Chocolate Zucchini Bread

Chocolate Zucchini Bread

In the realm of plant-based delights, our Vegan Double Chocolate Zucchini Bread stands out as a testament to the exquisite fusion of health-conscious choices and divine indulgence. Crafted with meticulous attention to detail, this recipe transforms the humble zucchini into a star ingredient, contributing moisture and nutrients to a decadent chocolatey ensemble.

Moisture Magic with Shredded Zucchini:

The foundation of this delectable creation lies in the artful pairing of 2 cups of freshly shredded zucchini with 1 cup of granulated sugar. Allowing this dynamic duo to intermingle unveils a symphony of flavors, as the zucchini gracefully imparts its natural moisture, infusing the bread with a tender crumb and subtle sweetness.

Balancing Act of Dry Ingredients:

In a separate bowl, an exquisite blend of 1 3/4 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt forms the backbone of our bread’s structure. This harmonious union ensures a perfect balance of texture and taste, creating a canvas upon which the zucchini can weave its moist magic.

The Heart of Indulgence:

Elevating the richness, 1/2 cup of vegetable oil and 1/4 cup of unsweetened applesauce join the ensemble, seamlessly incorporating the flavors while preserving the vegan integrity of the recipe. A teaspoon of vanilla extract adds a fragrant note, rounding out the symphony of tastes that unfold with every decadent bite.

Optional Delights:

For those seeking an extra layer of indulgence, the addition of 1 cup of dairy-free chocolate chips creates pockets of melty goodness, while 1/2 cup of chopped nuts introduces a delightful crunch, offering a symphony of textures to complement the bread’s lusciousness.

Baking Brilliance:

Preheat your oven to 350°F (175°C) and allow this masterpiece to bake for 55-65 minutes. The transformation unfolds as the aroma of chocolate fills your kitchen. A toothpick inserted into the center should emerge with only a few moist crumbs, signaling the perfect moment to unveil your creation.

Cooling Elegance:

Once out of the oven, grant the Vegan Double Chocolate Zucchini Bread a moment of respite. Allow it to cool in the pan for 10 minutes, then transfer it to a wire rack. This patient cooling process ensures the bread reaches its pinnacle of moist perfection.

Savor the Symphony:

Finally, as you slice into this symphony of flavors and textures, you’ll witness the marriage of health-conscious choices and unapologetic indulgence. Our Vegan Double Chocolate Zucchini Bread invites you to savor each moment, as the richness of chocolate and the wholesomeness of zucchini unite in a blissful culinary harmony.

Chocolate Zucchini Bread


  • 2 cups shredded zucchini (about 2 medium-sized zucchinis)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips (optional)
  • 1/2 cup chopped nuts (walnuts or pecans, optional)


  1. Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan or line it with parchment paper.
  2. In a large bowl, combine the shredded zucchini and sugar. Let it sit for about 10 minutes to allow the zucchini to release some of its moisture.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add the vegetable oil, applesauce, and vanilla extract to the zucchini and sugar mixture. Mix well.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  6. If using, fold in the chocolate chips and chopped nuts.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The baking time may vary, so start checking around 50 minutes.
  9. Allow the chocolate zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.