A chocolate lover’s dream that’s rich, fudgy, gooey and soo delicious! This vegan chocolate zucchini bread tastes like a chocolate cake, but without all the sugar. Dates sweeten this delicious treat while hiding any trace of veggies!
This recipe was originally published in March 2019. It has been updated for content and photos.
This decadent double chocolate zucchini bread is a secretly healthy dessert that you’d never guess is naturally sweetened and wholesome.
It’s perfect when zucchini are in season, or all year long.
If you’re not a double chocolate fan, try our vegan zucchini muffins or chocolate chip banana bread instead.
But if you’re craving a chocolatey, rich and indulgent dessert you need this in your life. 😉
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Reader Feedback:
⭐⭐⭐⭐⭐ “Delicious! We loved everything about it, from the gooey vegan chips to the inside moistness. Thank you!” – Sheryl
What makes it healthy?
- For starters, it’s loaded with zucchini! Hence the name, healthy chocolate zucchini bread. Vegetables in cake means wholesome, right?
- Naturally sweetened using dates, and no processed sugar, (unless adding the optional chocolate chips.)
- No refined all purpose flour, just wholesome oat flour, making this suitable for breakfast in my humble opinion. 😉
- It’s low fat, since there’s no oil, butter, or eggs, making it suitable for a WFPB (whole food plant-based) diet.
Ingredients
Here’s what you’ll need to make this delicious and healthy chocolate zucchini bread recipe.
- Oat flour: If you don’t have oat flour on hand, you may grind up oats in a strong blender to make the flour. While oats do not contain gluten in their pure and natural form, there is a possibility of cross-contamination. So if needed, use certified gluten-free oats or purchase gluten-free oat flour.
- Cocoa powder: Use raw, unsweetened cocoa powder.
- Baking powder: Make sure to use active baking powder for maximum lift. Baking powder that has been open in your pantry for 6+ months may start to lose its effectiveness.
- Zucchini: Choose zucchini that are firm, bright green, and free from blemishes. Once shredded, make sure to squeeze the excess moisture over a bowl or your kitchen sink.
- Dates: Sweetens this delicious bread without using refined-sugar.
- Vanilla: Use pure vanilla extract, and not artificially flavoured.
- Milk: I’ve tried cashew milk, soy milk, and almond milk, all of which yield great results, so use the dairy-free milk that you normally use. (Choose soy or coconut for nut-free.)
- Chocolate chips: Optional, but recommended if you prefer a sweeter treat.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine the dry ingredients in a large mixing bowl and set aside. (photo 1)
Add the dates and water to your food processor and blend to make the date paste. (photo 2)
NOTE: Stop to scrape down the sides of your food processor as needed and resume blending until you have a mostly smooth paste.
Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients, including the chocolate chips, if using. (photo 5)
Add the date paste and remaining ingredients to the bowl of dry ingredients and stir. (photo 3)
Transfer the batter to a lined 5×9-inch loaf pan and smooth out the top with a silicone spatula. (photo 4)
NOTE: Sprinkle extra chocolate chips on top if you’d like.
Then bake your healthy chocolate zucchini bread until a toothpick inserted in the middle comes out mostly clean, approx. 50-55 minutes.
Now the hard part! 😉
Remove from the oven and allow your vegan chocolate zucchini bread to rest for at least 10 minutes before removing it from the loaf pan.
Then transfer to a cooling rack to continue cooling to room temperature, before slicing.
I know it’ll be very tempting to dig right in, but make sure to wait until it’s cooled down before slicing. The cool-down time will help your zucchini loaf completely set, making slicing a lot easier.
Variations + Substitutions
Spice it up, and add ½-1 teaspoon of cinnamon, ginger, and/or nutmeg.
Add some crunch by using pumpkin seeds, chopped walnuts, or pecans instead of chocolate chips.
For refined sugar-free, omit the optional chocolate chips. Or swap them for raisins, dried apricot pieces, or pomegranate chunks.
Can I make this into muffins?
Yes, absolutely!
Muffins will bake faster, so start checking on them at the 22-25 minute mark.
They’re cooked when a toothpick inserted in the middle comes out mostly clean, and the top of the muffin bounces back a little when lightly touched.
Storage
Once cooled, keep your vegan chocolate zucchini bread in a sealed container or wrapped in plastic wrap at room temperature for 2-3 days. If you’re in a hot or humid climate, keep only 1-2 days at room temperature.
Store in the refrigerator to keep it for 4-5 days. Or freeze the bread air-tight in a freezer-safe container for up to 3 months.
You may freeze the bread in slices for quick and easy breakfasts or snacks, or freeze the entire loaf.
Expert Tips
- Measure and prep your ingredients before you begin. This will ensure you don’t miss anything, and don’t feel rushed in prepping ingredients in between steps.
- Weigh the flour for the most accurate results. Scooping flour from a bag often results in too much flour being used, and will alter the texture of the loaf. If you must use measuring cups, spoon the flour into the cup, and scrape off the excess with the back of a knife.
- Squeeze the shredded zucchini of its excess moisture into a bowl, or over your kitchen sink, before mixing it into the cake batter.
- Use parchment paper in your loaf pan. This not only makes transferring the loaf easier once baked but also means you can avoid greasing your pan or using nonstick cooking spray.
- Completely cool your vegan chocolate zucchini bread to room temperature before slicing. The cooldown time helps the loaf set and makes slicing easier.
- Wet your knife in between cuts when slicing to help with smooth, clean pieces.
More delicious healthier desserts
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Dry Ingredients
- 190 grams oat flour, approx. 2 cups gluten free if preferred
- ⅓ cup raw unsweetened cocoa powder
- 2.5 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 1 cup pitted dates packed
- ¼ cup water
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini, gently packed approx. 1 medium zucchini (squeeze excess moisture over your kitchen sink)
- 1 ¼ cup unsweetened cashew milk or plant milk of choice
Optional
- ⅓ cup dark chocolate chips plus more for sprinkling on top if desired
Instructions
- Preheat the oven to 350℉/176℃ and line a 5"x9" loaf pan with parchment paper.
- Whisk all the dry ingredients in a large bowl and set aside.
- Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients including the chocolate chips if using. Mix until no floury bits remain.
- Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if you'd like, and gently press them down.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a cooling rack to completely cool before slicing. Enjoy!
Notes
- Measure and prep your ingredients before you begin. This will ensure you don’t miss anything, and don’t feel rushed in prepping ingredients in between steps.
- Weigh the flour for the most accurate results. Scooping flour from a bag often results in too much flour being used, and will alter the texture of the loaf. If you must use measuring cups, spoon the flour into the cup, and scrape off the excess with the back of a knife.
- Squeeze the shredded zucchini of its excess moisture into a bowl, or over your kitchen sink, before mixing it into the cake batter.
- Use parchment paper in your loaf pan. This not only makes transferring the loaf easier once baked but also means you can avoid greasing your pan.
- Completely cool your vegan chocolate zucchini bread to room temperature before slicing. The cooldown time helps the loaf set and makes slicing easier.
- Wet your knife in between cuts when slicing to help with smooth, clean pieces.
L says
Excellent in every way. Still moist a couple of days later, even without the oil. For once I am thrilled with an overproduction of zucchini!
Rosa says
Thrilled to hear that! Thanks for the review. 🙂
Sue says
The bread is tasty but does not hold together. What do you suggest to firm up the final product so it’s more like a sliceable bread?
Rosa says
Hi Sue, glad you enjoyed the taste! 🙂 Is it possible anything was changed or omitted? Did the bread rest at room temperature before slicing? I haven’t experienced it not holding together.
kbattula says
My goodness, Rosa, I can’t believe how tasty this is – and I even messed up the recipe! For whatever reason, I was certain that banana was required, so I mashed one in with the grated zucchini. When I realized my error, I was like, “oh, well.” I adjusted by cutting back on the milk and the dates, and it came out beautifully. I also used walnuts instead of the chocolate chips which add a nice crunch and makes this a healthy treat any time of day. Thank you so much!
Rosa says
Thanks so much for sharing your process with us. I’m so thrilled you enjoyed it. 🙂
Mary Dravis-Parrish says
We really like this bread. Even without the chocolate chips it has just the right amount of sweetness.
Rosa says
Thrilled to hear that Mary! 🙂
Cheryl Garcia says
Lovely zucchini recipe, great stuff. Mine is in the oven now and will be happily devoured over the coming days. 🤩 Note to self: remember to buy date syrup and never ever try to puree dates in your vitamix unless you have hours to spare and you want to increase your blood pressure, haha. The many many painful hours spent scraping down and trying to blend and then of course trying to scrape the date puree out of the container is wasted and I will never get it back, I only have headache and agony to show for that. The amazing Date Lady date syrup can do all that work and I’ll pay the price in dollars to her instead of in pain to me. 😍😂
Marge Teilhaber says
How much date syrup to equal 1C dates? 1C syrup?
ello says
can I swap the oat flour for spelt flour?
Rosa says
I haven’t tried that so I can’t speak to the results. Let us know if you try it.
Josee Paquin says
Hello can i change the cocoa Power for caroube
Thank you have a nice day
Rosa says
I haven’t tried that, but it may work. Please report back if you give it a try.
Billie says
This sounds DELICIOUS‼️Could I use cupcake liners & make portable portions ???
Rosa says
Hi Billie, I haven’t tried that, but it should work. They would need less bake time so keep a close eye on them. Enjoy! 🙂