Vegan Double Chocolate Zucchini Bread

195 x" Loaf
55 min

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.

icon Check out this recipe, step by step photos, and helpful tips on my blog HERE:

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.

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.

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 breadBelieve me, no one would know it has vegetables in it!

Vegan Double Chocolate Zucchini Bread
Recipe details
  • 195  x" Loaf
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info

  • 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)

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.
  • 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.
Thank You Berry Much
Want more details about this and other recipes? Check out more here!