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:
- 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:
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.
Donna
Made this yesterday! Even though it’s not typically as sweet as other chocolate zucchini breads I’ve made; it was very satisfying and good! I’ll definitely make it again, because it doesn’t have any oil or eggs. I appreciated it being a much healthier treat! Thank you so much for this recipe!
Rosa
My pleasure Donna. So happy you enjoyed our healthier version. 🙂
Deanna Myers
How much date paste would you use instead of making your own?
Rosa
I haven’t made it that way so I can’t say for sure. You could try about a cup if you’re willing to experiment and see if the consistency looks right. Let us know if you try it.
Sara Winardi
Can I substitute it with almond flour? And Do the dates need to pitted?
Rosa
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.
Ava
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!!!
Rosa
Oh yay! I’m so glad to hear that Ava! Thank you so much for the review. 🙂
grace
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 !
Rosa
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.
grace
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.
Shannon
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!!!!
Rosa
Yay! Thrilled you enjoyed Shannon. Thanks so much for sharing your process and taking the time to leave a review. 🙂
Natasha
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!
Rosa
So glad you enjoyed Natasha. 🙂
inka
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.
Rosa
Thanks so much for the review Inka. Thrilled you enjoyed! 🙂
Candice
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.