This vegan double chocolate zucchini bread is the perfect balance of rich chocolate flavor and wholesome zucchini goodness. Moist, fudgy, and irresistibly satisfying, it’s a quick bread recipe that works beautifully for breakfast, a cozy snack, or even a healthy dessert option. Plus, it’s quick to prepare and makes use of everyday ingredients, making it ideal for busy bakers who love indulgence without compromise.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Rich, fudgy double chocolate flavor
- Perfectly moist from fresh zucchini
- 100% vegan and dairy-free
- Easy one-bowl quick bread recipe
- Freezer-friendly for meal prep
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
Ingredients List
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup coconut sugar (or brown sugar)
- ½ cup coconut oil (melted)
- 1 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (squeezed of excess water)
- ½ cup vegan chocolate chips
- ¼ cup chopped walnuts (optional)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Box grater (for zucchini)
- Rubber spatula
- 9×5-inch loaf pan
- Parchment paper
How to Make Step-by-Step
Step 1: Prepare the pan
Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides. Preheat oven to 350°F (175°C).
Step 2: Mix wet ingredients
In a large bowl, whisk together melted coconut oil, sugar, almond milk, apple cider vinegar, and vanilla until smooth.
Step 3: Combine dry ingredients
In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Step 4: Add zucchini
Fold grated zucchini into the wet mixture, making sure it’s evenly distributed.
Step 5: Mix batter
Gradually add the dry ingredients into the wet, stirring gently until combined. Batter should be thick but pourable.
Step 6: Fold in chocolate
Stir in chocolate chips and walnuts (if using).
Step 7: Bake
Pour batter into loaf pan and smooth the top. Bake 50–55 minutes, until a toothpick comes out with moist crumbs but not wet batter.
Step 8: Cool & slice
Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled.
Vegan Double Chocolate Zucchini Bread
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Box grater
- Rubber spatula
- Loaf pan
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup coconut sugar or brown sugar
- ½ cup coconut oil melted
- 1 cup almond milk unsweetened
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups zucchini grated and squeezed
- ½ cup vegan chocolate chips
- ¼ cup walnuts chopped, optional
Instructions
- Line loaf pan with parchment paper and preheat oven to 350°F.
- Whisk together coconut oil, sugar, almond milk, vinegar, and vanilla.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in another bowl.
- Fold zucchini into wet ingredients.
- Add dry mix to wet and stir until combined.
- Fold in chocolate chips and walnuts.
- Pour batter into loaf pan and bake 50–55 minutes.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Nutrition
Variations to Try
- Swap chocolate chips for dried cranberries for a fruity twist.
- Add a swirl of peanut butter or almond butter before baking for extra richness.
Storage Tips
Store at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate up to 1 week. This zucchini bread also freezes beautifully for up to 2 months; simply wrap slices individually for easy grab-and-go snacks.
Pro Tips
- Be sure to squeeze zucchini well to avoid excess moisture.
- For gluten-free, substitute with a 1:1 gluten-free flour blend.
- Double the recipe and freeze one loaf for meal prep.
- Warm slices slightly before serving for a gooey, melty chocolate treat.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 240
- Protein: 4g
- Carbohydrates: 35g
- Fat: 11g
- Fiber: 4g
- Sugar: 18g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works perfectly in this recipe.
Do I need to peel zucchini first?
No, just wash and grate it. The skin adds nutrients and color.
Can I make muffins instead of a loaf?
Yes, bake at the same temperature for about 20–22 minutes.
Is this bread freezer-friendly?
Absolutely, wrap slices well and freeze up to 2 months.
Closing Notes
This vegan double chocolate zucchini bread is proof that healthy baking can still be indulgent and satisfying. Perfect for breakfast, dessert, or a cozy afternoon treat, it’s a recipe worth keeping on repeat. Try it with a cup of coffee or tea for the ultimate comfort pairing.
