This Vegan Zucchini Bread is an eggless and dairy-free chocolate bread made all in one bowl with nutritional grated zucchini that adds moisture and structure to this scrumptious bread. In this recipe, you won’t need any seeds, special egg replacements or difficult ingredients.
A simple, moist bread to enjoy for breakfast or a quick healthy snack.
It's a fantastic way to use up those extra zucchini! And you don't have to follow a vegan diet to try it, it's super moist and chocolatey!
Jump To
- Why You'll Love This Zucchini Bread
- 🛒Ingredients
- Can I Use Whole-Wheat Flour Instead of All-Purpose Flour?
- What Does Zucchini Bread Taste Like?
- 🥣Instructions
- Chocolate Zucchini Bread Popular Substitutions
- Can I Make Vegan Zucchini Muffins With This Recipe?
- Why is My Zucchini Bread Gooey in the Middle?
- 📋Tips
- Storage Instructions
- 👪Serving Suggestions
- Can you Make ahead Zucchini Bread?
- 🤷Frequently Asked Questions
- ⏲️ Recommended Equipment
- More Quick Breads and Muffins Recipes
- Easy Zucchini Recipes
- 📖Recipe
- 💬 Comments
Why You'll Love This Zucchini Bread
- Healthy Zucchini Bread - Including zucchini in your vegan zucchini bread enhances both taste and nutrition. This versatile vegetable adds moisture, flavor, and valuable nutrients to your baked goods, making them a healthier choice.
- Vegan - This delicious eggless zucchini bread provides a plant-based alternative that is equally tasty and satisfying. It’s free from animal-derived products like eggs, dairy, and honey.
- If you love summer quick breads, be sure not to miss our delicious lemon bread, chocolate banana bread, and creamy blueberry bread.
🛒Ingredients
- Zucchini - Zucchini adds moisture and a subtle sweetness to the bread. Avoid draining the liquid from the grated zucchini, as it contributes to the bread's moist texture. For 1 ⅓ cup I used 1 medium zucchini.
- Brown Sugar - White sugar acts as a sweetener and helps with the texture and browning of the bread.
- Apple sauce - adds moisture and helps to bind all the ingredients.
- Oil - Vegetable oil, sunflower oil, or canola oil can be used for a neutral taste. Vegetable oil adds moisture and a tender texture to the bread. Alternatively, olive oil or avocado oil will work just fine.
- Flour - all-purpose flour or you can use a mix of regular and whole wheat flour.
- Cocoa - Unsweetened and high quality. Unsweetened cocoa adds a rich, chocolatey flavor to the bread. Using high-quality cocoa powder will enhance the taste. Sweetened cocoa powder can be used for sweeter bread but I don't feel it is necessary here.
- Baking powder - Helps the bread rise by creating bubbles of carbon dioxide. Check the expiry date to ensure this bread rises well.
- Salt - For the best natural and balanced flavor I prefer using Kosher salt or sea salt over regular table salt.
- Vanilla extract - pure and not the artificial kind.
- Chocolate chunks - if you want the bread to be entirely vegan, use dark chocolate or go for nondairy chocolate chip options.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Can I Use Whole-Wheat Flour Instead of All-Purpose Flour?
Sure, but not entirely! But for a softer and moist texture, I recommend using equal amounts of both all-purpose and whole wheat flour.
What Does Zucchini Bread Taste Like?
This zucchini bread is sweet and has a delicious chocolate flavor from the cocoa powder and chocolate chunks. You could increase the sweetness and chocolatey flavor by using sweetened cocoa powder and adding milk chocolate chips to the bread batter.
The grated zucchini has a mild flavor and isn’t really noticeable in this bread. It's all about the texture.
🥣Instructions
Preheat your oven to 350 F. Prepare an 8.5″ x 4.5″ loaf pan by lining it with parchment paper.
In a large bowl or bowl of a stand mixer, combine the flour, cocoa powder, baking soda, and salt.
Whisk the dry ingredients together until well mixed and set aside.
I recommend sifting the dry ingredients, especially cocoa powder to prevent any lumps in the batter.
In a separate medium bowl, mix the sugar, oil, milk, applesauce and vanilla until they are well blended.
Combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until everything is thoroughly incorporated. Gently fold in the chocolate chips and zucchini.
Transfer the batter to the prepared loaf pan and smooth the top. Decorate with more chocolate chunks.
Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, allow the loaf to cool in the pan before removing it. Once cooled, carefully slice the loaf, serve, and savor every bite!
Serve a warm slice of this eggless zucchini bread for breakfast or as a comforting snack with non-dairy butter, jam, or your favorite spread!
Chocolate Zucchini Bread Popular Substitutions
Zucchini: For best results, don't substitute zucchini. If you don't have it, you can try grated carrots or grated apples as a replacement. Both options are proven to provide moisture and a touch of sweetness to a quick bread recipe.
Sugar: You can substitute white sugar with raw cane sugar, coconut sugar, or brown sugar. If you replace the white sugar, keep in mind that flavor and sweetness levels may vary slightly.
Vegetable oil: You can substitute with other neutral-flavored oils like grapeseed oil, or melted and unscented coconut oil. Olive is also an option.
Vanilla: If you don't have vanilla extract, you can use vanilla bean paste or vanilla powder. Or use other natural extracts such as almond or rum extract, these taste delicious in baking recipes!
Dietary note for Gluten free: To make the recipe gluten-free, use a good gluten-free flour blend (with a thickener (such as xanthan gum) specifically formulated for bread or muffin baking. A good GF flour blend such as 1:1 Bob's Red Mill or homemade GF blend will provide very similar results to the original version.
Add Mix-Ins: Add some extra crunchy texture and nutrition to your bread with chopped nuts (walnuts, hazelnuts or pecans), pumpkin seeds, sunflower seeds, vegan chocolate chips, dried fruit (like raisins or cranberries), or shredded coconut.
Spices: Besides cinnamon and nutmeg, zucchini works well with ginger (try crystalized ginger), and cardamom.
Can I Make Vegan Zucchini Muffins With This Recipe?
Certainly! This recipe yields approximately 12 muffins. Fill paper liners in a 12-cup muffin tin with the batter and bake at 350 F for 15 to 25 minutes until they are cooked through and golden.
Why is My Zucchini Bread Gooey in the Middle?
Several factors can contribute to a gooey center in your zucchini bread. Ensure that your oven's temperature is accurate. Ovens can sometimes deviate by a few degrees, resulting in underbaked or overbaked bread.
If the bread is not cooked in the middle, return it to the oven for 10-15 minutes and cover with foil if the top gets too brown.
Measure out your ingredients properly, for the flour use spoon and level method, and use the correct measuring cups/spoons or digital kitchen scales for other ingredients.
✅ EXPERT TIP Avoid over-mixing the batter as it can result in a dense and gummy texture in your bread. When the batter is mixed for too long the gluten starts to develop quickly which makes the bread tough.
📋Tips
- Since every oven differs, I recommend checking on your bread after 45 minutes of baking. If the loaf requires further baking, but the top is getting too brown, cover the entire loaf with aluminum foil for the rest of the time. You should also place the bread on the middle rack of the oven.
- Every zucchini is different and will have different moisture content. This recipe has been tested with 1 ⅓ cups of grated zucchini together with the liquid. The batter is thick, a little sticky and wet but not too wet either.
- I always prefer to eat this bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- For the most precise measurement of flour, use a spoon to scoop it into your measuring cup, then level it off with the back of a knife.
- You can easily double the ingredients to make a second bread loaf if you have two bread loaf tins available and store the one loaf in the freezer to enjoy later.
- It’s normal for the batter to be very sticky, similar to the texture of bubblegum. With that in mind, it can take a little time for the batter to settle evenly in the loaf tin.
- Don't overmix. Overmixing the batter will make your bread dense and tough. Mix the dry and wet ingredients until just combined, ensuring there are no large lumps of flour. It's okay if the batter is slightly lumpy, as it will smooth out during baking.
- Allowing the bread to cool for 10 minutes in the loaf pan helps the bread to firm up. Don’t leave it for longer than 10 minutes, as the hot loaf pan will continue to cook the bread, which can result in dry and crumbly bread.
- For a healthier bread, use whole grain flour and add healthy mix-ins such as nuts, seeds, and dried fruits, which are excellent sources of dietary fiber.
Storage Instructions
- 🍱To Store. To keep your zucchini bread fresh, store it at room temperature for approximately 2 to 3 days. Be sure to cover it adequately to prevent it from drying out. You can use plastic wrap or place it in a covered airtight container.
- 🥶Freezing. You can freeze the same way as above for 2-3 months. I recommend slicing the bread and wrapping them individually for easier thawing. Allow to come to room temperature and enjoy. Or to quickly reheat the bread, you can use a toaster or microwave.
👪Serving Suggestions
How To Serve Zucchini Bread?
Overall it is delicious, moist and not overly sweet bread that can be enjoyed for breakfast, snacks or hearty dessert when served with ice cream and chocolate sauce.
Here are three delicious ways you can enjoy freshly baked zucchini bread:
- Warm and Plain - savor a slice of zucchini bread as it is, appreciating its natural flavors and moist texture.
- With Spreads - vegan cream cheese, almond butter, peanut butter, or your favorite fruit jam or preserves. These additions will bring extra flavor and texture to your bread.
- Make it a dessert - and serve it with a scoop of vegan Ice Cream
Can you Make ahead Zucchini Bread?
You can easily make this bread ahead by grating the zucchini ahead of time (1-2 days) and storing for later.
Keep the zucchini and the liquid separately. Store grated zucchini in the refrigerator for about 3 to 5 days. However, it is best to use it as soon as possible for optimal freshness and quality.
When ready to bake the bread, take the zucchini out of the fridge and let come to room temperature.
🤷Frequently Asked Questions
I haven't tried it myself, but my daughter is always recommending Bob's Red Mill 1:1 Baking Flour which she uses for most of her baking recipes. Just remember not to use only almond flour or coconut flour, as that might not give the desired results.
I haven’t peeled the zucchini for this bread recipe. The skin is very soft and unnoticeable in the baked bread, so peeling it would be an unnecessary extra step. However, if you do happen to use a larger and ‘’older’’ zucchinis their skin is often tougher and bitter and should be removed.
Zucchini, much like applesauce or mashed banana, adds moisture and texture to baked goods. It adds volume to the bread and nutrition.
Zucchinis contain cucurbitacins which are compounds in certain plants that have a bitter taste. It’s the natural defense mechanism of a plant against plant-eating animals. This bitterness can be reduced by adding salt to grated zucchini before combining it with batter and dough.
Yes, and the combination will be delicious. I’d recommend making 50:50 or adding zucchini a little more as it will provide the moisture that is needed in this recipe.
I haven’t tried this option. However, it's certainly worth exploring as an experiment. If you decide to incorporate a scoop of your preferred vegan protein powder please feel free to share your results and insights!
To keep your zucchini bread fresh, store it at room temperature for 2 to 3 days, covering it well to prevent dryness. For longer-term storage, you can freeze it for 2 to 3 months. It's best to slice the bread and individually wrap each slice for easier thawing. When you're ready to enjoy it, let it come to room temperature. Alternatively, you can quickly reheat the bread using a toaster or microwave.
While it's a great idea to experiment with different flours, almond flour may not work well in this particular recipe due to its unique baking properties. If you're looking for a zucchini bread recipe with almond flour, I suggest trying a different one that is specifically designed for that purpose.
⏲️ Recommended Equipment
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- 9x5 inch Bread Loaf Pan or 8x4 inch loaf pan
- Kitchen Aid Stand Mixer
More Quick Breads and Muffins Recipes
- Easy Rhubarb Pie
- Dairy Free Banana Bread
- Blueberry Muffins With Yogurt
- Banana Strawberry Bread Recipe
Easy Zucchini Recipes
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Simple Vegan Chocolate Zucchini Bread (Seedless, Eggless, Dairy Free)
Ingredients
- ½ cup applesauce
- 1 ⅓ cup large grated zucchini don’t drain the liquid, see notes
- ¾ cup brown sugar
- ½ cup vegetable oil or canola or canola for a neutral taste
- 1 ¼ cup all purpose flour I used gluten free, see notes
- ⅓ cup unsweetened cocoa high quality
- 1 teaspoon baking soda
- ½ cup chocolate chunks or semi sweet chocolate chips + more for top layer
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk I used oatmilk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare an 8.5″ x 4.5″ loaf pan by lining it with parchment paper.
- In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until well mixed and set aside. I recommend sifting the dry ingredients, especially cocoa powder to prevent any lumps in the batter.
- In a separate medium bowl, mix the sugar, oil, milk, applesauce and vanilla until they are well blended.
- Combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until everything is thoroughly incorporated. Gently fold in the chocolate chips and zucchini.
- Transfer the batter into the prepared loaf pan and smooth the top. Decorate with more chocolate chunks.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, allow the loaf to cool in the pan before removing it. Once cooled, carefully slice the loaf, serve, and savor every bite!
Notes
- Zucchini - Zucchini adds moisture and a subtle sweetness to the bread. Avoid draining the liquid from the grated zucchini, as it contributes to the bread's moist texture. For 1 ⅓ cup I used 1 medium zucchini.
- Apple sauce - adds moisture and binds everything.
- Oil - Vegetable oil, sunflower oil, or canola oil can be used for a neutral taste. Vegetable oil adds moisture and a tender texture to the bread. Alternatively, olive oil or avocado oil will work just fine.
- Flour - all-purpose flour or you can use a mix of regular and whole wheat flour.
- Cocoa - Unsweetened and high quality. Unsweetened cocoa adds a rich, chocolatey flavor to the bread. Using high-quality cocoa powder will enhance the taste. Sweetened cocoa powder can be used for sweeter bread.
Moist and decadent dairy free zucchini bread - easy quick bread recipe!