Healthy Chocolate Zucchini Bread [Oil Free]

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.

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.

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.