Simple Vegan Chocolate Zucchini Bread

Simple Vegan Chocolate Zucchini Bread:- This vegan chocolate zucchini bread has a light and moist crumb, and it is sweet, rich, and decadent all at the same time. After it has been baked, allowed to cool, and then allowed to settle in an airtight container for some time, the “crust” is tender, delicate, and almost sticky, similar to the top of a muffin or a loaf of bread from Starbucks.


Simple Vegan Chocolate Zucchini Bread

Although there is a whole zucchini concealed within this loaf, the goal of this recipe is not to increase the amount of vegetables you regularly consume.

A function for the zucchini? Moisture is present. Using up zucchinis after you have already consumed them in a variety of preparations, such as grilling, baking, roasting, sautéing, or spiralizing them, and you are unable to bring yourself to consume any more of them. During the summer, zucchinis are available in large quantities and at a low cost. Where I live, it is a vegetable that is available throughout the year at a reasonable price. In order to make the most of those enormous zucchinis that were harvested late in the season and are not suitable for other cooking methods, the best way to use them is to bake zucchini bread.


Making vegan zucchini bread is a job that is incredibly simple. It takes fifteen minutes to prepare, and after that, you are just about ready to put it in the oven. Because it freezes so well, you can make extra and save a few loaves for later because you can freeze them.



  • Don’t squeeze the liquid from the zucchini, that’s the key to the bread’s moisture! If your zucchini is very dry, give it a quick soak in water before shaking out any excess moisture using a strainer. (Don’t squeeze it though, just shake out as much as you can.)
  • Use natural cocoa powder. You can not substitute Dutch-processed or alkalized cocoa in this recipe. (More on that below if you’re interested ↓)
  • Once you’ve mixed up your batter, immediately transfer it to a loaf pan and put it in the oven to bake. Don’t mix the wet ingredients into the dry until you’ve preheated your oven and prepared your loaf pan (and your toppings – if using). Once you’ve mixed the wet with the dry, baking soda’s chemical reaction is immediate. You want that reaction to happen as the loaf bakes, not while it sits on your countertop!



It is absolutely necessary for you to use natural cocoa powder when preparing this recipe. The leavener in this zucchini bread recipe is baking soda, which is an alkaline substance that requires acidity in order to perform its function. Cocoa powder and chocolate are acidic by their very qualities. Cocoa that has been processed in the Netherlands is considered to be alkaline; in some cases, it may also be referred to as “alkalized cocoa powder.” In the absence of the acidity that natural cocoa powder provides, your chocolate zucchini bread will not rise as it should!

Compared to artificial cocoa powder, natural cocoa powder has a lighter color and a flavor that is rich, chocolatey, and bitter. Powdered cocoa that has been processed in the Netherlands has a more subdued flavor and a darker and more profound color.

Hershey’s and Fry’s are two examples of well-known brands that are excellent examples of each type of cocoa powder. The cocoa powder that Hershey’s uses is natural, while the cocoa powder that Fry’s uses is alkalized. In order to make this recipe, I utilized Camino’s natural cocoa powder, which is available in both varieties. They are a Canadian brand that produces organic chocolate products that are fair trade, in addition to other ingredients for baking.



This vegan chocolate zucchini bread is moist, sweet, and decadent. Preparation takes 15 minutes and then you’re ready to pop it in the oven! Freezer-friendly.



  • ½ cup (125 ml) non-dairy milk
  • 2 tbsp (15 grams) ground flax seed
  • 1 cup packed (155 grams) grated zucchini (approximately 1 medium zucchini)
  • 1 cup (225 grams) sugar
  • ⅓ cup (80 ml) canola oil
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cups (180 grams) all-purpose flour
  • ⅓ cup (30 grams) natural cocoa powder (do not substitute with Dutch processed/alkalized cocoa)
  • ¾ tsp (3.75 ml) baking soda
  • ½ tsp (2.5 ml) salt
  • Dark chocolate chunks or chocolate chips, to taste (Optional)



  1. Preheat the oven to 350°F (177°C). Line a loaf pan with parchment paper.
  2. In a medium-sized bowl, combine non-dairy milk and flax. Set aside for 5 minutes.
  3. In a large bowl, sift together the flour, natural cocoa powder, baking soda, and salt. Mix and set aside.
  4. Once the milk and flax seed mixture has thickened slightly, add the grated zucchini, sugar, canola oil, and vanilla to the bowl.
  5. Once the oven is preheated, stir the wet ingredients into the dry ingredients. Immediately transfer the batter into the parchment lined loaf pan. If desired, top with chocolate chunks. Immediately put the loaf in the oven and bake for 70 minutes (or until the loaf is cracked and a toothpick inserted in the center comes out clean.)
  6. Transfer zucchini loaf to a cooling rack. Wait until cool to slice the loaf. Store in an air-tight container.




If your zucchini is very dry, give it a quick soak in water before shaking out any excess moisture using a strainer. (Don’t squeeze it though, just shake out as much as you can.)

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