Vegan Chocolate Zucchini Bread Recipe

If you have been searching for a delicious, moist, and wholesome treat that checks all the boxes, then this Vegan Chocolate Zucchini Bread recipe is about to become your new obsession. Combining the subtle earthiness of shredded zucchini with rich cocoa and melty chocolate chips, this loaf offers a perfect balance of healthy ingredients and indulgent flavors. Whether you’re vegan or simply love a great quick bread to enjoy with your coffee, this Vegan Chocolate Zucchini Bread has a tender crumb, a deep chocolate punch, and enough moisture to keep every bite satisfying and fresh.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating a delicious texture and flavor profile. The list is straightforward and easy to find, ensuring you can put together this loaf without a complicated shopping trip.

• All-purpose flour: Provides the structure necessary for a sturdy but tender bread.
• Baking powder and baking soda: These leavening agents work together to give the bread a light, fluffy rise.
• Unsweetened cocoa powder: This adds rich chocolate depth without any excess sugar.
• Salt: Balances and enhances all the flavors in the bread.
• Light brown sugar: Adds subtle sweetness and moisture with its molasses content.
• Oat milk: A creamy, plant-based milk that contributes to the bread’s moist crumb.
• Neutral oil: Keeps the bread tender and soft without overpowering other flavors.
• Apple cider vinegar: Reacts with the baking soda to help the bread rise and adds a slight tang.
• Zucchini: The star vegetable, shredded to provide moisture and a mild earthiness.
• Dark chocolate chips or chopped walnuts: Your choice for a melty, gooey surprise or a satisfying crunch.

How to Make Vegan Chocolate Zucchini Bread

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9 × 5 inch loaf pan or line it with parchment paper to ensure your bread releases easily after baking. This simple step sets the stage for a perfect loaf.

Step 2: Shred the Zucchini

Using a box grater, shred one large or two small zucchinis until you have about 2 cups. Gently blot the shredded zucchini with paper towels to remove just excess moisture—this helps stop the bread from becoming too watery but keeps enough moisture to remain tender. No need to squeeze out all the liquid; the zucchini’s moisture is key to the soft crumb.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt. This step ensures all the dry ingredients are evenly distributed, guaranteeing consistent flavor and rise throughout your Vegan Chocolate Zucchini Bread.

Step 4: Mix the Wet Ingredients

Whisk together the light brown sugar, oat milk, neutral oil, and apple cider vinegar in a large bowl until smoothly blended. This mixture brings the sweetness and moisture necessary, while the vinegar reacts with baking soda to help the bread rise beautifully.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet, stirring gently until the batter is smooth and free of lumps. Overmixing can lead to a dense bread, so stir just until combined.

Step 6: Add Zucchini and Chocolate Chips

Fold in your shredded zucchini and dark chocolate chips (or walnuts if you prefer). These add bursts of moisture and flavor that make each slice of Vegan Chocolate Zucchini Bread utterly irresistible.

Step 7: Bake Your Loaf

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 55 to 65 minutes. A toothpick inserted in the center should come out clean when done, signaling your loaf is perfectly baked.

Step 8: Cool and Enjoy

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool at least another 20 minutes to set completely before slicing. This resting time ensures clean slices and enhanced flavors.

How to Serve Vegan Chocolate Zucchini Bread

Garnishes

A dusting of powdered sugar or a drizzle of vegan chocolate ganache takes your Vegan Chocolate Zucchini Bread from delightful to decadent. Adding a sprinkle of chopped walnuts or a few extra chocolate chips on top can also enhance the presentation and texture.

Side Dishes

Pair your slices with a luscious cup of almond or oat milk latte or a fresh fruit salad. These sides complement the chocolate notes while keeping the meal light and satisfying.

Creative Ways to Present

For a brunch spread, serve slices of this Vegan Chocolate Zucchini Bread alongside almond butter and fresh berries. You can also turn it into a dessert by layering slices with vegan whipped cream and raspberries, creating a simple yet elegant parfait.

Make Ahead and Storage

Storing Leftovers

Store leftover Vegan Chocolate Zucchini Bread in an airtight container at room temperature for up to three days. Wrapping it tightly in plastic wrap keeps it moist and delicious.

Freezing

This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before enjoying.

Reheating

To bring back that fresh-baked warmth, reheat slices in a toaster or microwave for about 20 seconds. You’ll get that soft texture and melted chocolate chips that feel just like it came out of the oven.

FAQs

Can I use another type of plant milk?

Absolutely! While oat milk is recommended for its creamy texture, almond, soy, or cashew milk will work just as well in this Vegan Chocolate Zucchini Bread recipe.

Do I have to peel the zucchini before shredding?

No need to peel! The zucchini skin adds color and nutrients without affecting the taste or texture in any negatively noticeable way.

What if I don’t have cocoa powder?

Cocoa powder is key to the classic chocolate flavor here, but if you’re in a pinch, you could experiment with melted vegan chocolate mixed into the batter, though it might alter the moisture balance slightly.

Can I substitute applesauce for the oil?

You can try substituting applesauce for some or all of the oil to reduce fat, but know that oil contributes to the bread’s moist and tender texture, so the final loaf may be less rich.

Is this bread gluten-free?

Not as written, since it uses all-purpose flour. However, you can try a gluten-free all-purpose flour mix, but you might need to adjust quantities or add binding agents to get the best texture.

Final Thoughts

There’s something truly special about the cozy combination of chocolate and zucchini in this Vegan Chocolate Zucchini Bread. It’s a recipe that makes you feel good about what you’re eating and excited to share it with others. Whether you’re reaching for a quick breakfast, an afternoon snack, or a comforting dessert, this loaf will become a beloved staple in your kitchen. Give it a try—you might just have found your newest favorite treat!

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