Introduction
When you’re looking for a dessert that feels indulgent but still has a wholesome twist, this Vegan Double Chocolate Zucchini Bread is the answer. The zucchini melts seamlessly into the batter, keeping the loaf soft and moist, while the double dose of chocolate adds richness in every bite. It’s an easy recipe that works for cozy fall baking, healthy zucchini recipes, or anytime you’re craving something sweet yet nourishing.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil (melted) or neutral vegetable oil
- ¾ cup coconut sugar or brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 min)
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, finely grated and squeezed of excess liquid
- ½ cup dairy-free yogurt (plain, unsweetened)
- 1 cup vegan chocolate chips (plus extra for topping)
Directions
- Prepare the Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. - Make Wet Base
In a large bowl, whisk coconut oil, sugar, flax eggs, and vanilla until smooth. Stir in the dairy-free yogurt. - Add Zucchini
Fold in the grated zucchini, making sure it’s evenly distributed. - Combine & Add Chocolate
Gradually mix the dry ingredients into the wet until just combined. Gently fold in chocolate chips. - Bake
Pour the batter into the prepared pan, sprinkle extra chocolate chips on top, and bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean. - Cool & Slice
Allow the loaf to cool for 10 minutes before transferring to a wire rack. Slice thick pieces and enjoy warm or at room temperature.
Tips & Variations
- Extra Richness: Add a drizzle of melted chocolate once the loaf cools.
- Nutty Boost: Mix in chopped walnuts or pecans for added crunch.
- Make Ahead: Store in an airtight container for up to 4 days, or freeze slices for up to 2 months.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Why You’ll Love This Recipe
- 100% vegan and dairy-free
- Moist, chocolatey, and satisfying
- Easy to prepare with simple pantry staples
- Perfect balance of wholesome and indulgent
Final Thoughts
This Vegan Double Chocolate Zucchini Bread is the kind of recipe that makes you feel good about indulging. It’s soft, rich, and just sweet enough to enjoy any time of day—whether as dessert, breakfast, or a mid-afternoon treat. With its tender crumb and deep chocolate flavor, it’s sure to become a regular favorite in your baking rotation.