Is it really summer if you haven’t made zucchini bread? We got some fresh zucchini from a farm stand the other day and of course, I had to make a recipe with it. Today, I’ll show you how to make this Vegan Double Chocolate Zucchini Bread, that happens to be dairy-free and egg-free! This is a decadent, jazzed-up version of your favorite classic zucchini bread.
the main ingredients
This double chocolate zucchini bread is super-rich, moist, and fudgy. Chocolate and zucchini go so well together and believe me when I tell you that no one will know this bread has vegetables in it!
This vegan quick bread is made with about 11 ingredients that make it flavorful, sweet, and tender.
To make this chocolate chip zucchini bread you’ll want to gather the following:
- Coconut Oil
- Brown Sugar
- Zucchini
- Vanilla
- Instant Coffee or Espresso
- Flax Eggs, equivalent of 2 eggs
- Cocoa Powder
- Flour
- Baking Soda
- Baking Powder
- Dark Chocolate
the best vegan egg substitutes
While the zucchini adds moisture that can bind baked goods to a certain degree, I’ve found that my baked goods are still crumbly if made without another egg replacer. I’m using flax eggs in this recipe to help bind everything together.
To make a flax egg, all you need is a ground flaxseed meal and water. This recipe uses 2 tablespoons of ground flaxseed and 5 tablespoons of warm water to create the flax eggs.
I also really love using prepackaged egg replacers by Ener-G Egg or Bob’s Red Mill. Both of these egg replacers are proprietary blends of starches that help bind and leaven the baked goods. These egg replacers are harder to come by than flax seed but can certainly be used in this recipe.
measuring your zucchini
Since this recipe uses fresh grated or shredded zucchini, accurately measuring it is super important. Zucchini holds a lot of moisture which can affect the outcome of the bread.
This recipe calls for 1 1/4 cups of loosely packed, shredded & pressed zucchini. I measured my zucchini after I had pressed it lightly with paper towels to remove the excess moisture.
This should be around 1 medium-sized zucchini or about 150 grams. I highly recommend using a kitchen scale to accurately measure this zucchini.
making the zucchini bread
This vegan double chocolate zucchini bread is super easy, fast, and only requires 1 bowl to make. This recipe makes a super thick chocolate batter which creates a moist, fudgy bread. You’ll follow the steps below to make this easy vegan chocolate zucchini bread with chocolate chips!
- Preheat your oven to 350F.
- Prep your 9×5” loaf pan by spraying it with oil.
- In a large bowl, mix together the coconut oil, sugar, flax eggs, instant coffee, and vanilla extract.
- Gently mix in the shredded zucchini.
- Add the flour, cocoa powder, baking soda, baking powder, and salt on top. Carefully sift together the dry ingredients with a fork. Then mix the wet and the dry together to form a thick batter.
- Fold in the dark chocolate chips.
- Transfer the batter to the prepared loaf pan and bake for 45 minutes.
zucchini bread tips & tricks
Below are some tips, tricks, and faqs to help you make the best vegan zucchini bread!
Of course! You can add nuts like walnuts or pecans to make this chocolate zucchini nut bread. You could also add in other flavorings if you’d like. Just be sure not to add in any ingredients that have too much moisture as they could affect the baking time and texture of this bread.
Yes! This bread is dairy-free since it uses coconut oil for the fat to add moisture.
The batter should be very thick. You’ll have to spoon it into the pan as it will be too thick to pour.
Zucchinis naturally have a TON of moisture in them. Pressing the zucchini helps remove the excess liquid and will help keep the bread from becoming dense.
When pressing the zucchini, it shouldn’t be bone dry but it shouldn’t be sopping wet either. If you find your batter isn’t coming together because it is too dry, the zucchini may have been pressed too much. If this is the case, add 1 tbsp of water to help the batter come together.
Absolutely! This recipe would make the best chocolate zucchini muffins. All you need to do is decrease the baking time to be about 20 minutes instead of 45 minutes.
looking for more vegan baked goods?
- Lemon Poppyseed Muffins
- Fluffy Vegan Carrot Muffins
- Almond Blueberry Biscotti
- Easy Pear Almond Cake
- Vegan French Toast Casserole
- Jumbo Banana Chocolate Chip Muffins
Did you make this recipe? I’d love to know! Leave a rating and comment below!
Double Chocolate Zucchini Bread (Vegan)
This vegan double chocolate zucchini bread is super-rich, moist, and fudgy. Believe me, no one would know it has vegetables in it!
Ingredients
- ½ cup melted coconut oil (90g)
- ⅔ cup light brown sugar, loosely packed (135g)
- 2 tbsp ground flax seed (10g), mixed with 5 tbsp warm water (to make 2 flax eggs)
- 1 tsp instant coffee (1g), optional
- 1 tsp vanilla extract
- 1 ¼ cup shredded zucchini , liquid pressed out well with a towel (150g)
- 1 cup all purpose flour (120g)
- ½ cup cocoa powder (40g)
- 1 tsp baking soda (5g)
- ½ tsp baking powder (1g)
- ½ tsp salt (0.5g)
- ¾ cup chopped dark chocolate with espresso, or sub chocolate chips (115g)
Instructions
- Preheat the oven to 350F.
- Spray a 9x5” loaf pan with cooking spray.
- In a large bowl, mix together the coconut oil, sugar, flax eggs, instant coffee, and vanilla extract.
- Gently mix in the shredded zucchini.
- Add the flour, cocoa powder, baking soda, baking powder, and salt on top. Carefully sift together the dry ingredients with a fork. Then mix the wet and the dry together to form a thick batter.
- Fold in the dark chocolate.
- Transfer the batter to the prepared loaf pan and bake for 42-45 minutes.
- The bread is done when the center is no longer jiggly and a toothpick can be removed cleanly from the center of the loaf. Keep in mind, some melted chocolate may be on the toothpick when removed.
Notes
- When pressing the zucchini, it shouldn’t be bone dry but it shouldn't be sopping wet either. If you find your batter isn’t coming together because it is too dry, the zucchini may have been pressed too much. If this is the case, add 1 tbsp of water to help the batter come together.
- If you don’t have instant espresso/coffee powder, that’s okay. You can omit this ingredient. The espresso helps enhance the chocolate flavor.
- The batter should be very thick. You’ll have to spoon it into the pan as it will be too thick to pour.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 231Total Fat: 10gCarbohydrates: 33gProtein: 3g
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.
Leave a Reply