Vegan Chocolate Zucchini Bread

This vegan chocolate zucchini bread is perfectly moist & fudgy, and just happens to be made without eggs or dairy! Grated zucchini serves as a binder in addition to adding moisture, so this chocolatey bread is naturally (and deceptively!) vegan.

Ingredients

Method

Nutrition

For

10

M

I

240

g

All-purpose flour

42

g

Dutch process cocoa powder

2

tspn

Baking powder

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

join now

Notes

Before adding the zucchini to the batter, it will be very dry and crumbly. This is normal! The zucchini will add the perfect amount of moisture so this bread will bake up moist and fudgy! Be sure to note that this bread should be baked at 400 degrees F for the first 10 minutes, then at 350 degrees F for the remaining time. No need to open the oven door, just lower the temperature! In simple recipes like this one, high-quality ingredients can make or break the recipe. For the best overall outcome, from texture to taste, use high-quality flour, cocoa powder, and chocolate.

More to explore

S'mores Bars

1 hr 30 mins

Creamy Sicilian Cheesecake

1 hr 30 mins

Salted Caramel Pumpkin Cake

1 hr 40 mins

Strawberry Peach Cobbler

1 hr 50 mins

Ginger Molasses Crinkle Cookies

40 minutes

Espresso Chocolate Chip Cookies

42 minutes

Chocolate Pumpkin Swirl Bundt Cake

1 hr 30 mins

No Churn Graham Ice Cream With Brownie Fudge Swirl

1 hour