This Chocolate Zucchini Bread is an eggless and dairy-free chocolate bread made all in one bowl with grated zucchini that adds moisture and structure to this scrumptious bread. Seedless, Eggless, Dairy Free.
Have leftover zucchini? Make these zucchini recipes next: zucchini patties and zucchini fries.
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🛒 Chocolate Zucchini 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.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Chocolate Zucchini Bread
STEP 1: Preheat your oven to 350 F. Prepare an 8.5″ x 4.5″ loaf pan by lining it with parchment paper.
STEP 2: In a large bowl or bowl of a stand mixer, combine the flour, cocoa powder, baking soda, and salt.
STEP 3: 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.
STEP 4: In a separate medium bowl, mix the sugar, oil, milk, applesauce and vanilla until they are well blended.
STEP 5: 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.
STEP 6: Transfer the batter to the prepared loaf pan and smooth the top. Decorate with more chocolate chunks.
STEP 7: 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! 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.
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.
- Quick tip. Use food processor to grate the zucchini!
- 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.
- 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.
- 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.
- Make chocolate zucchini muffins. 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.
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.
- Make Ahead. Grate and store zucchini ahead for 1-2 days. Keep grated zucchini separate in the fridge for 3-5 days. Bring to room temperature before baking.
Quick Breads and Muffins Recipes
📖Recipe
Chocolate Zucchini Bread
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.
Rita
Moist and decadent dairy free zucchini bread - easy quick bread recipe!