Vegan Chocolate Zucchini Bread

YouTube video

Vegan Chocolate Zucchini Bread

Jill Dalton
Craving something sweet and healthy? Indulge with this Plant-Based Vegan Chocolate Zucchini Bread recipe! Luxuriate in the moist, chocolatey goodness of this delightful treat while knowing that it's made with whole food ingredients like zucchini. Whether you're a vegan or simply seeking a nutritious option, this recipe is perfect for satisfying your cravings guilt-free. Your taste buds are in for a treat, and your body will thank you. Get ready to dive into the world of plant-based desserts with this mouthwatering Chocolate Zucchini Bread!
4.58 from 54 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Bread, Dessert
Cuisine American
Servings 8
Calories 151 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Add rolled oats to a blender and blend into a flour.
  • Add the flour, cocoa powder, baking powder, baking soda and cinnamon to a mixing bowl and whisk together.
  • Add the dates, soy milk, apple cider vinegar and vanilla to a blender and blend until dates are completely pulverized.
  • Pour blender mixture into the dry ingredients along with the shredded zucchini and stir until well mixed.
  • Spoon mixture into a silicone bread pan and smooth the top.
  • If using the chocolate chips, sprinkle onto the top of the loaf.
  • Bake for 45 minutes.
  • Store in an airtight container in the fridge.

Nutrition

Calories: 151kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 421mgFiber: 6gSugar: 14gVitamin A: 178IUVitamin C: 10mgCalcium: 110mgIron: 2mg

19 thoughts on “Vegan Chocolate Zucchini Bread”

      1. Was wondering what to do with the flax since it was not included in the instructions. Flax is not mixed with water to make egg substitute? Just added dry to dry mix?

  1. James C. Kniskern

    Just in time for the zucchini glut from the garden!
    I’ll make lots of these and freeze for the winter.

  2. Hi Jill, – I appreciate your help with new ideas and recipes, it really helps. This recipe looks so good, but my husband can’t have cocoa or carob. Can you think of any other suitable substitute please ?
    Thank you very much.
    Neroli

  3. I made this today and it was delicious! It was even better with a little peanut butter. Thanks for the recipe!

  4. Hi Jill,
    This looks so yummy
    Can you use almond instead of oatmeal flour for this recipe, as well for your other recipes which call for oat flour?
    Thanks.

  5. Mark Paulo Jabay

    Turned these into muffins (10 total), sprinkled raw chopped hazelnuts on top, then baked. Amazing!! Thank you!

  6. Hi Jill. Making this today. Curious about the flax being added dry. I’m used to making a flax egg (flax and water and letting sit to gelatinous) and then adding to baked goods. Can you comment on the difference and results in both approaches?

  7. When I watched the video, you had me with not having to squeeze out the water from the zucchini!! Lol.
    This recipe is great. My 1st loaf turned out wonderfully. And I am making another one already. Love having healthy treats like these sliced in the freezer and ready to eat.

  8. This recipe is absolutely delicious. I’ve made it 4 times so far this month. Going to make it again today! Thank you for the great recipes!!

      1. Jill is ground flaxseed the same as flaxseed meal and what type of high speed blender do you have and your ice creamer machine what type is that love your show

      2. Yes, ground flaxseed is flaxseed meal. I have a Blendtec Professional 800 and a Nutribullet Pro 1000W blender. My ice cream machine is a Ninja Creami.

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