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    Home » Recipes » Desserts

    Healthy Chocolate Zucchini Bread [Oil Free]

    Published: May 26, 2021 · Modified: May 27, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    3.1K shares
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    A chocolate lovers dream that’s rich, fudgy, gooey and soo delicious! This vegan chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!

    Slice of chocolate zucchini bread on white plate with strawberries and blueberries beside it.

    This recipe was originally published in March 2019. It has been updated for content and photos.

    Reader Feedback:

    “Delicious! We loved everything about it, from the gooey vegan chips to the inside moistness. Thank you!” – Sheryl

    This decadent dessert is secretly healthy and you’d never guess it’s naturally sweetened and actually wholesome!

    If you’re not a double chocolate fan, try these vegan zucchini muffins or chocolate chip banana bread instead!

    But if you’re craving a chocolatey, rich and indulgent dessert and want to keep it on the healthier side of things, this is absolutely what you need in your life.

    What makes it healthy?

    • For starters, it’s loaded with zucchini! Hence the name, healthy chocolate zucchini bread.
    • Naturally sweetened using dates, and no processed sugar, unless adding the optional chocolate chips.
    • No refined flour, just wholesome oat flour, making this suitable for breakfast. 😉
    • It’s low fat, due to no oil or butter, making it perfect for a WFPB (whole food plant based) diet.
    Loaf of chocolate zucchini bread on cutting board with two slices in front on their side.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients and shred your zucchini, squeezing any excess moisture over your kitchen sink.

    Ingredients needed to make vegan chocolate zucchini bread scattered on deck.

    Combine all the dry ingredients in a large mixing bowl and whisk together. Then set aside. (photos 1-2)

    Large mixing bowl with flour, cocoa powder, baking powder and salt whisked together.

    Now, add the dates and water to your food processor and pulse until a paste consistency is reached. Stop to scrape down the sides as needed until all the dates are processed. (photos 3-4)

    Dates in food processor before and after pureeing.

    Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients, including the chocolate chips, if using. (photo 5)

    Use a silicone spatula to mix until no floury bits remain. (photo 6)

    Large mixing bowl with chocolate chips, zucchini shreds, date paste, milk and flour being mixed into cake batter.

    Pour the cake batter into your prepared loaf pan and evenly spread with a silicone spatula. Then sprinkle more chocolate chips on top, if desired. (photos 7-8)

    Bake until a toothpick inserted in the middle (but avoid a chocolate chip) comes out mostly clean, approx. 50-55 minutes. (photo 9)

    Chocolate zucchini bread with chocolate chips on top before and after baking.

    Now the hard part! 😉 Let your vegan chocolate zucchini bread 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.

    Whole loaf of double chocolate zucchini bread on cutting board with zucchini in background.

    It will be very tempting to dig right in, but make sure to wait until your loaf is cooled before slicing. This cool down time will help it completely set, and making slicing a lot easier.

    Sliced chocolate zucchini bread on cutting board with one slice on plate with strawberries and blueberries.

    Common Questions

    Can I make it nut free?

    Yes, absolutely, just swap the cashew milk for soy or coconut milk (but not the canned kind), instead.

    Can I blend oats to make the flour?

    You bet. If you don’t have oat flour on hand, just blend some rolled oats in a blender until a flour like consistency is reached. If there’s a few stubborn pieces that don’t blend up, that’s perfectly fine too!

    Is this suitable for gluten free?

    Yes, this chocolate zucchini bread is naturally gluten free. However, 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 gluten free oat flour.

    Can I sub the chocolate chips?

    Yes, to keep this refined sugar free, you may omit or sub the optional chocolate chips. Use chopped pecans or walnuts for crunch, or use raisins, dried apricot chunks or pomegranate chunks.

    What else can I add?

    Spice it up, if you’d like with some cinnamon, ginger and/or nutmeg.

    Or add some crunch with pumpkin seeds, walnuts, or pecans.

    Can I make this into muffins?

    Yes, absolutely.

    They’ll cook a lot faster as muffins, 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 zucchini bread in a sealed container or wrapped in plastic wrap at room temperature for 2-3 days. If it’s a hot or humid time of year, keep only 1-2 days at room temperature.

    Store in the refrigerator to keep for 4-5 days. Or freeze air tight in a freezer safe container for up to 3 months.

    You may freeze sliced for quick and easy breakfasts or snacks, or freeze the loaf whole.

    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.
    • If possible, weigh the oat flour for the most accurate results. If you do not have a kitchen scale you may measure, instead.
    • Make sure to squeeze the shredded zucchini of its excess moisture, over your kitchen sink, before mixing into the cake batter.
    • Use parchment paper to help lift the loaf out of your pan and transfer to a cooling rack. The parchment will make it a lot easier to transfer without breaking or poking.
    • Completely cool your chocolate zucchini bread to room temperature before slicing. The cool down time will allow the cake to completely set.
    • Wet your knife in between cuts when slicing. This will help with smooth, clean cuts.

    More delicious healthier desserts

    • Vegan Apple Bread [Oil Free]
    • Healthy Peanut Butter Chickpea Cookies
    • Allergen Friendly Vegan Sweet Potato Cookies
    • Healthy Banana Carrot Muffins [GF+Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Slice of chocolate zucchini bread on white plate with strawberries and blueberries beside it.

    Vegan Chocolate Zucchini Bread [No Oil or Sugar]

    This vegan chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!
    4.98 from 36 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 Slices (1 – 5″x9″ Loaf Pan)
    Calories: 116kcal

    Equipment

    • 5"x9" Loaf Pan
    • Food Processor

    Ingredients

    Dry Ingredients

    • 190 grams oat flour, approx. 2 cups gluten free if preferred
    • â…“ 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

    • â…“ cup dark chocolate chips plus more for sprinkling on top if desired
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F, and line a 9″x5″ loaf pan with parchment paper.
    • Whisk all the dry ingredients in a large bowl and set aside.
    • Then 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 plus the chocolate chips if using. Mix well, until no floury bits remain.
    • Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if using, and gently press them down.
    • Bake for 50-55 minutes, 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.
    If possible, weigh the oat flour for the most accurate results. If you do not have a kitchen scale you may measure, instead.
    Make sure to squeeze the shredded zucchini of its excess moisture, over your kitchen sink, before mixing into the cake batter.
    Use parchment paper to help lift the loaf out of your pan and transfer to a cooling rack. The parchment will make it a lot easier to transfer without breaking or poking.
    Completely cool your chocolate zucchini bread to room temperature before slicing. The cool down time will allow the cake to completely set.
    Wet your knife in between cuts when slicing. This will help with smooth, clean cuts.
    Leftovers keep covered in plastic wrap, or in a sealed container at room temperature for 2-3 days. Refrigerate for 4-5 days, or freeze air tight in a freezer safe container for up to 3 months. You may freeze sliced for quick and easy breakfasts or snacks, or freeze whole.

    Nutrition

    Serving: 1Slice | Calories: 116kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 161mg | Potassium: 280mg | Fiber: 3g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    3.1K shares

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    Reader Interactions

    Comments

    1. Sara Winardi

      March 18, 2022 at 1:03 pm

      Can I substitute it with almond flour? And Do the dates need to pitted?

      Reply
      • Rosa

        March 19, 2022 at 9:30 am

        This hasn’t been tested with almond flour, so I’m not sure. You should use pitted dates, or remove the pits from medjool dates.

        Reply
    2. Ava

      September 20, 2021 at 12:15 pm

      5 stars
      I picked the last few zucchini from my garden this morning and decided to use some for this cake. This is the BEST chocolate zucchini cake I’ve ever made. So hard to believe based on the healthy ingredients. It’s so gooey and moist and yum. If you’re reading through wondering if you should make this, do it!!!

      Reply
      • Rosa

        September 21, 2021 at 11:01 am

        Oh yay! I’m so glad to hear that Ava! Thank you so much for the review. 🙂

        Reply
    3. grace

      September 13, 2021 at 6:30 pm

      I wanted to love this, because I love so many of your other recipes. But it came across as bland. It is moist and all but it lacks in flavor. I have some PB2 powder so I mixed it up and put some over a slice. That made it taste really good.

      I just made the apple bread too. It’s SO good! thankyou !

      Reply
      • Rosa

        September 14, 2021 at 10:53 am

        Hi Grace, so glad you enjoyed the apple bread! Thanks for sharing.

        As for the zucchini version, is there any chance the recipe was modified at all? I’m surprised you found it bland, unless something was left out of the recipe. Either way, glad you enjoyed it with the PB2 powder.

        Reply
        • grace

          September 21, 2021 at 3:35 pm

          I made the recipe exactly as it is written without modifying anything. btw, today I just made a double batch of your banana bread. SO YUMMY. It’s my favorite and I make with applesauce to avoid the oil.

          Reply
    4. Shannon

      September 04, 2021 at 12:52 pm

      5 stars
      This was the best Zucchini bread I have ever made! Added some walnuts cause I love me some crunch and extra chocolate chips on top 🙂 Definite make again!!!!

      Reply
      • Rosa

        September 05, 2021 at 9:43 am

        Yay! Thrilled you enjoyed Shannon. Thanks so much for sharing your process and taking the time to leave a review. 🙂

        Reply
    5. Natasha

      August 14, 2021 at 10:01 pm

      5 stars
      Just made the bread and really liked it. Kids approved as well!
      I omitted water and didn’t squeeze zucchini. I place wet part into Vitamix and blended together. And then mix with dry part
      It baked faster. Maybe in 35 min. Thank you very much for your blog!

      Reply
      • Rosa

        August 15, 2021 at 8:56 am

        So glad you enjoyed Natasha. 🙂

        Reply
    6. inka

      August 10, 2021 at 8:13 am

      5 stars
      OMG …this is sooooo decadent. It tastes so chocolatey and rich. My loaf turned out a bit too moist but I think it’s due to the smaller loaf pan or not squeezing zucchini enough. I blended the dates with water and plant milk together since I don’t have a food processor.

      Definitely would make again and highly recommend for all chocolate lovers.

      Reply
      • Rosa

        August 10, 2021 at 9:41 am

        Thanks so much for the review Inka. Thrilled you enjoyed! 🙂

        Reply
    7. Candice

      August 05, 2021 at 6:14 pm

      I forgot to add that the date and water mix wouldn’t blend completely so I added 1/2 the plant milk. That worked better. I had to lick the spatula. To me it tasted like the topping to a German chocolate cake! So, now I’m on the hunt for a WFPB chocolate cake that I can smother with this date concoction.

      Reply
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