If you’ve ever craved something rich, comforting, and surprisingly wholesome, then vegan double chocolate zucchini bread is about to become your new favorite bake. This recipe delivers everything you love about classic chocolate desserts—fudgy texture, intense cocoa flavor, and melt-in-your-mouth bites—without relying on dairy or eggs. Instead, it uses simple plant-based swaps and fresh zucchini to create unbelievable moistness. In this article, I’ll share the story behind this bread, a step-by-step recipe, helpful baking tips, serving ideas, and answers to common questions. By the end, you’ll see why this loaf belongs in your kitchen all year round.
A Memory of Chocolate and Zucchini
I still remember the first time I tasted chocolate zucchini bread. It was offered with a casual “try this, you won’t believe what’s inside,” and I was instantly intrigued. My first bite was pure heaven—soft, dense, and bursting with chocolate flavor. But what truly surprised me was how zucchini, a vegetable I had only known in savory dishes, could transform into such a delicate source of moisture in a sweet dessert. Later, as I began experimenting with plant-based baking, vegan chocolate zucchini bread quickly became a staple in my kitchen. It was proof that vegan treats could feel just as indulgent and satisfying as any traditional bake.
What I love most about this recipe is how it bridges two cravings: the deep, fudgy flavor of chocolate and the desire to enjoy a dessert free of animal products. This bread isn’t just cake in disguise—it’s a reliable companion for after-dinner indulgence, cozy weekend brunch, or even a quick midnight snack when only chocolate will do. I’ve baked versions of this double chocolate zucchini bread for family gatherings, and no one ever guesses it’s vegan until I tell them. The combination of cocoa powder and chocolate chunks makes each slice extra decadent, while zucchini lends a moisture that feels almost luxurious. Whether enjoyed plain, with a swipe of nut butter, or warmed slightly in the oven, this double chocolate zucchini bread always delivers comfort and joy in every bite.
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Vegan Double Chocolate Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
Description
A rich, fudgy, plant-based chocolate zucchini bread made with cocoa and dairy-free chocolate chips for double decadence—moist, easy, and freezer-friendly.
Ingredients
1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tbsp ground flaxseed + 3 tbsp water (flax egg)
1/2 cup non-dairy milk (oat, almond, or soy)
1/3 cup neutral oil (or half applesauce for lighter)
1/2 cup coconut sugar or organic cane sugar
1 tsp vanilla extract
1 1/2 cups shredded zucchini, lightly squeezed
3/4 cup dairy-free dark chocolate chips or chunks, divided
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
2. Make flax egg: mix ground flaxseed with water; set 5 minutes to thicken.
3. Shred zucchini on a box grater; gently squeeze to remove excess moisture.
4. Whisk dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
5. Whisk wet ingredients: flax egg, non-dairy milk, oil, sugar, and vanilla.
6. Add wet to dry and stir just until combined; do not overmix.
7. Fold in zucchini and half of the chocolate chips/chunks.
8. Spread batter in pan; smooth top and sprinkle remaining chocolate over it.
9. Bake 50–60 minutes until a toothpick comes out mostly clean with moist crumbs.
10. Cool 10 minutes in pan, then transfer to a rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
The Vegan Double Chocolate Zucchini Bread Recipe
Ingredient List and Key Swaps
Below is the complete list of ingredients you’ll need to make one indulgent vegan double chocolate zucchini bread loaf. Everything is simple, pantry-friendly, and easy to find:
| Ingredient | Measurement | Purpose / Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Forms the base of the loaf; for gluten-free, use a 1:1 GF flour blend. |
| Unsweetened cocoa powder | ½ cup | Deep chocolate flavor and color. |
| Baking powder | 1 tsp | Helps the bread rise lightly. |
| Baking soda | ½ tsp | Works with the zucchini’s natural moisture for lift. |
| Salt | ½ tsp | Balances sweetness and enhances cocoa flavor. |
| Ground flaxseed | 1 tbsp + 3 tbsp water | Creates a flax “egg” for binding. |
| Non-dairy milk | ½ cup | Adds moisture without dairy. |
| Neutral oil | ⅓ cup | Keeps the texture tender and rich. |
| Coconut sugar or organic cane sugar | ½ cup | Provides natural sweetness. |
| Vanilla extract | 1 tsp | Enhances depth of flavor. |
| Fresh zucchini, shredded | 1 ½ cups | Essential moisture and softness. Be sure to squeeze lightly. |
| Dark chocolate chunks or chips (dairy-free) | ¾ cup, divided | Half for batter, half for topping to add decadence. |
Key Swaps to Note:
- Egg replacement: Flaxseed or chia seeds as binders.
- Oil-free option: Applesauce for a lighter loaf, though less fudgy.
- Milk swap: Any plant-based milk; oat and soy give extra tenderness.
Step-by-Step Preparation Method
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
- Make flax egg by mixing flaxseed and water; set aside to thicken.
- Grate zucchini with a box grater, then gently squeeze excess moisture.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix flax egg, plant milk, oil, sugar, and vanilla until smooth.
- Fold wet ingredients into dry, then gently stir in zucchini. Do not overmix.
- Add half the chocolate chips to the batter; smooth into pan and sprinkle remaining chips on top.
- Bake 50–60 minutes. Toothpick should come out with moist crumbs.
- Cool loaf 10 minutes in pan, then transfer to a rack before slicing.
Tips, Serving Ideas, and Variations
Baking Tips for Perfect Moisture
- Gently squeeze zucchini—remove excess water but keep some moisture.
- Begin testing at 50 minutes for doneness; aim for moist crumbs.
- Mix batter only until combined; avoid toughness from overmixing.
- Allow loaf to cool partially in pan to set before slicing.
Serving and Flavor Variations
- Nut lovers: Add walnuts or pecans for crunch.
- Extra indulgence: Drizzle melted chocolate over the top once cool.
- Healthier version: Make it a healthy chocolate zucchini bread by swapping part of the oil for applesauce and using coconut sugar or maple syrup.
- Gluten-free: Use a high-quality 1:1 GF flour blend.
- Serving idea: Warm a slice and enjoy with almond butter, peanut butter, or coconut yogurt alongside coffee or tea.
Frequently Asked Questions
Can you taste the zucchini in vegan chocolate zucchini bread?
No, zucchini nearly disappears when baked. It primarily contributes moisture, leaving the chocolate flavor front and center.
How should you store zucchini bread to keep it moist?
Once cool, wrap tightly and store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Is zucchini bread freezer-friendly?
Yes! Slice, wrap individually, and freeze. Thaw at room temperature or rewarm before serving.
What’s the difference between regular chocolate zucchini bread and vegan double chocolate zucchini bread?
Traditional recipes use dairy and eggs. This vegan double chocolate zucchini bread relies on flaxseed, plant-based milk, cocoa, and chocolate chunks for rich, fudgy decadence.
Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour substitute while keeping all other steps the same.
Conclusion
Baking this vegan double chocolate zucchini bread shows how simple, everyday ingredients can transform into something truly indulgent. I still feel the same delight I did the first time I learned zucchini could create such magic in a chocolate loaf. Each slice offers fudgy texture, bold flavor, and the comfort of eating a plant-based treat without compromise.
Perfect for family gatherings or solo late-night cravings, this bread effortlessly balances decadence with mindful ingredients. Once you bake it, you’ll likely find yourself craving it again and again. So preheat your oven, grab that zucchini, and enjoy a slice of chocolate bliss—you deserve it.
