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Murielle Banackissa
Double chocolate zucchini bread with slice fallen out.

Double Chocolate Zucchini Bread

Print recipe
Summer, Fall, Winter
NF
1 hour 10 mins Prep: 20 mins Cook: 50 mins
Serves 10

Rich, moist and chocolatey, this melt in your mouth Double Chocolate Zucchini Bread is a wonderful way to add veggies into a dessert. Plus, you won’t believe it is vegan!

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Common Questions & Swaps

Ingredients

  • 2 tbsp ground flax or chia seeds
  • 6 tbsp filtered water
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup cacao powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup neutral oil (such as avocado, canola, or refined coconut oil)
  • ¼ cup mashed banana
  • ½ cup light coconut milk
  • 1 tbsp balsamic vinegar
  • 1 tsp vanilla extract
  • ⅓ cup organic cane sugar
  • 1 ½ cup shredded zucchini (about 1 1/2 zucchini)
  • ½ cup vegan chocolate chips , plus more for topping

Recipe

  1. Step 1

    Preheat oven to 375ºF and line a loaf pan with parchment paper.

  2. Step 2

    Add flax seeds and water into a large bowl. Whisk and let sit while you prepare the rest of your batter.

  3. Step 3

    Add whole wheat flour, all purpose flour, cacao powder, cinnamon, baking soda, baking powder and salt into a different bowl. Mix to combine.

  4. Step 4

    To the bowl with the flax seeds, add oil, mashed banana, light coconut milk, balsamic vinegar, vanilla extract, and sugar. Whisk to incorporate.

  5. Step 5

    Transfer the dry ingredients into the wet ingredients. Mix until just incorporated - be careful not to overmix.

  6. Step 6

    Squeeze the water out of the zucchini with your hands, then transfer into the batter along with chocolate chips. Fold to incorporate.

  7. Step 7

    Pour batter into your loaf pan and top with more chocolate chips, if desired.

  8. Step 8

    Bake for 50 minutes or until a toothpick comes out clean when inserted.

  9. Step 9

    Let cool for 10 minutes then remove from the pan and let cool completely before slicing.

  10. Step 10

    Keep in an airtight container in the fridge for up to 5 days.

Common Questions & Swaps

This recipe was inspired by PlantPure Nation’s Chocolate Zucchini Bread.

  • Can I use another flour? I have personally not tested the recipe with another flour mix than this one but I think that a mix of GF all purpose flour (1/2 cup) and oat flour (1 cup) would work well. Also, instead of whole wheat flour, you could use spelt flour.

  • Can I use coconut sugar instead of organic cane sugar? I have not tested the recipe with another granulated sweetener, but I think that coconut sugar would work well.

  • Can I use any plant based milk for the batter? Yes, I think you could use anything from almond milk, soy milk, cashew milk, oat milk, hemp milk, macadamia milk etc.

  • If you only have full fat coconut milk on hand. Shake your can really well so that the milk is homogeneous, measure out 1/4 cup of milk and 1/4 cup of water and use that instead of the recommended 1/2 cup of light coconut milk.

  • Can I use any oil? Pretty much, as long as it has a neutral taste. If you use a hard oil (like coconut oil or vegan butter), melt it first then measure it and use in the recipe as indicated.

  • Can I swap the mashed banana with something else? Yes, you could swap it for the same quantity of applesauce or pumpkin puree.

  • Do I need the balsamic vinegar? No, but I do find it enhances the chocolate flavour.

Double chocolate zucchini bread with slice fallen out.
Double chocolate zucchini bread with slice fallen out.
Overhead of double chocolate zucchini loaf, sliced.
Double Chocolate zucchini loaf sliced.
Double chocolate zucchini loaf with glistening chocolate chips