high-altitude approved. The best part is that you only need one bowl to make this super moist and fudgy loaf!

This bread leans on the cakey side, but still has that lovely fudgy, moist texture. This is one of my favorite recipes to make because of its simplicity and excellent-tasting results!

It’s a fantastic end-of-summer recipe to use up any leftover zucchini you may have from your garden. I used one large zucchini (about 3 cups packed) which added the perfect amount of moisture. The resulting batter was not too thin or thick, and baked up perfectly!

You can’t even taste the zucchini either! Which is great if you have picky eaters and are trying to sneak some veggies in. I like that this bread is eggless and a lot healthier than a traditional chocolate zucchini loaf without sacrificing the decadent chocolatey flavor.

A Note on the Ingredients:

Zucchini: I used an extra-large zucchini from my garden and came out with 3 cups of packed finely grated shreds. DO NOT DRAIN! This is our secret to getting a soft and spongy texture.

Vegetable Oil: Although I have not tested it myself, coconut oil or any other neutral oil should work as well.

Cocoa Powder: My preferred is dark cocoa powder, but you can use any kind that you like.

Chocolate Chips: This is optional, but adds extra chocolatey-ness to the top. Use dairy-free chocolate chips to keep the bread vegan.

I know I say a lot of my recipes are quick and easy, but this one really IS quick and easy. The hardest step is shredding the zucchini, which really isn’t that difficult to do if you have a good grater anyway!

How To make Chocolate Chip Zucchini Bread:

Step 1: Preheat the oven to 350F degrees and line a loaf pan with foil.

Step 2: In a large bowl, mix together the oil, sugar, and vanilla.

Step 3: Add in the flour, cocoa powder, baking soda, and salt. Mix until fully combined. (Note: the batter will resemble a sand-like texture.)

Step 4: Fold in the grated zucchini (make sure you DO NOT drain the liquid!) until the batter appears thinner and more liquid-like. There will be lumps which is fine. Fold in half of the chocolate chips.

Step 5: Transfer the batter into the loaf pan, top with the remaining chocolate chips, and bake for 50-60 minutes. Check on the bread at 50 minutes and every 5 minutes thereafter since bake time will vary across ovens and climates. A general rule of thumb is to test for doneness by inserting a toothpick in the center and checking if it comes out clean or with only a few crumbs remaining.

Storage Instructions:

Since this bread is full of moisture, I recommend keeping the loaf wrapped in foil and stored at room temperature, which will keep for about 4 days. Another option would be to freeze it by slicing into individual pieces, wrapping each slice in plastic wrap, and transferring to a freezer-safe bag. It will keep in the freezer for up to 2 months.

Recipe Notes:

• The batter will be really dry. Like, super dry. But keep going and trust the process because once you add the zucchini, all of the moisture will create a typical quick-bread batter consistency.
• Use the smaller shredding side of your grater to create fine zucchini bits. This pulls more moisture out of the zucchini and makes it easier to hide within the bread.
• This loaf is vegan made as directed. Note that it will no longer be vegan if you add regular chocolate chips as opposed to a dairy-free brand.

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