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Vegan Chocolate Zucchini Bread

A close-up of a dark, moist slice of Vegan Chocolate Zucchini Bread showing shreds of green zucchini throughout the crumb.
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A simple recipe for moist, rich chocolate bread made entirely without eggs or dairy, using shredded zucchini for texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup neutral oil (like canola or vegetable)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup unsweetened plant milk (soy or almond recommended)
  • 1 1/2 cups shredded zucchini, lightly packed

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sugar, oil, vanilla extract, apple cider vinegar, and plant milk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Do not squeeze the moisture from the zucchini; the liquid helps keep this vegan bread moist.
  • Use room temperature plant milk for better mixing.
  • You can add 1/2 cup of vegan chocolate chips to the batter before baking for extra richness.

Nutrition

Find it online: https://savoryskies.com/vegan-chocolate-zucchini-bread-recipe/