Who says you can’t have chocolate and eat your veggies too? This Chocolate Zucchini Bread is the perfect combination of rich cocoa flavor and wholesome zucchini goodness. It’s moist, decadent, and completely plant-based, making it a delightful treat you can enjoy without any guilt. Whether you’re looking for a sweet snack or a special dessert, this recipe delivers on all fronts.
I love making this bread on cozy afternoons when a chocolate craving strikes. The way the house fills with the aroma of chocolate and spices is simply irresistible. It’s a favorite in our household, especially when paired with a warm cup of coffee or tea. Plus, it’s an easy recipe that even my kids love to help with—who doesn’t enjoy sneaking in a little extra chocolate?
Chocolate Zucchini Bread Recipe: A Plant-Based Indulgence
I love making this bread on cozy afternoons when a chocolate craving strikes. The way the house fills with the aroma of chocolate and spices is simply irresistible. It’s a favorite in our household, especially when paired with a warm cup of coffee or tea. Plus, it’s an easy recipe that even my kids love to help with—who doesn’t enjoy sneaking in a little extra chocolate?
Ingredients
- 1 1/2 cups zucchini grated (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
- 1/2 cup dairy-free chocolate chips optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to get 1 1/2 cups. Lightly squeeze out excess moisture but leave some to keep the bread moist.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini, 1/2 cup dairy-free chocolate chips (if using), and 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Vitamin C: 6%
- Calcium: 3%
- Potassium: 6%
- Magnesium: 5%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups zucchini, grated (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 1/2 cup dairy-free chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to get 1 1/2 cups. Lightly squeeze out excess moisture but leave some to keep the bread moist.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini, 1/2 cup dairy-free chocolate chips (if using), and 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Vitamin C: 6%
- Calcium: 3%
- Potassium: 6%
- Magnesium: 5%
This Chocolate Zucchini Bread is the perfect plant-based indulgence. Whether you’re enjoying it as a snack, a dessert, or a sweet breakfast treat, it’s sure to satisfy your chocolate cravings while sneaking in some extra nutrition. I hope you enjoy this recipe as much as my family and I do!
