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Vegan Chocolate Zucchini Bread Recipe

Vegan Chocolate Zucchini Bread Recipe
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★★★★★

4.8 from 7 reviews

This Vegan Chocolate Zucchini Bread is a moist, rich, and delicious treat that combines the subtle sweetness of zucchini with deep chocolate flavor, perfect for breakfast, snack, or dessert. It’s dairy-free, egg-free, and made with wholesome ingredients, making it a healthier alternative to traditional chocolate bread.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups All-purpose flour (210g)
  • 1 teaspoon Baking powder (4g)
  • 1 teaspoon Baking soda (4g)
  • 4 tablespoon Unsweetened cocoa powder (20g)
  • ½ teaspoon Salt (3g)

Wet Ingredients

  • 1 Cup Light oat milk (156ml)
  • 1/2 Cup Neutral oil (120ml)
  • 1 tablespoon Apple cider vinegar (15ml)

Other Ingredients

  • 1 Cup Light brown sugar, packed (205g)
  • 8 Oz Zucchini, shredded (225g, from 1 large or 2 small zucchini, about 2 cups)
  • 1/2 Cup Dark chocolate chips (90g) or chopped walnuts

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5 inch loaf pan or line it with parchment paper to prevent sticking.
  2. Prepare Zucchini: Shred the zucchini using a box grater. Gently blot the shredded zucchini with paper towels to remove excess moisture, but there is no need to squeeze it completely dry. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt until well combined to ensure even leavening and chocolate distribution.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the light brown sugar, oat milk, neutral oil, and apple cider vinegar until the mixture is smooth and uniform.
  5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently just until no lumps remain. Do not overmix to keep the bread tender.
  6. Add Zucchini and Chips/Nuts: Gently fold in the shredded zucchini and dark chocolate chips or walnuts, distributing them evenly throughout the batter.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted into the center of the bread comes out clean or with just a few moist crumbs.
  8. Cool: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, at least 20 more minutes, before slicing and serving to preserve the moist texture.

Notes

  • You can substitute oat milk with any other plant-based milk such as almond or soy milk.
  • For a nutty texture, swap the dark chocolate chips for chopped walnuts or pecans.
  • Do not overmix the batter after adding dry ingredients to avoid a dense loaf.
  • If you want a sweeter bread, increase the brown sugar by 2 tablespoons.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: vegan chocolate zucchini bread, dairy-free chocolate bread, healthy chocolate loaf, zucchini dessert, vegan dessert recipes

Find it online: https://kitchenbyrita.com/vegan-chocolate-zucchini-bread-recipe/