This vegan chocolate chip zucchini bread is soft and moist with a delicious chocolate flavour, you can't taste the zucchini at all so it's perfect for getting some hidden vegetables into your children. We've called it a bread because of the shape but it really is to all intents and purposes a vegan chocolate zucchini cake.
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I'm always looking at ways in which I can get everyone to eat more vegetables, and hiding them in cakes is one of my favourite tricks! I love making a loaf cake, they are just so simple and easy and this one is no different. It is totally delicious and none of my children could guess that there was zucchini as an ingredient, they just eat it up as if it was regular chocolate cake! If you're looking for a great chocolate snack idea, with added benefits then I'd definitely recommend making this healthy chocolate zucchini bread.
Ingredients
- plain flour (all purpose flour)
- cornflour
- cocoa powder
- baking powder
- bicarbonate of soda
- salt
- non dairy milk
- coconut oil (melted)
- caster sugar
- vanilla extract
- apple cider vinegar
- instant coffee powder
- banana
- zucchini
- dark chocolate chips
For exact quantities see the recipe card below.
This recipe is suitable for vegans so is dairy and egg free. I use a mashed banana instead of eggs to bind it together but you could also use apple puree or two flax eggs.
The chocolate flavour comes from the cocoa powder and the added chocolate chips. The combination of the two gives a really nice chocolate flavour that isn't too rich or sickly.
I grate the zucchini using a cheese grater and squeeze the water out using a clean tea towel. It's important that the water is squeezed out or the cake will be soggy.
Instructions
Pre-heat the oven to 175 °C.
Grease and line a 2 lb loaf tin with parchment paper, or use a silicone loaf tray
Sift the dry ingredients - flour, cornflour, cocoa, baking powder, bicarbonate of soda and salt into a large bowl and mix together
In another bowl mix wet ingredients - the non dairy milk, oil, sugar, vanilla extract, apple cider vinegar, dissolved coffee powder and mashed banana and mix.
Pour the wet mixture into the dry and stir to combine.
Shred and squeeze any excess moisture from the zucchini using a tea towel and fold into the mixture.
150g of the chocolate chips. The batter will be quite thick but still pourable. If necessary add a little non dairy milk to get it to the correct consistency.
Pour the batter into your prepared loaf tin and top with some of the remaining chocolate chips.
Bake for 50-60 minutes or until a skewer comes out clean (you will get some melted chocolate of course)
Leave to cool in the loaf tin on a wire rack before turning out onto a cooling rack.
Top tip: For best results you really need to make sure you have removed as much water as possible from the zucchini.
Equipment
You don't need any fancy equipment to make this great recipe. You just need to shred the zucchini but you can use a grater for this if you don't have a food processor attachment or vegetable shredder.
Print📖 Recipe
Vegan Chocolate Zucchini Loaf Cake
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This vegan chocolate zucchini bread is soft and moist with a delicious chocolate flavour, you can't taste the zucchini at all so it's perfect for getting some hidden vegetables into your children. We've called it a bread because of the shape but it really is to all intents and purposes a vegan chocolate zucchini cake.
Ingredients
- 160 g plain flour
- 1 tablespoon cornflour
- 50 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 60 ml non dairy milk
- 100 ml coconut oil (melted)
- 150 g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ teaspoon instant coffee powder (dissolved in a little hot water)
- 1 ripe banana (mashed)
- 250 g shredded zucchini
- 200 g vegan chocolate chips
Instructions
- Pre-heat the oven to 175 °C.
- Grease and line a 2 lb loaf tin, or use a silicone loaf tray
- Sift the flour, cornflour, cocoa, baking powder, bicarbonate of soda and salt into a bowl and mix together
- In another bowl mix the non dairy milk, oil, sugar, vanilla extract, apple cider vinegar, dissolved coffee powder and mashed banana and mix.
- Pour the wet mixture into the dry and stir to combine.
- Shred and squeeze any excess water from the zucchini using a tea towel and fold into the mixture along with 150g of the chocolate chips. The batter will be quite thick but still pourable. If necessary add a little non dairy milk to get it to the correct consistency.
- Pour the batter into your prepared loaf tin and top with some of the remaining chocolate chips.
- Bake for 50-60 minutes or until a skewer comes out clean (you will get some melted chocolate of course)
- Leave to cool in the loaf tin.
Notes
Top tip: For best results you really need to make sure you have removed as much water as possible from the zucchini.
Substitutions
You can make several substitutions to this recipe and it would still work well. You could change the flour to gluten free flour blend - I haven't tested this but I think it would turn out fine.
You can use any non-dairy milk that you like. I tend to use a mixture of coconut milk and oat milk because that's my preference but you could use almond milk or soy milk.
You could swap the mashed banana for flax egg. To make two flax eggs mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and leave for a few minutes. You could also swap it for half a cup of apple sauce.
If you don't have vegan chocolate chips you can use chopped vegan chocolate, or even melted chocolate, whatever you have to hand.
You could also use any neutral flavour oil in place of the coconut oil such as vegetable oil or avocado oil or you could even try using non-dairy butter such as Vitalite or Pure vegan butter. Or if you wanted to make this vegan chocolate zucchini cake oil free then try replacing the oil with applesauce or another mashed banana.
For a richer flavour you can use soft brown sugar or coconut sugar in place of the caster sugar.
You can replace some of the flour with whole wheat flour, oat flour or almond flour if you are looking to add some extra nutrition. Start by swapping 25% of the flour content and see how it goes.
If you make any substitutions let me know in the comments below how it turned out.
How long does this vegan chocolate bread keep?
This vegan zucchini bread will keep for about 5 days in an airtight container kept in a cool place.
I hope you enjoy making this vegan chocolate zucchini bread. Please share the recipe with your friends on social media by using the links to the left. If you are on instagram please tag me @wemadethisvegan and use the hashtag #wemadethisvegan so that I can see your bake! You can also Pin this recipe for later.
If you enjoyed this vegan chocolate chip zucchini bread recipe you might also like these other vegan cake recipes.
-
Vegan Double Chocolate Protein Muffins Recipe
-
Easy Vegan Chocolate Chip Muffins (Bakery-Style)
-
Vegan Blueberry Muffins (Best Dairy-Free Recipe)
-
Vegan Chocolate Beetroot (Beet) Muffins Recipe
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Jessica Stroup says
What a healthy and delicious clean eating treat! The whole family loved your recipe!
Danielle says
This sounds incredible! I love chocolate zucchini bread, and can’t wait to try this vegan option as Sd go more plant based.