Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread is the perfect excuse to use up that extra zucchini!

vegan chocolate zucchini bread sliced

Why make this healthy vegan chocolate zucchini bread

I could go on and on about this healthy chocolate zucchini bread. It’s truly quickly becoming my favorite of all my healthy zucchini recipes on the blog.

I mean, how could you not love a decadent and rich chocolate bread that’s secretly packed with veggies and entirely gluten free, vegan, diary free, soy free, nut free, and low sugar?

And yet, this chocolate zucchini bread recipe tastes anything but.

One bite and you’ll see that this bread is:

Moist yet not gummy

Rich with fudgy chocolate flavor

Incredibly easy to make (only one bowl!)

Tastes anything but healthy

The perfect quick breakfast, snack, or dessert with hidden veggies!

Downright irresistible after one bite

sliced chocolate zucchini bread

Healthy Chocolate Zucchini Bread Ingredients

Now that I’ve bragged a bit about how delicious this vegan chocolate zucchini bread is, let’s go over the ingredients.

You only need a few plant based vegan ingredients that are simple, mostly pantry friendly, and definitely not out of the ordinary. I’ve included both gram measurements and cup measurements in the recipe card at the bottom of this post. The gram/weighted measurements will give you the most accurate bake.

  • Flour: I recommend all purpose or gluten free 1:1 baking flour here. When using gluten free flour, just make sure that you use a flour with xanthan gum, as this will help the flour create that glutinous effect. Alternatively, you can also use homemade oat flour. See the recipe card notes section for exact measurements on the gluten free 1:1 baking flour and the oat flour.
  • Coconut sugar: just a bit for added sweetness! Coconut sugar in particular not only keeps this decadent bread refined sugar free, but also adds an extra caramelized flavor to it, allowing us to use even less sugar. You can also use organic granulated sugar as another vegan option.
  • Cacao powder or cocoa powder: I recommend using cacao over cocoa powder, as the cacao powder will be richer in flavor and also add some more benefits to the bread.
  • Zucchini: grating the zucchini makes this an extra hidden veggie vegan treat! You won’t spot even a speck of green once it’s baked! The perfect recipe to use up all of that extra zucchini at the end of the season, I might add. We’ll be weighing the zucchini for the most accurate measurements, and soak up the excess moisture in the zucchini to prevent our zucchini bread from becoming gummy.
  • Dairy free milk: you can use any non-dairy milk that you prefer here, such as soy milk, almond milk, or oat milk. I love using homemade oat milk, but coconut milk and cashew milk are great alternatives as well.
  • Vegan butter: You can also swap in coconut oil or a neutral oil.
  • Unsweetened applesauce: this will simulate an egg, and help the bread hold together.
  • Vegan chocolate chips: I absolutely love the chocolate chips by Lily’s Sweets, as they’re slightly lower in sugar (stevia sweetened!), and completely vegan!
loaf of chocolate zucchini bread

For recommended equipment, I used a handheld grater to grate my zucchini.

However, I recently discovered that you might also be able to use a juicer if you have one. After making some zucchini juice in my juicer, I realized the pulp is actually the same texture as would be needed for grated and dried out zucchini!

How to make Vegan Chocolate Zucchini Bread

As I mentioned above, this vegan gluten free chocolate zucchini bread is incredibly easy. You just need one bowl and a loaf pan, and you’ll end up with the most decadent and rich chocolate zucchini bread that no one will know is healthy!

Please note that the full recipe instructions and ingredient measurements are found down below in the recipe card. However, we’ll go over a brief overview of steps here along with photos.

To start, simply:

  1. Whisk together the dry ingredients.
  2. Add in the wet ingredients (at room temperature!), and mix them into the dry until fully combined.
  3. Fold in the zucchini and chocolate chips, and then pour the batter into a loaf pan.
  4. Bake until ready and remove from the oven!

I like to let my zucchini bread loaf cool in the loaf pan for a few minutes after baking. I find this helps the rest of the bread finish baking (as technically it is still baking while it’s warm), and creates a really nice moist texture to the bread.

Tips for the Best Chocolate Zucchini Bread

  • Measure or weigh out your ingredients before beginning. And it’s even better if you use the gram measurements rather than the cup. This just helps to ensure you don’t miss anything as you’re making the zucchini bread.
  • Read through the instructions once before beginning. It’s always a good idea to make sure you understand the basics of how to make the bread so that you’re not missing any steps!
  • Your wet ingredients must be at room temperature. Many skip this step, but it’s so crucial to baking, especially vegan baking. When the ingredients aren’t room temperature (i.e. a mix of hot and cold), you could end up with an extremely gummy texture! Not ideal!
  • Stick with using applesauce over flaxseed “egg” as a vegan egg replacement. The cool part about this vegan chocolate zucchini bread is that not only is it packed with hidden veggies, but it also has some hidden fruit in there as well! The unsweetened applesauce acts as a wonderful egg substitute, and adds a bit of moisture and structure to the baked loaf.
  • Use parchment paper in the loaf pan for easy removal. I like to make sure that my parchment paper goes over the edges of the loaf pan. That way, once the bread is baked and cooled, I can easily remove it whole from the loaf pan without ruining any of the pretty chocolate chips on top!
  • Make this a gluten free chocolate zucchini bread! Or keep it as is: for gluten free flours, I recommend oat flour or a gluten free 1:1 baking flour. The 1:1 is crucial as this means the flour will most likely resemble a regular all purpose flour.
  • Add in nuts, seeds, or spices for a customized chocolate zucchini bread! You can add in a dash of cinnamon, some pumpkin seeds or walnuts for a crunch, or just keep the bread as is!
slices of vegan chocolate zucchini bread

Can I make this chocolate zucchini bread into muffins, cake, or a sheet cake?

You can absolutely bake chocolate zucchini bread batter into muffins instead! They will bake much faster, so check the muffins after 25 minutes, and decide how much longer they need to bake. The top should bounce back at a light touch.

I already have a vegan chocolate zucchini cake recipe, so I recommend checking that out! However, you can absolutely bake either recipe into a sheet cake as well.

For the frosting, I recommend using my vegan chocolate buttercream. It’s super rich, and no one can tell it is dairy free.

sliced of vegan zucchini bread

How to store this healthy chocolate zucchini bread

Honestly, you can store this zucchini bread at room temperature for up to 5 days, and it will remain perfectly moist and decadent. I recommend slicing the entire loaf and store it in an airtight container or wrapping the whole loaf with plastic wrap.

You can also store this chocolate zucchini bread loaf in the fridge for up to 5 days or even in the freezer (sliced!) for up to 3 months.

When reheating the bread, simply place a slice on a piece of tin foil and heat for 5 minutes at 350F in the oven.

bitten slice of vegan chocolate zucchini bread

I just know you’re going to absolutely love this super rich and decadent healthy chocolate zucchini bread. You won’t even know there’s any zucchini in there!

If you make it, let me know down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️as to how it went! This helps others see and decide if they should make the recipe as well 🙂

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy Zucchini Bread Baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

chocolate zucchini bread Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan chocolate zucchini bread sliced

Super Moist Vegan Chocolate Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread is the perfect excuse to use up that extra zucchini!


  • 1 cup (175 g) grated zucchini, patted down to soak up the water (should weigh 110 g after being pat down)
  • 2 cups (250 g) all purpose flour or 1:1 gluten free baking flour
  • 3/4 cup (150 g) coconut sugar
  • 1/3 cup (35 g) cacao or cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (240 mL) vegan buttermilk, room temperature
  • 1/3 cup (85 g) unsweetened applesauce or unsweetened dairy free yogurt, room temperature
  • 1/3 cup (76 g) vegan butter, melted
  • 2 tsp vanilla extract
  • 2/3 cup vegan chocolate chips


  1. Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.
  2. Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams. 
  3. In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.
  4. Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.
  5. Fold in the zucchini and chocolate chips.
  6. Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean. 
  7. Let the loaf cool in the pan for 15 minutes for removing and slicing.
  8. Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.


Gluten free: There are two different options for gluten free: 

  • Gluten free 1:1 baking flour: Please use the cup measurements rather than the gram measurements. For Bob’s Red Mill in the blue bag (the 1:1 flour), you’ll need 2 cups, or 280 g. Please DO NOT use the namaste blend. It will not work.
  • Oat flour:  Please use 2 1/2 cups, or 250 g. 


  • Serving Size: 1 slice
  • Calories: 120
  • Sugar: 9.6 g
  • Sodium: 209.2 mg
  • Fat: 4.2 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 21.1 g
  • Fiber: 2.2 g
  • Protein: 2.1 g
  • Cholesterol: 0 mg